Healthier Cherry Bakewell Tart (Vegan)

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Total Time
40mins
Prep 15 mins
Cook 25 mins

The original of this recipe was posted by Michelle of peachy palate here: http://peachypalate.com/2013/08/04/a-tart-to-be-proud-of/ Ive modified it quite a bit and really love how easy it is to make and how great it tastes. The health aspect is great, too. I hope youll love this as much as we do! If you use gluten-free oats, this recipe is gluten free.

Ingredients Nutrition

  • Crust

  • 30 g oats (choose gluten-free if needed)
  • 90 g almonds, ground
  • 90 g oats, ground to a flour (choose gf if needed)
  • 14 teaspoon almond extract
  • 1 banana, melted in the microwave and mashed
  • 2 tablespoons coconut oil
  • water, if needed
  • Filling

  • 3 tablespoons cherry jam (or any other jam)
  • Topping

  • 100 g almonds, ground
  • 40 g oats, ground to a flour (choose gf if needed)
  • 14 teaspoon baking powder
  • 12 teaspoon pumpkin pie spice or 12 teaspoon cinnamon
  • 14 teaspoon almond extract
  • 1 banana, melted in the microwave and mashed
  • 1 tablespoon coconut oil
  • 2 tablespoons water (or more if needed)

Directions

  1. First make your crust by combining oats, oat flour and ground almonds in a bowl.
  2. In a second bowl mix mashed banana, melted coconut oil and almond extract. Add this to the dry ingredients and mix using your hands until a dough has formed. If dough is too dry, add water by 1/2 tbs ful until dough is pliable.
  3. Press the crust into a 8 in loose bottom pie tin. Press down, pushing out towards the edge until evenly distributed across the bottom. Push the dough up the sides, scraping a little from the base to fill in the edges if needed.
  4. Now spread the jam evenly over the crust.
  5. For the topping combine ground almonds, oat flour, baking powder and pumpkin pie spice/cinnamon. Then add in coconut oil, water, banana and almond extract. Mix with a spoon until a soft, droppable dough has formed. If you need more water, add it by 1/2 tbs ful until you reach the desired consistency.
  6. Spread the topping over the jam carefully.
  7. Bake in the preheated oven at 180°C/350° F for 25 minutes or until lightly browned.
  8. Allow to cool in the pan for 10 minutes, then remove carefully and cool completely on a wire rack.
  9. Enjoy!