Blueberry tart

Since I currently have a good portion of dailymile drooling over their computers I thought I would share the recipe for this fabulous tart. It’s super easy, very little baking, vegan, and gluten/dairy free:

The crust:

1 cup almonds

small portion of rolled oats (although you can substitute teff flour for both the almonds and rolled oats)

3 tablespoons of maple syrup

3 tablespoons of canola oil

1 teaspoon almond extract

place dry ingredients in the food processor & pulse till they are coarsely chopped. In a small bowl combine the wet ingredients with a whisk. Add the dry ingredients to the wet, and mix with your hands (trust me it works better this way!). Press the mixture into a tart pan. Bake for 15 minutes at 350 until golden brown

Filling:

Pick your fruit! I used blueberries, but you can use anything. Suggestions: kiwis, peaches, or assortment of berries

1 cup of juice (apple, or your preference. I used some pomegranate juice I had in the fridge)

1/4 cup fruit nectar or juice of your choice

2 tablespoons maple syrup (I used agave nectar to cut down on the sugar)

1 tablespoon agar powder or flakes (most important step!!! It thickens the filling)

1 tablespoon arrowroot or kudzu

1 teaspoon vanilla extract

Place larger fruit around the outside of the cooled crust, and berries in the middle. Over medium heat add juice, nectar, arrowroot, and agar. Whisk until the agar dissolves, and the mixture starts to thicken. Add vanilla, and removed from heat to cool for 5 minutes. Pour the mixture over the fruit, and place the tart in the fridge for at least an hour before serving (note: the longer it sits in the fridge the better it taste, if you have the willpower…)

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dreaming

Some of you may know about pinterest, others may not. It’s a fun little place were you can post things that you like. A lot of my posts are things that I wish I could have, or sayings that inspire me. Today I got a little obsessed with this:

It’s the blouse I really love. Wouldn’t look super cute with a sweater and skirt? Fortunately, pinterest links back to the original source of the photo which has a list of where the items were purchased. I have serious spent way too much time looking for a similar top since this photo is from over a year ago (warning pinterest may cause procrastination). So, if anyone sees a pretty ruffled shirt let me know. In the mean time I promise to get off pinterest for a while and actually keep the blog up. There’s a yummy blueberry tart to share. Best part, it’s gluten and dairy free!! 😀

Quinoa and black bean salad


Last week I dove into the Clean Food cookbook, and started to try out recipes. One of the first was this Black bean, mango, and quinoa salad. It’s gluten free, vegan, and perfect for summer. And the best part is that it’s super easy.

Ingredients:
3/4 cup quinoa
1 1/4 cup water
Punch of sea salt
3 cups cooked black beans
1/2 cup chopped red onion
1 mango, peeled, pitted, and diced
1 cup peeled & diced jicama
1 cup cherry tomatoes
1/4 cup toasted sunflower seeds
1/4 cup toasted pumpkin seeds
Vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons lime juice
1/4 cup apricot nectar or juice
2 jalapanos seeded and minced
1/2 cup chopped mint
Salt & pepper to taste

Directions:
– bring water to a boil & add quinoa & salt. Cover, reduce heat & simmer until water is absorbed (about 15 minutes). Allow to cool
– place beans, onions, mango, & jicama in a large bowl
– fluff quinoa & gently fold together
– in a small bowl whisk together vinaigrette. Pour over salad & toss
– fold in tomatoes, sunflower seeds & pumpkin seeds just before serving

Enjoy!

– Posted using BlogPress from my iPhone