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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Baby Reds & Baby Greens Salad with Roasted Garlic Basil Dressing

Well this is a day I didn’t think would ever come. I’m sharing a salad recipe. On my baking blog.

I wasn’t sure where you guys would want to see something like this, but I took the vote to Instagram and everyone said they wanted to see it! And because I’ve probably eaten this salad about 3 nights a week for dinner for the past month, I thought it was definitely worthy of a share.

This salad is a total copy cat of a salad called the Baby Reds & Baby Greens Salad from Naked Cafe in Solana Beach, CA. I changed a few things up from the original, but this salad was definitely inspired by that one. It’s literally always one of the first things I want to eat when I come home from school for a break. I went to go get it the first day I was home from being abroad! In N Out Burger was my first meal out when I was home, and going to get this salad was the second. If that doesn’t say how much I love it – I don’t know what does. [Read more...]

Dark Chocolate Coconut Almond Butter from Bakerita.com | #paleo #glutenfree #vegan #recipe

Dark Chocolate Coconut Almond Butter (GF, Paleo, Vegan)

Dark Chocolate Coconut Almond Butter from Bakerita.com | #paleo #glutenfree #vegan #recipe

Let me start by saying that this full jar of dark chocolate coconut almond butter was finished in about a week flat. I ate this stuff like, 3 times a day on everything from toast to apples to a spoon. It’s so wonderfully addictive, and I can’t promise it’s going to last long in your house!

I’m a nut butter addict, and while I used to be allllll about peanut butter (evident by the 25 peanut butter recipes you can find in my recipe index), I think I’m slowly but surely converting to almond butter for most things that use nut butters. And I absolutely LOVE creating new flavors of almond butters. This one is definitely my favorite that I’ve made so far. It’s pure heaven for a chocolate and coconut lover like me. [Read more...]

Paleo Magic Cookie Bars from Bakerita.com

Paleo Magic Cookie Bars

Paleo Magic Cookie Bars from Bakerita.com Let’s talk about my favorite childhood dessert for a minute: Magic Cookie Bars. Also known as Seven Layer Bars or Hello Dolly Bars, these pieces of dessert art are truly delicious and are remembered with great fondness by all who have tried them. I really don’t know that I’ve ever had someone not love them. The combination of so many delicious things thrown on top of a buttery graham cracker crust and topped with sweetened condensed milk just really can’t end up as anything but insanely delicious.

My mom and I would make batches and batches of these for Christmas, and when I was little I would constantly be sneaking outside to grab a bar (or three) out of the freezer in our garage where my mom would attempt to hide them. The main problem with these decadent little morsels? They are sooo far from the realm of healthy, and though the holidays are a time for splurging and going calorie-crazy, that’s not necessarily what I want to be doing for the remainder of the year. [Read more...]

These Cocoa Date Energy Bars are sweetened naturally with dates, require no baking, and are Paleo, vegan, & gluten-free! | Bakerita.com

Cocoa Date Energy Bars

These Cocoa Date Energy Bars are sweetened naturally with dates, require no baking, and are Paleo, vegan, & gluten-free! | Bakerita.com

I started work today! I was lucky enough to get an amazing internship at T-Mobile this summer, and I had my first day today. It was amazing and exciting and I’m beyond excited about the summer ahead. My official title is Social Media & Employer Brand Intern, which totally fits with what I love to do here on Bakerita! I’m super psyched about all that I have to learn and experience with such a great team.

All that being said, I’m exhausted from my hour and a half commute (yikes…I know) so this is going to be short and sweet. [Read more...]

Toasted Coconut Butter How-To from Bakerita.com

Toasted Coconut Butter

Toasted Coconut Butter How-To from Bakerita.com I really feel like I shouldn’t be posting this, because it such a non-recipe. Actually though – it’s pretty much 1 ingredient, maybe 2 or 3 depending if you want to add salt and/or some kind of sweetener. I personally didn’t add sweetener, cause I looooove the way toasted coconut tastes on it’s own, but I did add a little bit of flaked sea salt. Added the perfect salty twist.

While coconut butter made with raw coconut is super awesome, I have an obsession with toasted coconut, and I needed toasted coconut butter to happen in my life. It worked amazingly, and turned into a spread that I love on toast, sliced banana bread, added to smoothies, or with fruit. [Read more...]