Congratulations to GFit’s Healthiest Baker, Robin Taylor! We asked our members for their healthiest, gluten-free recipes for our South Park Walkabout Healthy Bake Sale last weekend and our members delivered. We had cookies galore, decadent cupcakes, and chocolate coconut creations. Choosing a winner wasn’t easy but Robin’s Lemon Tarts really stood apart from the rest. Robin was gracious enough to share the recipe with us and tell us a little about herself, her healthy baking and GFit experience.
Robin’s always loved to cook. As a child she had a children’s cook book she used to try out recipes and used to make pancakes for her mom in the morning. She loves cooking but isn’t so much a fan of baking. (Fooled us, those tarts were delish!)
Robin worked at UCSD for ten years as a research project manager but decided to take a sabbatical after the birth of her second child. She enjoys modifying recipes.
“It’s fun and challenging to figure out how to make things that taste great but are healthy too. I have a lot of vegan and gluten-free recipes. Another challenge is the process of convincing my husband that vegan and gluten-free foods can taste good.”
The winning lemon tarts were originally envisioned as mini cheesecakes baked in miniature muffin tins but she wanted to make them healthy and appealing to her two young sons. She modified the ingredients to make them gluten free and decorated the bite-sized treats with fresh fruit.
Robin has always been physically active and athletic. She joined GFit after following Oscar from another gym where she trained with him. She participated in the 5-10-15 challenge to get back into a routine after the birth of her second son, to lose a little baby weight. It was a good jump start. Working out at GFit she’s lost weight, lowered her body fat, and changed her diet, eliminating processed sugars.
“I really have fun working out at GFit. The classes are fun and people are nice. GFit has really invigorated me.”
Thanks for being a part of the GFit Family, Robin!
Lemon Tarts (Vegan & Gluten-Free)
1 cup rolled oats, lightly ground in food processor
1/4 cup brown rice flour
1/4 cup arrowroot powder
1/2 cup walnuts/pecans
1/2 teaspoon sea salt
1 teaspoon vanilla extract
3 tablespoons maple syrup
1/4 cup melted virgin coconut oil
1/2 cup uncooked millet
2 cups water
1/2 cup raw cashews
1/2 cup maple syrup
1/3 fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon extract
1. Rinse millet under cold running water. Place millet and water in a small pot with a tight fitting lid. Bring to boil then turn heat down to a low simmer for 45 minutes.
2. While the millet is cooking, preheat the oven to 350 F. In a small bowl, mix the oats, brown rice flour, arrowroot powder, ground walnuts/pecans, and salt.
3. In another bowl, whisk together the vanilla, maple syrup and coconut oil. Add the wet ingredients to the dry and mix together. Press into cups of a cupcake pan. Bake in oven for 10-12 minutes. Let cool at least 30 minutes.
4. Place the cashews, lemon juice, maple syrup, lemon zest, and vanilla into the blender. Blend on high for 1-2 minutes until all ingredients are a creamy consistency.
5. Add the millet and continue to blend until creamy.
6. Pour filling into each of the cooled crusts. Let sit at room temperature for about an hour, then refrigerate until ready to serve.