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Eat Yourself Healthy

Sweet potatoe and sage tart

Sweet potatoe and sage tart

Gluten Free, cane sugar free, vegetarian, Diabetic Friendly, Anti – Candida, medium GI

This delicious recipe comes from my friend Sal, who served it along with a spinach and feta quiche, so I have adapted both these recipes, replacing the cream with sheep’s yogurt and wheat based pastry with gluten free flour. I also swapped the honey for a healthier sweetener – rice syrup because it is fructose free, unlike honey which is 50% fructose. So this recipe has a lower GI and is low allergy for those avoiding gluten and cow’s dairy like me. There is rarely a time you can’t adapt a recipe to be gluten, cow’s dairy and sugar free, and not have to compromise on flavour. All it takes is a little practice and understanding of what ingredients you can substitute in their place.

To make the gluten free pastry you’ll need…

  •  180 g gluten-free self-raising flour
  • 1/2 teaspoon Celtic sea or Himalayan salt
  • 90 g butter, chilled and cut into cubes
  • 1 egg yolk
  • 2 teaspoons fresh lemon juice
  • 1/4 cup cold filtered water

How to make…

  • Place the flour, salt and cubed butter into a food processor and process until the mixture resembles fine breadcrumbs. (If you don’t have a food processor, rub the butter into the flour with your fingertips).
  • Mix the egg yolk with the lemon juice and combine with the water.
  • Make a well in the centre of the bowl and pour the egg, water and lemon juice mix into the well and mix with a metal spoon until smooth.
  • Add extra water if necessary to bring the dough together but be careful not to add too much.
  • Knead the dough into a ball, and cover with cling warp and refrigerate for at least 30 minutes, preferably 2 hrs before using.
  • Grease a pie dish with virgin coconut or olive or grapeseed oil.
  • Use a rolling pin to roll the pastry on a chopping board, lightly dusted with gluten free flour until it is about 1 cm thick.
  • Lay the rolled pastryover the greased pie dish and press it around the rim of the pie dish and brush with a little water.

For the filling you’ll need…

  • 750 grams sweet potatoes, peeled
  • 1/2 cup plain sheep’s yoghurt (if this is not avilable in your area then A2 yoghurt is a far better choice than standard cow’s milk yoghurt)
  • 3 eggs
  • 2 table spoons chopped sage
  • 1 table spoon rice syrup
  • 2 t.sp’s ground cumin
  • 1 t.sp ground nutmeg
  • cracked black pepper to taste

How to make …

  • Cook the peeled and chopped sweet potatoes in a saucepan of boiling water until soft, drain and place in a food processor and blend for around 1 minute.
  • Allow to cool before adding the sheep’s or A2 yogurt and process until smooth.
  • Stir through beaten eggs, sage ( leave a desert spoon aside to garnish the pie at the end), rice syrup, cumin, nutmeg and cracked pepper to taste.
  • Spoon mix into the pastry shell and sprinkle with remaining sage leaves.
  • Bake in a preheated oven at 180 – 200 C for 35 – 45 minutes or until pastry is golden and filling is set.
  • Allow to stand for 5 minutes before cutting.
  • Serves 4- 8 people depending if it is the main dish or a side with a quiche and salad.
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For more health tips and delicious recipes, checkout my e-book, Eat Yourself Healthy.
It's not just a healthy diet, but a way of life, so you can feel better than you have ever felt before .
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5 Comments
  1. Hi Aimee, the first place to start in treating your immune is through the gut! Have you tried my digestive repair and detox pack?
    http://www.www.flatseven.org/sallyjoseph/how-to-detox/#buy
    Combining this with my eating program in the e-book will really help Hashimoto’s / auto immune sufferer’s amongst many conditions. Let me know how you go as I’d love to hear. Take care Sally

  2. Hi Aimee, the first place to start in treating your immune is through the gut! Have you tried my digestive repair and detox pack?
    http://www.www.flatseven.org/sallyjoseph/how-to-detox/#buy
    Combining this with my eating program in the e-book will really help Hashimoto’s / auto immune sufferer’s amongst many conditions. Let me know how you go as I’d love to hear. Take care Sally

  3. I have to agree with Lauryce, this sounds gorgeous!! I’ve got Hasimoto’s, I was diagnosed almost a year ago. The meds seemed to be doing the trick until 3 months ago and i’ve been getting worse again (my doseage is increasing and i’m waiting on more blood test results). The first noticable symptoms are all relating to my immune system. I’ve googled it and stumbled upon your website and recipes – they look fantastic, I think I’ll have to get the book!! Thank you xx

  4. I have to agree with Lauryce, this sounds gorgeous!! I’ve got Hasimoto’s, I was diagnosed almost a year ago. The meds seemed to be doing the trick until 3 months ago and i’ve been getting worse again (my doseage is increasing and i’m waiting on more blood test results). The first noticable symptoms are all relating to my immune system. I’ve googled it and stumbled upon your website and recipes – they look fantastic, I think I’ll have to get the book!! Thank you xx

  5. This sounds so delicious! I think I might have to make this for dinner this week 🙂

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