This post is all about my spiky friend on the balcony. My gooseberry bush and I met in in the summer of 2015 at the farmers market. It was love at first sight. So I decided to take him home with me. He seemed to like his little corner on my sunny balcony in Zurich.
Having a gooseberry bush is – I promise – not much work at all! I water it every now and then (and forget every second time) and add some fertiliser in the beginning of the year. That’s it! The only downside to this wonderful plant is that the person picking the berries has to be fearless. I tell you, those spikes are spiky and make it rather unpleasant picking the berries. But as you will see when reading on, it is more than worth it!
This year is the first year Mr. Gooseberry carries enough berries that I can use to make sweet treats of. And that’s what I did last Sunday.
This gooseberry tart is gluten, sugar and butter free (the butter free isn’t anything I’d aim for but I decided to make it on a coconut base – hence butter free). Gluten free because my Mr. eats gluten free and sugar free, well, because it’s possible and better for you.
Here comes the recipe:
- 1 cup coconut flour (or any other flour)
- 1/2 cup of coconut oil (from the fridge so solid and cold)
- 1/2 a cup xylitol (a natural low GI sweetener)
- pinch of salt
- 1 egg
- crumble together using cutlery and hands only quickly because you don’t want the coconut oil to meld in your hands
- take a round spring form (16cm∅) and lay it out with baking paper
- make your pastry by pressing the mixture into the springform
- chill for about 10min
- pierce the pastry with a fork then bake for 10min at 180°C and remove from oven
- 2 eggs (lightly beaten)
- 1dl soy cream (we get it as soya cuisine)
- if you like add 2 tbsp of elder flower syrup (which will make it no longer sugar free, obviously)
- 2 tbsp of xylitol
- skin of half a lemon
- a pinch of ground vanilla bean
- mix in a bowl and set aside
- small bowl of gooseberries (or a bigger bowl… depends if you like it more or less fruit based)
- spread them on the pre-baked pastry then pour the egg mixture over it
- bake at 180°C for about 20 min or until golden and egg mixture is cooked
- let it cool out completely (it’s best when cool!)
- bon appétit ♥
I just realised this cake is not just gluten, sugar and butter free. It’s also lactose free 🙂 But feel free to substitute any of the ingredients with their traditionally used counterpart. It will be just as yummy!