First post, first recipe! OK, here we go!


When creating this recipe I wanted something to enjoy along with a big cup of tea on lazy summer afternoons in the shadow in our garden. I have to admit it was a couple of weeks ago. Now I’m back in a humid Shanghai where I live, but for you guys back home where the weather is now changing and you start to feel the autumn in the air, this rhubarb tart might remind you a little bit of that summer feeling. Or substitute the rhubarb with apple and, voila, you will have yourselves an autumn tart instead.

This tart is wheat and gluten free, it does not contain any dairy or sugar and is completely free of any animal products so it will not give you a sugar rush, it will not give you a food coma or higher your cholesterol but it will satisfy your sweet-tooth and give you a lot of healthy omega 3 fats, Vitamin K and healthy dietary fiber. So what does it contain?


For the crust

Almonds, 2 dl

Walnuts, 2 dl

Flaxseeds, 1,5 dl

Water, ½ dl

Dates, 4


For the filling

Dates, 23 (preferably medjoul dates as they have a much more caramel taste to them)

Almond butter, 2 big spoons (or any other nut or seed butter)

Salt to taste (more than you think)

Lemon juice, 3 table spoons

Water, 3 table spoons


Rhubarb stalks, about 3 medium sized (if you cannot longer find rhubarbs you can easily substitute these for apples, just remember to slice them fairly thin)


Preheat the oven to 160° C (320° F).


Start by soaking the flaxseeds in the water. Place the almonds and the walnuts in a mixer or food processor, grinding them until they resemble flour. Put the nut flour in a bowl and instead mix the water, flaxseeds and the pitted dates in the food processor. Then, using your hands, combine the dry and wet ingredients, work with it for a while to really mix the ingredients and to get a dough-like consistency. Press the dough as evenly as you can in a pie plate and put it in the fridge while you make the filling.


Combine the pitted dates with the rest of the ingredients for the filling, except for the rhubarb stalks, in a mixer until it has a smooth texture. Add more water or lemon juice if needed.


Cut the Rhubarb stalks in 2-3 cm bits and then cut them lengthwise in halves and pour the mixture evenly on top of the crust in the pie form then add the rhubarb bits and sprinkle with cinnamon. Allow for it to sit in the oven for about 15-20 minutes or until the edges of the crust is a golden brown.


Eat as it is or serve with your choice of (dairy free if you ask me) ice cream or cream.






Also, the recipes will be written in dl measurements but it is always easy to convert to cups;

2,5 dl roughly equals 1 cup