Recipes
Omid Jaffari’s All About Figs
The marriage of figaro...with cashews, lucuma and almonds!
For the Tartlets
- 1 cup Really Raw Cashew flour *
- 2 tbsp Lucuma Powder
- 2 tbsp Light Agave Nectar
For the Tartlets
1. Place all the ingredients in a food processor and pulse until reached dough consistency.
2. Press into 4 mini tartlet pans with removable bottom.
3. Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 6 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 8 hours.
4. Place the tartlets on a cooling rack for 3 minutes before service.
For the Ricotta
- 2 cups Acivated Almonds, soaked for 1 – 2 hours
- 1 cup water
- ½ cup Yacon Syrup
- 1 capsule probiotic
- 2 lemons, zested
- ½ lime, juiced
- 1 tsp Sea Salt
For the Ricotta
1. Blend soaked macadamia and water with probiotic in Vita-Mix until thick paste.
2. Put in a cheesecloth or nut milk bag, place in a small strainer with a bowl underneath, and cover with a towel.
3. Place a weight on top of the cheese bag, such as a gallon container.
4. Let sit for 12 – 14 hour to culture.
5. Once cultured, mix in the rest of the ingredients.
6. Then finely dice halve of the figs and mix into the mixture.
For the Caramelized Figs
- 12 semi-ripe figs
- ¼ cup Dark Agave Nectar
- ¼ cup aged balsamic vinegar (optional)
- 1 Vanilla Bean, scraped
For the Caramelized Figs
1. Mix all ingredients in a large bowl.
2. Pour into a flat container and dehydrate for six hours.
3. Place the container in the fridge for four hours before assembling.
Assemble
Divide the ricotta between the four tartlets followed by half of a caramelized fig and serve.
* Tart cases should be approx 11-cm wide and no more than about 1-cm.
* To make cashew flour, blend same amount of cashews as the quantity in a Vita-Mix slowly until four like. Please do not over blend as the oil from the cashes will make turn it into dough.
