Click here for printable copy.
1 1/2 c. almond flour
2 T. raw honey
3 T. ghee
3 T. lemon curd
2 c. mixed berries
Preheat oven to 325 degrees. Combine almond flour, honey and ghee in food processor until it forms a paste. Press evenly into a ten-inch tart pan and prick all over with a fork. Bake for 20 minutes, until lightly browned. Cool completely. Spread lemon curd on cooled crust, then arrange fruit on the top. Refrigerate until ready to serve. Enjoy!
© 2015 dairyfreegaps.wordpress.com / Betsy Leighton
Here is my recipe for Supergut mushroom stroganoff. When I'm craving traditional stroganoff, this hits…
Here is my recipe for Supergut zucchini crust pizza. It's a hearty warming and satisfying…
Here is my recipe for Supergut italian sausage soup. It's a hearty warming and satisfying…
Here is my recipe for Supergut Seed Porridge which is made with hemp and chia…
This post shares a Supergut yogurt for crowding out parasites recipe that is easy to…
This website uses cookies.