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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