Vicky (Gluten Free SCD and Veggie) used ginger snaps, lemon cashew cream “pudding,” and blueberries to make this beautiful Ginger and Lemon Tart in a Glass for her husband’s birthday. Vicky says, “You could layer it without the blueberries and grate a little lemon rind on the top. Either way it’s so quick and easy to make and absolutely delicious to eat!”
Vicky’s version is grain free, dairy free, and refined sugar free, and follows the Specific Carbohydrate Diet (SCD), but feel free to adapt this concept to your own gluten-free needs. One of her readers suggested combining “shredded coconut and almond meal in a frying pan with coconut oil and honey and spices” and substituting that mixture for the cookies. Whichever specific way one decides to go with flavors and textures, the results are sure to be a hit. And I simply love the presentation and individual serving factor!
Get Vicky’s Ginger and Lemon Tart in a Glass recipe over at Gluten Free SCD and Veggie.