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This was an easy yet tasty treat to make.  It would also adapt if you prefer to use stewed apples or mixed berries as the filling.  I served the slices with a dash of cream as a cold desert.

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Filling
2 cups of frozen or fresh blueberries
1 tablespoon honey
2 teaspoons arrowroot starch (but you can just use plain flour if you don’t need gluten free)
For the crust
1 cup almond flour (I grind my own from who,e almonds and whizzed in a food processor)
¾ cup old-fashioned oats
¼ cup honey (or maple syrup)
1 teaspoon baking powder
½ teaspoon salt
5 tablespoons coconut oil

Directions
Preheat the oven to 180 degrees
Add blueberries, honey or maple syrup, and starch to a medium bowl and toss until coated. Set aside while you make the crust.
Add the almond flour, oats, honey or maple syrup, baking powder, and salt to a different bowl and whisk until combined. Add the coconut oil and use your fingers to mix. Mixture should hold together when pressed.
Remove a ½ cup of the crumbs for the topping, pour the remaining crumbs into the bottom of a tart pan with a removable bottom. Press the dough evenly into the pan. Pour the blueberries over the crust.
Add the remaining crumble and sprinkle evenly over the top of tart
Bake for 40-45 minutes or until the filling is bubbling and the crust is lightly brown. At around 20 minutes add foil to prevent it from getting too brown. Let cool completely before slicing into wedges and serving.

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