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Do I even need to elaborate on this? This picture says it all. This is another amazing gluten free vegan treat featured in  Clean Start by Terry Walters. If you don’t know who she is, you better find out! 🙂

Ahhhh! Blueberries! It’s high up there with my love of avocados.

Here’s what you’ll need:

CRUST

  • 2 cups almond meal
  • 2 tablespoons maple syrup
  • 1 tablespoon virgin coconut oil
  • Pinch of sea salt
  • 1 teaspoon almond extract

FILLING

  • 1 cup apple juice
  • 2 tablespoons arrowroot powder
  • 1⁄2 cup maple syrup
  • 2 tablespoons lemon juice
  • 1⁄4 teaspoon almond extract
  • Zest of 1 lemon
  • Pinch of sea salt
  • 2 cups blueberries
  • Preheat oven to 350°F. Lightly oil 9-inch tart pan.

PREPARING CRUST

Place almond meal in large mixing bowl. In small skillet over medium low heat, whisk together maple syrup, coconut oil and salt until oil melts. Whisk in almond extract and remove from heat. Pour this mixture over the almond meal and fold to incorporate all ingredients. Transfer dough to tart pan and press to form crust. Bake 15 minutes or until golden brown. Remove from oven and, using the back of a wooden spoon, gently press down any puffed areas of crust. Set crust on wire rack to cool.

PREPARING FILLING

In small bowl, whisk together 1⁄2 cup apple juice with arrowroot and set aside. In medium Dutch oven over medium heat, combine remaining 1⁄2 cup apple juice with maple syrup, lemon juice, almond extract, lemon zest and salt and bring to simmer. Add 1 cup blueberries and stir until berries start to pop and liquid turns red/blue. Reduce heat to low and whisking continuously, pour arrowroot-juice mixture into berry mixture. When liquid is thick, remove from heat and fold in remaining blueberries. Pour into crust, spread evenly and refrigerate for at least 1 hour to set.

SERVES 8

Recipe reprinted with permission from Clean Start © 2010 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Gentl & Hyers

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