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taste of health 1. In a food processor fi tted with a metal S blade, pulse oats, fl our, pis- tachios and salt until fi nely ground. Transfer to a large bowl and use a fork to mix in the lemon zest, oil and syrup until incorporated. Squeeze a piece of dough between your fi ngers; it should bind and stick together. If it's crumbly, add 1 teaspoon of water at a time until the dough holds together. 2. In a separate bowl, make the fi lling. Combine nectarines, 1 cup of berries, arrowroot, lemon basil, syrup and lem- on juice. Let the mixture sit to allow the arrowroot to absorb some liquid. 3. Preheat oven to 350°F. Press the dough evenly into the tart pan using your fi ngertips to spread it around the bottom and up the sides. Use the tip of a fork and prick the bottom and sides of the tart; bake in the oven for 10 minutes, until slightly golden. Remove the tart and add the fi lling. Using a pastry brush, lightly brush the top of the fruit with melted oil. Return to the oven and bake for 30 to 35 min- utes, until the fruit is bubbling. Remove from the oven and allow to cool for 20 minutes before serving. Serve with coconut whipped cream or vanilla ice cream and remaining raspberries. Fig and Hazelnut Clafoutis The clafoutis may have an intimidating name, but it couldn't be easier to put together or more impressive to serve. It's French in origin and traditionally baked with cherries and served as a sweet breakfast or brunch option with a smattering of confec- tioners' sugar. Figs this time of year are not only ripe and at their peak, but taste wonderful when baked and served warm. 1 c coconut milk 1 Tbsp apple cider vinegar 3 large eggs ¼ c cane sugar 1 tsp pure vanilla extract ½ tsp lemon zest ¼ c plus 2 Tbsp chickpea fl our 2 Tbsp hazelnut fl our ¼ tsp sea salt ¾ pound fi gs, halved lengthwise Confectioners' sugar, for dusting 1. Preheat oven to 375°F and grease a 9-inch pan; set aside. 2. Whisk together the milk and vinegar; let the mixture sit for 10 minutes. In a bowl, whisk together the milk mixture, eggs, sugar, vanilla and zest. Add the fl ours and salt; whisk until smooth. Pour batter into the prepared pan and top with fi gs, cut side up. Bake for 45 to 50 minutes, until a cake tester inserted into the center comes out clean. 3. Remove from the heat and let cool slightly, dust with confec- tioners' sugar, and serve. Recipes from Chickpea Flour Does It All: Gluten-Free, Dairy- Free, Vegetarian Recipes for Every Taste and Season © Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Ex- periment. theexperimentpublishing.com RECIPES august/september 2016 19