Last weekend our family got together to celebrate a birthday and to celebrate our daughter’s completion of her masters degree. It’s really special when we can all be together these days, since everyone has grown up and gone their own way. I wanted to serve one of our family’s favorite desserts, but it needed to be gluten-free and cane sugar-free for someone special who can’t eat regular flour and sugar. I changed up the ingredients for our Blueberry Tart and the result was really good! The coconut flour gives a slight coconut flavor to the crust, creating a wonderful flavor opposite the blueberries.
Instead of regular flour, I used a combination of Bob’s Red Mill almond meal and Bob’s Red Mill coconut flour. Instead of regular sugar, I used organic coconut sugar. If you haven’t used coconut sugar before, it’s almost the consistency of graham cracker crumbs. I think it even smells like graham cracker crumbs!
Blueberry Tart: Gluten-Free and Cane Sugar-Free
1/2 cup almond meal
1/2 cup coconut flour
2 tablespoons coconut sugar
1/2 cup butter
1 tbsp. cider vinegar
2 pints blueberries
1/2 cup coconut sugar
2 tablespoons almond meal
1/2 teaspoon cinnamon
Preheat over to 375 degrees.
Soften the butter in the bowl of an electric mixer. Mix the almond meal, coconut flour, coconut sugar, and vinegar into the butter. Spoon the butter mixture into a tart pan or springform. Press the soft dough into the bottom of the pan, forming about 3/4 inch high on the sides.
Pour 1 pint of fresh blueberries into the uncooked tart shell.
Mix together 1/2 cup coconut sugar, 2 tablespoons almond meal, 1/2 tsp cinnamon and dash of salt. Sprinkle evenly over the blueberries. Bake for 18-20 minutes until the crust has turned golden brown.
Pour 1 pint of fresh blueberries on top of the cooked berries and press evenly into the cooked tart. Let cool. Serve with vanilla ice cream or whipped cream…if you can find some without cane sugar!
Disclosure: I received Bob’s Red Mill almond meal and coconut flour to try out in new recipes. I was not compensated to write this post. All opinions are my own.
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