if you haven’t noticed already, i don’t really bake anything diet-friendly.
i think the last “healthy” thing on here were these coffee banana oat almond muffins. they were gluten free had no extra sugar added (minus the chocolate chips, heh). it was delicious and i felt okay eating more than one in one sitting.
the same thing with this tart. i think if i didn’t tell you it was gluten and dairy free with no refined sugar added, you would have never known. i made this just last week because one of roommates is on a dairy free diet, and if i hadn’t mentioned anything, she wouldn’t have known. honestly, this is making me excited and interested to try new healthy desserts.
in any case, i’m blogging about this quickly in hopes that you can make it and take advantage of berry season before it ends. this blueberry and oat tart comes together fairy quickly with just ingredients that you might not have already in your pantry, but can easily find at your local grocery store and can reuse for future healthy baked goods.
this tart comes together with an oatmeal crust mostly mixed with almond flour and coconut oil. the filling has just four ingredients, which means the blueberries are here to shine. there’s no par-baking or pre-baking required for this tart, just dump it all together and you’re good to go. and the result? a delicious and light blueberry tart that’s healthy, so you won’t have to feel bad at all. it’s perfect on its own, with a scoop of ice cream, or a small dollop of whipped cream. yum!
baker’s notes: you can easily make this vegan by using maple syrup instead of honey. you can also make this a non-gluten free version by using regular rolled oats.
the tapioca starch is used to thicken the filling. but i bought the wrong thing and blended up instant tapicoa lol. so, you can try using that (which worked out fine for me), or you can try using cornstarch, but the final product might come out slightly different.
blueberry oat tart (gf + df)
makes one 13.75x4.25-inch tart
barely adapted from bakerita blog
1 pint (2 cups-ish) fresh blueberries
1 tablespoon honey
1 tablespoon lemon zest
2 teaspoons instant tapioca powder (see bakers’ notes)
1 cup almond flour
3/4 cup gluten-free rolled oats (or regular for non-gluten-free)
1/4 cup honey
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons coconut oil, solid
2 tablespoons chopped pecans
preheat the oven to 350 f and lightly grease a 13.75x4.25-inch tart with a removable bottom. other options: 9-inch tart pan or an 8x8-inch pan for bars.
make the filling: in a medium bowl, mix together the blueberries, honey, lemon zest, and instant tapioca powder. set aside.
make the crust: in a separate medium bowl, stir together the almond flour, oats, honey, baking powder, and salt. add in the coconut oil, and using your fingers or a pastry cutter, work the coconut oil into the dry mixture until coarse crumbs form.
remove about 1/2 cup of the crumbs and pour into a small bowl to use later. take the remaining crumbs and press it evenly into the tart pan. pour the blueberries over the crust (don’t pour the juices in) and spread it evenly.
take the reserved crumbs and mix in the chopped pecans. sprinkle it over the berries, clumping some pieces to create clusters.
bake the tart for 40-45 minutes, tenting it with a foil around halfway through. the tart is done when the crust is lightly brown and the berry juices bubble. let the tart cool completely, then slice and serve.