Fruit Tart anyone? For a beach treat, or serving several at a BBQ share this clean eating tart and they won’t know the difference. No cool whip necessary. Skip the peaches and layer your red and blue berries instead for patriotic flare. I used coconut oil, melted, instead of canola and I don’t think it made a difference.
- 1 cup almonds
- 1 cup rolled oats
- 1/2 cup oat bran
- Pinch of sea salt
- 3 tablespoon maple syrup
- 3 tablespoon canola oil
- 1 teaspoon almond extract
- 4 kiwis, peeled and thinkly sliced
- 3 peaches, thinly sliced
- 3 cups berries of choice
- 1 cup apple juice
- 1/4 cup fruit nectar or juice of choice
- 2 tablespoons maple syrup
- 1 tablespoon agar powder or flakes
- 1 tablespoon arrowroot or kudzu
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Place nuts in food processor and pulse to chop coarsely. Add rolled oats, oat bran and salt and process until mixture resembles coarse meal. In small bowl, whisk together maple syrup, oil and almond extract. Add to almond-oat mixture and process to combine. Transfer to 9-inch oiled tart pan or springform pan and press down to form crust. Pierce several times with fork and bake 15 minutes or until lightly browned. Remove from oven and set aside on wire rack to cool.
Arranged sliced kiwis and peaches around outside edge of tart and fill center with berries. In medium pot over no heat, combine apple juice, fruit nectar, syrup, agar, and arrowroot. Turn the heat to medium-high and whisk continuously until agar dissolves and mixture thickens. Add vanilla, remove from heat and set aside to cool 5 minutes. Spoon evenly over tart and refrigerate at least 1 hour before serving.
Found at: www.nomeatathlete.com/vegan-fruit-tart/