OK, I’m a few days late, but you can’t expect me to make an Easter dessert, photograph it, haul everything over to the family gathering, AND blog about it, can you? (No, you can’t…just to be clear…)
This year, I was asked to bring a fruit plate to the Easter festivities. However, I’m an artist (graphic/web designer, to be exact), so I can’t possibly be normal! This is when the idea of the fruit pizza was born.
I wanted to do something that was gluten-free (currently a little nervous about my thyroid), egg-free (‘cuz I’m fascinated with flax these days), and sugar-free (since small children would be eating it). My three-year-old niece was pretty excited about this one. She followed me EVERYWHERE as I was trying to find a place to cut and serve it. So there you go…kid-friendly? You betcha! Yes, they had jelly-beans throughout the day. However, their “crunchy” auntie was not about to be the one to load them up on more sugar! They didn’t even get sugary treats from me in their Easter baskets. That’s just the way I am.
Here’s what you’ll need:
2 c. oat flour (make your own in a food processor!!!)
1 tsp. guar gum or xanthan gum
3/4 tsp. baking powder
3/8 tsp. salt
1 1/2 sticks butter
3/8 c. honey
3/8 c. Sucanat
1 1/2 Tbsp. ground flax in 4 1/2 Tbsp. water
1 1/2 Tbsp. pure vanilla extract
Combine flax and water, and set aside in refrigerator for 20 minutes, until flax has an egg-like consistency. (I find this completely fascinating!)
Meanwhile, combine oat flour, guar gum, baking powder, and salt in a medium bowl. Set aside.
Cream butter, honey, and Sucanat. Add flax mixture and vanilla. Add dry ingredients and mix until well-combined.
Grease a medium-sized jelly-roll pan and spread dough evenly. Bake at 350º for 18 minutes. Allow to cool.
Mine was a big nerd and pulled away from the sides of the pan while it was cooling. It still turned out just fine!
I actually made my crust the night before, just to save on time! Next up, you need to make the creamy goodness:
2 c. cashews, soaked in water for 2 hours and then drained
1/2 c. almond milk
1/4 c. virgin coconut oil
2 Tbsp. raw honey
1 tsp. pure vanilla extract
Place all ingredients in your Vitamix and blend until creamy. You may need to add a little more almond milk to the mixture, if the consistency isn’t what you want. Refrigerate for 2 hours. (You could also do this the night before to save on time! I actually recommend it…)
When you’ve got all of that finished, spread on the cashew cream!
And now – creativity at its finest…
CREATE AN AWESOME DESIGN WITH YOUR FRUIT!!!
I used strawberries, blueberries, kiwi, pineapple, mandarin oranges (not the stuff in the can, either), and bananas. Here’s a tip for you: after slicing your fruit, arrange it on a paper towel and let the towel soak up some of the juices. The fruit juices will do tragic things to the appearance of your pizza, otherwise!
For your bananas – do those LAST!!! They turn brown really quickly. You’ll also want to drop them in a little lemon or pineapple juice before placing them on the pizza. This helps to keep them from turning brown…but be forewarned – they’re slippery little things! Be ready for a few escapees…
If you have a particular design in mind, you can be a big nerd like me and sketch it out ahead of time. Seriously, this helps. I also used toothpicks to place the corners of my cross, just so I’d know it would be square. And then – create! Have fun! Who needs frosting when you’ve got all this fruit to play with?
My fruit pizza was an Easter dessert, so I went with an Easter-appropriate design. Really, you could do ANYTHING. Have some fun with it! Don’t be afraid to cut your fruit to make it fit the way you want it. My mind is already creating a billion designs, as we speak.
Next design: ceiling of the Sistine Chapel…(not really).