Yes, we're looking ahead to warmer days when we can trade our snow boots for sunglasses and fresh berries are back at the farmers market. Until then, you could top this tart with seasonal fruit - pears in the winter, or some nice spring strawberries soon. This chewy crust, made with Toasted Quinoa Flakes, is a versatile base so switch things out and make this recipe your own.
- 1 1/2 cups almond meal
- 1 1/2 cups I Heart Keenwah Toasted Quinoa Flakes
- 2 tsp baking powder
- sprinkling of sea salt
- 1/2 cup coconut oil (liquid)
- 1/2 cup molasses
- 1/4 cup coconut sugar
- 2 tsp vanilla extract
- 1 12oz package of silken tofu, drained for at least one hour, and patted with paper towels
- 1/4 cup maple syrup
- juice of 1/2 lemon
- 1 tsp vanilla extract
Mixed berries ~about 1 1/2 cup (or, fresh fruit of your choice)
- Preheat oven to 350 degrees F.
- Add all crust ingredients in a food processor and grind until a dough is formed.
- Cover dough with plastic wrap in a bowl and refrigerate for 30 minutes. This will make the dough easier to work with.
- Pour dough into a 9" fluted French tart pan and press with your fingers into place.
- Bake for 20 minutes and remove from oven. The dough be semi-soft and molten. Don't worry! It will set into place once the molasses cools. Allow cool on counter for 20 minutes Then place in refrigerator and allow to cool for 1-2 hours.
- For the filing, blend tofu, maple syrup, vanilla, and lemon juice in a food processor until you achieve the consistency of creamy yogurt.
- When you're ready to serve, spread filing on top of tart and garnish with fresh berries. The crust will be chewy like a molasses cookie, the filing light and clean, and the berries fresh.