Blueberry Crispy Tart with Oatmeal Crust (Gluten-free, Vegan, & Refined Sugar-Free) | from Bakerita.com #recipe

Blueberry Crisp Tart with Oatmeal Crust (GF, Vegan)

Blueberry Crispy Tart with Oatmeal Crust (Gluten-free, Vegan, & Refined Sugar-Free) | from Bakerita.com #recipe Soo…if you follow me on social media (InstagramTwitterFacebook, if you’re interested!), you might’ve seen me go a little baking-crazy yesterday. It had been a while since I did a crazy weekend of baking, and I took advantage of most of my housemates being gone to make lots of treats to post for you guys!

Baking is my personal form of self-therapy, and spending the whole day baking yesterday just makes me want to do it all over again today! Minus clean-up – that’s no fun.

Let’s talk about the fun stuff now: the baked goods!! The recipe I’m sharing with you first is the last thing I made yesterday, and I adore the way it turned out (don’t worry – all the other recipes are coming soon!). This tart was born out of having waaay too many blueberries in the house. Blueberries in Seattle are like, $3 for 18 oz., so I can never resist buying them at the grocery store!

Blueberry Crispy Tart with Oatmeal Crust (Gluten-free, Vegan, & Refined Sugar-Free) | from Bakerita.com #recipe

I needed to do something with all those blueberries, so after a little consult with my housemate Olivia about the best route to go, we decided on a blueberry tart, baked until crispy and bubbling, on an oatmeal crust. A little bit of that crust was repurposed as a crumbly topping, with some pecans for good measure and a little extra crunch.

As I started playing with the ingredients list, I realized this recipe would be super easy to make gluten-free and vegan with a little bit of substituting, and I’m a major fan of almond flour tart crusts (case. in. point.) so I went for it, and hoped no one would notice it was “healthy”. You totally can’t tell. The berries provide enough sweetness in conjunction with the little bit of honey, and the crust browned up so nicely! The almond flour/oatmeal combination is perfect, and I can definitely see this becoming a crust I use again.

Blueberry Crispy Tart with Oatmeal Crust (Gluten-free, Vegan, & Refined Sugar-Free) | from Bakerita.com #recipe

It does brown up pretty quickly, so I recommend tenting with foil after about 15-20 minutes when the tart is just a light golden brown. I probably could’ve tented mine even earlier!

This Blueberry Crisp Tart is super versatile, and would be absolutely delicious with raspberries or blackberries…or a combo of all three! This will most definitely be happening again with some other berries this summer.

Take a little inspiration from me, and go have yourself a de-stress bake fest to make this super simple Blueberry Crisp Tart – you will not regret it! :)

Blueberry Crispy Tart with Oatmeal Crust (Gluten-free, Vegan, & Refined Sugar-Free) | from Bakerita.com #recipe

Blueberry Crisp Tart with Oat Crust (Gluten Free, Vegan)

Ingredients

    For the filling
  • 1 pint (300 grams or about 2 cups) fresh blueberries
  • 1 tablespoon honey
  • 2 teaspoons tapioca starch
  • For the crust
  • 1 cup (4 oz) almond flour
  • 3/4 cup (2 1/2 oz) old-fashioned oats
  • 1/4 cup (3 oz) honey
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons coconut oil, solid
  • 2 tablespoons chopped pecans

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Add blueberries, honey and tapioca starch to a medium bowl and toss until coated. Set the blueberries aside while you make the crust.
  3. Add the almond flour, oats, honey, baking powder, and salt to a different bowl and whisk until combined. Add the coconut oil and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed.
  4. Remove a heaping 1/2 cup of the crumbs for the topping and pour the remaining crumbs into the bottom of a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan. Pour the blueberries over the crust, making sure the juices stay behind in the bottom of the bowl.
  5. Add the chopped pecans to the remaining crumble and sprinkle evenly over the top of the berries.
  6. Bake for 40-45 minutes or until the filling is bubbling and the crust is lightly brown. At around 20 minutes, tent the tart with foil to prevent it from getting too brown. Let cool completely before slicing into wedges and serving.

Notes

This tart gets better with time and will be just as good on day one as day three thus making it a perfect make-ahead dessert. Also, if you don’t have a tart pan, this recipe would work wonderfully as bar cookies. Bake in an 8×8 pan them slice into small square cookie bars.

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No-Bake White Chocolate Raspberry Cheesecake Pie | from Bakerita.com

Raspberry White Chocolate Cheesecake Pie

No-Bake White Chocolate Raspberry Cheesecake Pie | from Bakerita.com Baking during the summer can be torturous, depending on what part of the country you live in. When it’s 85+ degrees, and you don’t have air conditioning, and your house feels like a sweatbox, the LAST thing on the whole planet that you want to do is turn your oven on to make the conditions even worse. But sometimes, you just have to have some baked goods. Enter: no-bake goodies.

I’m such a fan of no-bake goodies, because they usually come together quickly and either get stuck into the fridge or freezer to set for a bit, and then voila: baked goods, minus the baking. I even have a No-Bake Treats Pinboard dedicated to such things. [Read more...]

Berry Tart with Brown Butter Shortbread Crust, decorated for the Fourth of July! | from Bakerita.com

Berry Tart with Brown Butter Shortbread Crust

Berry Tart with Brown Butter Shortbread Crust, decorated for the Fourth of July! | from Bakerita.com It’s July! This is crazy. How has so much time passed?? I can’t believe things are already getting patriotic once again, and red, white and blue everything is already back covering my Pinboards. People are so darn creative with these things, I always have a hard time thinking of a recipe to throw into the ring! I’m so terrible about getting up holiday-relevant posts in time, but I worked extra hard to make sure that I got a Fourth of July post up for you guys. And it’s a GOOD one too.

This crust isn’t new to Bakerita.com, but it’s definitely a throwback to the early days. This Browned Butter Dulce De Leche Tart isn’t photographed the most beautifully, but it tastes amazing. This crust recipe (which actually used to be a cookie recipe when I first found it) makes everything it touches turn into gold…not really, but you know, close. It’s rich and buttery (as all things with brown butter are), and it stays wonderfully crunchy and flavorful under the whipped cream and berries. [Read more...]

Banana Layer Cake with Chocolate Cream Cheese Frosting | from Bakerita.com

Banana Layer Cake with Chocolate Cream Cheese Frosting

Banana Layer Cake with Chocolate Cream Cheese Frosting | from Bakerita.com

This is my 200th Bakerita post!!!!

I literally didn’t realize it until just now when I noticed “199″ under published. It’s so crazy to think that I’ve been doing this so long, and that I’ve baked, written, photographed, and posted 200 different things on here! It sort of seems like a ton and not even that many all at the same time, but I know I’m going to keep on posting for a while :)

So to celebrate 200, I just so happen to be sharing a cake! My uncle’s birthday cake, actually, which is a delicious, chocolatey, amazing banana cake. I know…I sort of just shared a healthy banana cake that’s gluten free and Paleo, but this one is full of gluten (though you could totally use an AP GF flour) and I wouldn’t exactly call it healthy. But I would call it delicious. This flavor combination was requested by the birthday boy, and it was a darn delicious one! [Read more...]

Banana Cake with Chocolate Ganache | #paleo, #glutenfree, #vegan | from Bakerita.com

Banana Cake with Chocolate Ganache (GF, Paleo)

Banana Cake with Chocolate Ganache | #paleo, #glutenfree, #vegan | from Bakerita.com When I first tried this cake, it was the first solid thing I had eaten in three days. I was juice cleansing to cleanse my body from the eating fest that was my study abroad experience, and on the last night, I snuck a bite of this banana cake just to ensure that it was good before bringing some to my mom. Oh my goodness, guys, I had an emotional experience. I don’t know if I was so in love with this cake because it was really that good or if it was just my mouth’s gratefulness for solid food, but I’m seriously in love with this cake.

It’s clear, looking at my recipe index that I have a major love affair with banana breads and cakes of all sorta and flavors (though usually with chocolate), so this cake definitely falls into my trend. But I got to say – it’s up there with these two banana breads as my personal favorite banana recipes on the site. You know what’s the best about all my favorite recipes as well?! They’re all healthier versions of the typical banana bread! [Read more...]

Lipton Iced Tea Popsicles made with Lipton K-Cups! | Bakerita.com

Iced Tea Popsicles & Lipton K-Cups

Lipton Iced Tea Popsicles made with Lipton K-Cups! | Bakerita.com

This shop is part of a social shopper marketing insight campaign with Pollinate Media Group® and Lipton, but all my opinions are my own. #bemoretea #pmedia  http://my-disclosur.es/OBsstV

Lipton Iced Tea, always and immediately, reminds me of my mom. It brings me straight back to every single car ride of my childhood. Lipton Iced Tea, in powder form from one of those jars with the blue lid, was always sitting in the cup holder in the same big blue cup that was reserved for mom’s iced tea. That cup had stains from years of iced tea use. She would never stir the powder in enough, and I can remember taking sip of her iced tea and getting that little bit of powdered sweetness that lingered on the sides. Lipton was a staple in my house (and car), through the good times and the bad (even causing one of the bad…when my sister’s phone slid right into it). [Read more...]