Happy hangover Monday!
I heard from some of my clients (who seemed more tired than usual this morning, for some reason?) that many of you spent last evening drinking a lot of beer while watching football and commercials. If I’m being honest, I don’t like football. Or commercials. Or beer, for that matter. Know what I do like? Baking and kombucha. And chilling out on Sunday afternoons. Which is exactly what I did while the rest of the world was going apeshit over the Super Bowl.
A few weeks ago I came across a gorgeous picture of a blood orange gelatin yogurt tart thing on my favorite Instagram account, @thefeedfeed. Now, if I’m still being honest, I don’t like orange flavor in baking (at all). And the idea of a pie made from gelatin and yogurt sounded like a dated combination of Baked Alaska and a Weight Watchers dessert my friend’s mother used to make from key lime Yoplait yogurt and Cool Whip. But I am a visual creature, and this photo was so beautiful that I felt compelled to try it, if only to have something pretty to bring to a dinner I was attending (with people mostly of an age who might appreciate a gelatin dessert). And naturally, I had to give it a healthy makeover.
As unexcited as I felt about making a gelatinous, yogurt-y dessert, I secretly hoped this might turn out better than expected because gelatin is the hot ticket du jour in the wellness world right now. Gelatin is derived from collagen, so like collagen, it helps form strong connective tissue, can even strengthen gut lining, and lower inflammation. It’s heavy on the amino acids glycine which is actually issued by some doctors to help improve joint pain and digestion. AND, it’s an inhibitory neurotransmitter (in English: mood booster).
Now, about boosting your mood. I was so surprised to find out that THIS DESSERT WILL ABSOLUTELY BOOST YOUR MOOD BECAUSE IT’S SO YUMMY AND HEALTHY AND ADDICTING. Totally serious- I was blown away by the results. It comes off somewhere between a light cheesecake and an ice-box cake and it doesn’t taste like yogurt nor does it have a texture that resembles anything close to jello. The blood orange is subtle and perfect and the crust is rustic and not overly sweet.
Also? This tart is superfood-rich - it's got high protein & probiotic rich Greek yogurt, Manuka honey (loaded with antioxidants), the gelatin that I already bored you with, vitamin c from the oranges, and a good serving of slowly-digested, complex carbs in the GF oats (GF isn’t necessary. If you don’t care, I don't). I totally give this the Breakfast Worthy stamp of approval!
It's so good that I plan to make two more variations of it: a vegan cheesecake version of the blood orange, and the original version with almond butter and dark chocolate. I will report back on those. In the meantime, try this - I promise you’ll be as obsessed as I am!
PS: Let it sit for a couple hours before you eat it (if you look closely at my photo, you may note that I could not wait that long...but it’s worth it, just distract yourself with something else for a while)
Adapted from Elin Vatmar Nilsen’s Orange and Honey Greek Yogurt Tart, via @thefeedfeed.
- 2 cup GF (or regular) oats, ground into small pieces in blender or processor - note: do NOT process into to oat flour, and measure AFTER processing
- 3/4 stick grass fed butter, melted
- 3 tbsp coconut sugar (optional but suggested)
- 1/4 c water
- 3 tsp high quality powdered gelatin (I used Great Lakes grass fed)
- 1/2 c fresh squeezed organic orange juice (I did a combination of valenica and blood oranges)
- 1 3/4 c full fat grass fed greek yogurt (I like Wallaby Organic and Straus Farm)
- 1/4 c Manuka or raw honey (I believe pure Maple Syrup would work fine, too)
- 2-3 small oranges (make sure 1 at least is a blood orange - they’re so pretty)
- Preheat oven to 400
- Mix ingredients for crust and press into a 24 cm pie pan.
- Bake about 15 minutes, or until golden brown
- Remove and let cool completely (you can expedite this in the freezer, but keep an eye on it)
- Dissolve the gelatin in the orange juice, let stand about 5 minutes, then add the honey and stir
- Stir into the yogurt, and pour into the cooled crust.
- The original directions say to let it set for about 30 minutes in the fridge, but I think that the flavor really set after a couple of hours.
- Peel the oranges with a knife, slice thinly, and lay them on top of your pie.