This delicious Butternut Squash Tart recipe can be used as a dessert or snack for those on an anti-candida diet. It is suitable for a number of diet variations, having no added sugars, no gluten, no dairy and no grains. If you are trying to reduce weight you can prepare the Butternut and Nutmeg Tart in advance and eat it for a tasty and wholesome breakfast. Baking the filling on its own in a ramekin dish provides a light and flavoursome pudding, which can be particularly helpful for those who need to avoid yogurt.
Mix oil or butter with the eggs and stir in the coconut flour – it should come together in a soft ball. Press into a 9inch dish and bake at 200 for 8 minutes.
If you want to reduce the amount of coconut oil, use 1/3 cup of coconut oil and add half a cup of finely grated courgette. Add the egg and continue to make as above.
Place squash and liquid in a pan and bring to the boil. Simmer uncovered until squash is soft and liquid has reduced to about ¼ cup (about 10 minutes).
Place this mixture in a blender with an egg and whizz until smooth. Pour into part-baked pastry shell and sprinkle liberally with ground nutmeg. Bake at 175 for 15-20 minute or until filling has set.
Serve hot or cold. Try adding a drizzle of coconut milk for extra creaminess!
For a seasonal variation, you can try using chipped pumpkin in place of butternut squash.
Make the filling as above and pour into 4 ramekin dishes. Sprinkle with plenty of ground vanilla. Bake at 175 for about 15 minutes, until set.