Ingredients
The following ingredients have 8 Servings
- 1 and 1/2 cup oat flour
- 1/2 cup almond flour
- 5 tbsp coconut oil ( softened)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/8 tsp salt
- 3 cups fresh blueberries
- 1/4 cup maple syrup
- 1 and 1/2 tsp agar powder
- 3 tbsp cornstarch ((diluted in 3 tbsp water))
- 1/2 tsp vanilla extract
Instruction
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, combine the oat flour with the almond flour. Add the coconut oil, maple syrup, vanilla extract, and salt. Mix using a wooden spoon until well combined. Keep mixing using your hands until it forms a soft and slightly sticky dough. If the dough appears too dry, add 1-2 tbsp of coconut oil.
- Transfer the dough to a 9-inch pie baking dish. Using your hands, press the dough evenly into the bottom and sides of the dish. You can use a glass to flatten the bottom. Note: This dough cannot be rolled out, you have to shape it directly into the dish. Prick the dough a few times with a fork to prevent it from rising in the oven.
- Bake for about 20 minutes, or until golden brown. Remove from the oven and let cool completely in the baking dish.
- To make the filling: place the blueberries, maple syrup, and agar in a medium-size saucepan. Heat over medium heat for about 5 minutes, or until the blueberries start to pop. Use a spatula to slightly mash them.
- Dilute the cornstarch in 3 tablespoons of water and add it to the saucepan. Heat for another 1-2 minutes or until the blueberry filling slightly thickens. Stir in the vanilla extract and remove from heat.
- Pour into the empty crust, and spread evenly. Let cool at room temperature for about one hour before transferring to the refrigerator.
- Refrigerate at least 3 hours before eating. The filling will thicken as it cools. Serve fresh with vanilla icecream, or as is!
- This blueberry tart will keep for up to 4 days in the refrigerator.
