Healthier Cherry Bakewell Tart (Vegan)
Ready In: 40 mins
Yields: 1 8 in tarte
Ingredients
Crust
- 30 g oats (choose gluten-free if needed)
- 90 g almonds, ground
- 90 g oats, ground to a flour (choose gf if needed)
- 1⁄4 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)
- 1⁄4 teaspoon baking powder
- 1⁄2 teaspoon pumpkin pie spice or 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon almond extract
- 1 banana, melted in the microwave and mashed
- 1 tablespoon coconut oil
- 2 tablespoons water (or more if needed)
Directions
- First make your crust by combining oats, oat flour and ground almonds in a bowl.
- 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.
- 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.
- Now spread the jam evenly over the crust.
- 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.
- Spread the topping over the jam carefully.
- Bake in the preheated oven at 180°C/350° F for 25 minutes or until lightly browned.
- Allow to cool in the pan for 10 minutes, then remove carefully and cool completely on a wire rack.
- Enjoy!
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