Oh friends, I recently found a typo in Restorative Kitchen as I prepared some its content for an exciting upcoming publication. After finding the printed mistake, I pulled out my original recipe notes and, sure enough, it was written correctly in my notes! I have no idea how this typo happened, but man, I shed many tears over this overlooked error!
If you have the book, I am so grateful you have chosen to purchase Restorative Kitchen and have supported this important project! Since our initial printing, we have found some typos in the book. Although we had a total of 9 sets of eyes on the content of Restorative Kitchen throughout the editing process, some errors still slipped through. We apologize for this. Thank you for your grace in understanding we are still human and mistakes happen! Would you please get out a pen or sharpie and make these corrections in your copy??
Fruit Tart
Page 303
Currently reads “3 cups cassava flour”
Should read 1/4 cup cassava flour
Vanilla Ice Cream
Page 312
Currently reads “1/4 teaspoon (3/4 for salted caramel)”
1/4 teaspoon salt (3/4 for salted caramel)
Fruit Tart
You may notice that the fruit tart is photographed here is looking a little differently than it does in Restorative Kitchen. I wanted to show the versatility of this recipe as it is “dressed up” in winter fruits shown here-clementine, blood orange, persimmon, pear, blackberries, and pomegranate arils. The soft, cookie-like, press-in crust layered with bright, velvety coconut cream and topped with vibrant winter fruits is a lovely treat this time of year. Thats the beauty of this recipe-it is perfect for exercising creativity and easily adapted to fit the season!
Crust
1½ cups pitted dates
5 tablespoons coconut oil, plus more for greasing the dish
¾ cup arrowroot powder
3 tablespoons coconut flour
¼ cup cassava flour
¼ teaspoon salt
½ teaspoon baking soda
1½ teaspoons vanilla extract
3 tablespoons applesauce
Filling
2 cups coconut cream
¼ cup coconut butter
¼ cup raw honey
1 teaspoon lemon juice
Topping
1½ cups fresh winter fruit such as clementine, blood orange, persimmon, pear, blackberries, and pomegranate arils
fresh herbs for garnish
Preheat the oven to 350°F. Lightly grease a tart pan or pie plate with coconut oil and set to the side. Add the dates to a food processor and blend until they are broken down, about a minute. Add the coconut oil to the food processor and process for another 30 seconds. Next, add the remaining crust ingredients and process until fully incorporated and a dough forms, about 1-2 minutes. Using your fingertips and the palms of your hands, press the dough evenly into the tart pan or pie dish. Bake for 15-20 minutes. Remove from the oven and set to the side to cool.
To prepare the filling, be sure to separate coconut cream from liquid according to the directions on page 000. In a small saucepan, melt coconut butter over medium heat. Meanwhile, in a medium sized mixing bowl, whip the coconut cream with a whisk or hand-mixer. Add sweetener and lemon juice. Gently fold in the melted coconut butter. Pour the coconut cream mixture into the cooled tart crust. Transfer to the refrigerator to allow the filling to set up. Top with fresh fruit and garnish with fresh herbs such as mint or basil. Serves 8.
