Blackberry And Lavender Tart. Recipe

Name: Blackberry And Lavender Tart.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Base; 1 cup dehydrated oat flour (oat groats soaked then dehydrated and milled); 1 cup almond flour (dehydrated almond pulp); 1/3 cup Almonds; 1/3 cup maple syrup; 1 teaspoon vanilla essence; 1 tablespoon bee pollen (optional); 2 tablespoons melted coconut butter; Blackberry and Lavender Deep Blue Topping; 3 cups Blackberries (blended in high speed blender and strained through nut bag to remove seeds); 1 tablespoon lavender flours (culinary); 1/2 cup hot water (to brew lavender flours); 1/2 cup cashew nuts; 1/4 cup coconut oil melted; 1 pinch salt; 1 teaspoon vegeset; 1/4 cup agave nectar; 1 teaspoon vanilla essence

Servings: persons

Base
1 cup dehydrated oat flour (oat groats soaked then dehydrated and milled)
1 cup almond flour (dehydrated almond pulp)
1/3 cup Almonds
1/3 cup maple syrup
1 teaspoon vanilla essence
1 tablespoon bee pollen (optional)
2 tablespoons melted coconut butter
Blackberry and Lavender Deep Blue Topping
3 cups Blackberries (blended in high speed blender and strained through nut bag to remove seeds)
1 tablespoon lavender flours (culinary)
1/2 cup hot water (to brew lavender flours)
1/2 cup cashew nuts
1/4 cup coconut oil melted
1 pinch salt
1 teaspoon vegeset
1/4 cup agave nectar
1 teaspoon vanilla essence

1
["First line a 12"" cake tin, or a cake flan tin with non PVC cling film. Then in a food processor blend all the dry ingredients. Ideally the almonds should be soaked over night and then dehydrated before blending to remove the enzyme inhibitors, however you can use regular almonds if your in a rush. Slowly add the melted coconut oil and the agave nectar and remaining ingredients. Spread the mix into your tin evenly an press down firmly. Transfer to the freezer to set while you start on your topping.", "To make the topping, brew some lavender flours into the cup of water and allow to steep for 5 minutes. Strain the liquid from the lavender flowers into the highspeed blender and allow to cool until your little finger feels comfortable, ideally at a temperature that you would feed a weaning baby food (either a blendec or a vitamix ideally). Add the vegeset powder, the strained and blended blackberries, ingredients and blend well, then add the cashew nuts and blend until completely creamy. Take out the base and pour into the flan casing then set in the freezer or fridge for at least 2 hours. This is a fridge cake so must be kept in the fridge and removed 15 minutes before serving. Decorate with berries, edible flowers, and whatever you like."]

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Base, 1 cup dehydrated oat flour (oat groats soaked then dehydrated and milled), 1 cup almond flour (dehydrated almond pulp), 1/3 cup Almonds, and more.

Yes, Blackberry And Lavender Tart. falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry And Lavender Tart.

How did you like this recipe?

Frequently Asked Questions