The recipe is easy, which is what I gravitate to most of the time. Anything that is fast is good when you need to make so many other foods. The preparation time took no more than 20 minutes (not counting the freezing time). Allergy-friendly + healthy foods + easy = Happy Mom!
1 Package Josef's Gluten Free Square Cinnamon Cookies
6 Teaspoons Spectrum Organic Vegetable Shortening
1 Teaspoon Cinnamon
1 Teaspoon Allspice
10 Ounces Barney Butter, SunButter or peanut butter alternative
5 Ounces Pure Maple Syrup (room temperature)
1 Teaspoon Vanilla
1/2 Teaspoon Lemon Juice
1 Teaspoon Rice Milk (optional, I found it made the mix creamier)
6 - 8 Strawberries (washed)
1 Tablespoon Pure Maple Syrup
Make the Crust: Using a food processor or mini chopper, pulse the entire box of cinnamon cookies until there are not large pieces. In a medium bowl, mix the crackers, shortening and spices for the crust until mixed well. Place the mixture in a 9-inch spring form pan and spread evenly using waxed paper. Put aside.
Next, make the filling: Using a food processor, blend all of the ingredients for the filling until smooth. Use a larger food processor to do this as I actually burned out the motor on my small Ninja chopper because the almond butter was so thick.
Spread the mixture on top of the crumb crust carefully. I found it a little difficult to do this and keep the crust in place. Use waxed paper to slowly and evenly press into place. Gently lift off the wax paper.
And, the drizzle: In a blender, combine the strawberries and maple syrup and blend until smooth. Pour on top of the tart. Cover with foil and freeze for at least 1 hour.
Before serving, transfer to the refrigerator and top with fresh strawberries.
Makes approximately 8-10 slices
This recipe can be substituted using any allergy-friendly cracker crust and Sunbutter (or) other nut-free "butters".