Wednesday, February 20, 2013

Blackberry Tart That Won't Give you a Heart Attack

I made this tart over Christmas, and it was popular with everyone. It's dessert that won't kill you! It is vegan, gluten free, refined sugar free, whole food based and all that long list of stuff that you'd ever worry about. In other words, it's not so sinful.

Blackberry Tart

Crust

1/2 cup pecans or walnuts
1/2 cup rolled oats
1 cup gluten free flour mix
1/4 cup melted coconut oil
1/4 cup raw honey (or other alt sweetener if you're a no-honey vegan)
1 tablespoon almond butter
1 tsp vanilla extract
1/2 tsp salt

Put the pecans into the food processor and process into a flour. Add the oats and process further. Add melted coconut oil, raw honey, almond butter, vanilla extract and salt and process into well mixed paste. Put that paste into a bowl and stir in the gluten free flour, mix together thoroughly, using clean hands if needed.

Filling

2 cups frozen blackberries
1 ripe pear
1/4 cup honey
lemon verbena, lemon balm or lemon zest
4-5 tablespoons chia seeds

Melt frozen blackberries in a saucepan on low heat, crushing with a fork as they melt. Add the honey and continue to stir until fully melted. Pour the berries into a blender and puree them. Pour the pureed mixture through a strainer to strain the seeds out. You can use a spoon to push the sauce out.

Prebake the crust at 375 for 7 minutes. Spoon on the filling, then bake for another 20 minutes.


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