• Best Gluten Free Zucchini Tart


    Photography ©️ Georgia Ruby

    When it comes to food, I’m almost always on the savory side. Breakfasts for us at home are all about flavor. One of my favorite combinations is a nourish bowl of scrambled eggs, curried quinoa, saut√© spinach, avocado, roasted zucchini and some type of pickled veg or kimchi for gut health.

    Sadly, I haven’t been able to eat like that these days—but nothing stops a true breakfast lover from tackling a scrumptious recipe once in a while, don’t you think?

    As you may already know (and if you don’t you’re about to find out) my love for zucchinis borders obsession. Really. I’ll try not to fan-girl this time around because last time I posted about them I nearly wrote a poem about how much they mean in my life. Also, I’ve noticed their recurrent appearances on my social media.. and I do not need to give people more reasons to think I’m an isolated nerd.

    My point is, eating well is so simple. Only if we had a plethora of recipes at our fingertips, right? Oh, but we do! My latest devoured and approved recipe: Gluten Free Zucchini, Herbed Ricotta and Caper Tart by George Eats was (how can I put it without being over the top?) sumptuous, majestic… glorious. I tried.

    What it was is something you need to make and try at least once. That’s what it is.

    What I LOVED the most about this tart is the use of tapioca flour in the dough. Not only because I live in the land of tapioca but also because it gives the dough a very nice texture. The addition of that little bit of grated parmesan Georgia recommends makes the shell golden brown and oh-so-flavorful.

    Now, don’t get me started on the filling—because I cannot… Just to mention a few of the ingredients: capers, dill and of course zucchini. What else can we ask heaven for?

    Nothing I think.

    Photography ©️ Ana Stanciu

    For the next chapter of my very enthusiastic food posts, I will try a recipe by Ana (lovely name) from The Awesome Green. She has Millet Chocolate Energy Bars in her mouth watering archives that I need to put to test—and if by looking at those pictures you too don’t feel like giving those a try, I cannot help you.

    P.S. Any zucchini-related recipes are more than welcome. Feel free to drop a line.
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