Kale Tart with Cranberries - 17.1g Carbs, 6.4g Fiber, 0.8g Sugar
From: The Gluten-Free Almond Flour Cookbook
Kale Tart with Cranberries is perfect for Thanksgiving, or any autumnal special occasion.
--> Herb Tart Crust
1 1/2 cups blanched almond flour
1/2 tsp celtic sea salt
1/4 cup grapeseed oil
1 Tbsp water
1 Tbsp minced fresh rosemary or scallions
Preheat the oven to 350 degrees F.
In a large bowl, combine the almond flour, salt, and rosemary or scallions. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into a 9-inch tart pan.
Bake for 15 to 20 minutes, until golden brown. Remove from the oven and let cool completely before filling.
--> Kale Tart with Cranberries
3 cups coarsely chopped kale
1 Tbsp thinly sliced shallots
1/2 tsp celtic sea salt
3 large eggs, whisked
1/4 cup dried cranberries
1/4 cup pine nuts
1 Herb Tart Crust (see above)
Preheat the oven to 350 degrees F.
In a large pot with a steamer basket, with the kale over medium heat for 2 to 3 minutes, until bright green.
Place the kale, shallots, and salt in a food processor and pulse until well-blended. Transfer the kale mixture to a bowl and stir in the eggs, cranberries, and pine nuts. Pour the mixture into the crust.
Bake for 15 to 20 minutes, until browned around the edges and cooked through. let the tart cool in the pan for 30 minutes, then serve.
Nutrition From: www.caloriecount.about.com
Servings: 4
Serving Size: 187 g
Nutrition per Serving: 516 Calories, 392 Calories from Fat, 43.6g Total Fat, 4.5g Saturated Fat, 140mg Cholesterol, 672mg Sodium, 17.1g Total Carbs, 6.4g Dietary Fiber, 0.8g Sugars, 16.7g Protein -- Vitamin A 159% - Vitamin C 103% - Calcium 10% - Iron 13%
Nutrition Grade: B
Good points: Very low in sugar - Very high in vitamin A - High in vitamin C
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