Vegan Blueberry Crumble Top Tart
Eating a rainbow of colorful foods, including dark blue and purple, is essential to good health. Considered the king of antioxidant-rich foods, the rich blueberries in this delectable tart are especially amazing health givers.
Ingredients
- 1 cup oat flour
- ½ cup almond flour
- ½ cup coconut flour
- ¼ cup coconut or raw sugar
- ⅓ cup coconut oil softened, plus extra for oiling tart pan
- 2 tablespoons plain coconut or tofu yogurt
- 2-3 tablespoons ice water
- 3 cups fresh blueberries
- 2 tablespoons cornstarch
- 3 tablespoons sliced natural almonds
Instructions
- Preheat oven to 400°F. With coconut oil, grease 9 inch high-sided tart pan with removable bottom.
- In food processor, combine oat, almond, coconut flour, and coconut sugar. Pulse to blend. Add softened coconut oil and yogurt and pulse until crumbly. Add ice water, 1 Tbsp at a time, until mixture begins to stick together. Remove 1/4 of the mixture and place in small bowl. Refrigerate while preparing tart shell. Place remaining 3/4 of dough into oiled tart pan, pressing mixture into bottom and halfway up the sides.
- In another bowl, combine blueberries with cornstarch. Toss to evenly coat. Tumble into prepared tart pan. Remove remaining quarter of dough and add sliced almonds. Toss to mix. Sprinkle berries overtop. Place tart pan on baking sheet and bake in lower third of preheated oven for 25 to 30 minutes until crust is golden. Remove to rack to cool. Refrigerate.
- To serve, remove tart pan sides from chilled tart and cut tart into wedges. It’s delicious with coconut yogurt infused with lemon zest.
Notes
Each serving contains: 235 calories; 5 g protein; 12 g total fat (7 g sat. fat, 0 g trans fat); 29 g total carbohydrates (11 g sugars, 6 g fiber); 4 mg sodium