Dessert: Strawberry Tarts with Ginger-Nut Crust

Recipe by Sarah Britton Britton uses agave syrup to sweeten this nutty crust.

This recipe includes fertility superfoods such as:

Lemon, Nuts, Agave, Walnuts

Health and fertility benefits of Strawberry Tarts with Ginger-Nut Crust

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Agave has a low glycemic index (GI) of 17. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

2 teaspoons coconut oil, melted, plus more for pan
2 cups pecans, walnuts, or almonds
5 tablespoons agave syrup (nectar), divided
2 tablespoons whole wheat flour
1 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 pound fresh strawberries, hulled, sliced
1 teaspoon fresh lemon juice
1 vanilla bean, split length wise
Special Equipment: A 12-cup muffin pan

Instructions

Lightly brush muffin cups with coconut oil. Set aside. Pulse nuts in a food processor until coarsely ground. Add 3 tablespoons agave syrup, flour, ginger, salt, and 2 teaspoons coconut oil. Process until coarse dough forms. Gather into a ball. Press 1 heaping tablespoon dough firmly onto bottom and up sides of each muffin cup. Chill for 1 hour.
Preheat oven to 350 °F. Bake crusts until firm and golden around edges, 8-10 minutes. Let cool in pan on a wire rack for at least 10 minutes before removing. DO AHEAD: Can be made 1 day ahead. Let cool completely; store airtight at room temperature.
Place strawberries, lemon juice, and remaining 2 tablespoons agave syrup in a medium bowl; scrape in vanilla seeds (save bean for another use). Stir well, crushing a few berries to release their juices.
Using a spatula or butter knife, remove tart shells from pan and fill with strawberry mixture. Serve immediately.

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