Sometimes I like to be boring. I’m a self-proclaimed creature of habit actually. I know what I like and how I like it. Instead of venturing out of my little “food comfort zone”, I like to eat the same things in different ways (I’m sure I don’t have to tell you though. You’ve probably picked up on that already.) If I like something, I stick with it. I’m loyal to my favorites. I can’t help myself. Sometimes, though, I have rare moments of bravery where I venture out into the unknown. This time, I went for something that’s popular (and quite frankly, I’m somewhat afraid of) –VEGAN COOKING. Let’s all take a moment to let that soak in. Yep, it happened. Am I now vegan? No way, Jose. I couldn’t do that to myself. I have a hard time of letting go to my beloved foods such a dairy, meat, and all things non-vegan. For all those who are, you ROCK! It takes a lot of will power to give up those certain types of foods so y’all have my utmost respect! For real. This was an attempt to create a tart, and honestly, I think it turned out pretty darn good! At first, I wasn’t quite sure what to call it. My husband tried it and he agreed that a tart would be the most accurate description of it. Hope y’all like it!
Now, since this is my first go at this type of recipe, be gentle. I’m still learning! :)
3/4 c. tapioca flour
3/4 c. raw cane sugar
1/4 c. coconut oil, softened
1/4 tsp. salt
2 small bananas, mashed
zest of 1 lemon
juice of 1/2 grapefruit
Preheat oven to 375 degrees.
In a medium bowl, mix together coconut oil and sugar.
Add in mashed bananas and mix well.
Mix in grapefruit juice and lemon zest.
Mix in flour and salt.
Pour into a greased or lined 8×8 brownie pan (or something similar) and bake for about 25 minutes.
**Optional: can make a crust for the tart (I didn’t get that adventurous) and can add ice cream or “nice cream” of choice :)