Healthier Cherry Bakewell Tart (Vegan)

Recipe by Lalaloula
READY IN: 40mins
UNITS: US

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 1/2 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

  • 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!