Wheat Free And Dairy Free Fruit Tart With Crumble Topping
- 1 1/2 cups almond flour
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup grape seed oil (not to be confused with grape seed extract!)
- 2 tablespoons agave or maple syrup
- Fluff ingredients together gently, roll out and press into pie dish. Bake in 350* oven until light golden brown before filling it. I press foil onto it softly with some rice on top to keep bubbles from forming. You can reuse the rice for next time you par-bake, just keep it in a jar in your pantry.
- For the fruit tart, add berries of your choice and top with crumble. Crumble:rn3/4-1 cup almond flourrn1 cup oatsrn1 cup brown sugarrndash of cinnamonrn1/2 coconut butter (oil)rnsplash of almond extract and vanilla extract
- Bake at 350* until the fruit is bubbling and topping is golden brown. You won't need a timer, just take it out when it is done.
almond flour, almond, salt, baking soda, grape seed oil, maple syrup
Taken from food52.com/recipes/44390-wheat-free-and-dairy-free-fruit-tart-with-crumble-topping (may not work)