blueberries

apricot blueberry crumble tart (vegan)

24th June 2020

I love this crumble tart, it’s so easy to pull together, no pre-chilling the dough, no rolling and whatever filling you choose, it tastes amazing. The original gluten-free recipe can be found here, however, I prefer this version using whole spelt. The crust is crispy and crunchy, with the perfect balance of sweetness.

THE NATURAL CALL FOR QUIETNESS

If we systematically and intentionally allow our mind to abide in stillness every day, morning and evening, then our mind will naturally become relaxed. Soon we will discover the presence of a kind of spontaneous JOY emerging.

The Sacred Tradition of Yoga by Dr Shankaranarayana Jois

apricot blueberry crumble tart

Recipe from Cannelle et Vanille.

Preparation 20 mins

Baking 50 mins

Serves 8 – 10

tools

14 x 4.75-inch or 9-inch tart pan with removable bottom

base ingredients

1 cup/120g whole spelt flour

1 cup/100g almond flour

½ cup/100g light brown sugar

1 tsp fine rock salt

10 Tbsp/140g virgin coconut oil, not melted

2 Tbsp ice water

⅓ cup/25g flaked or slivered almonds

filling ingredients

¾ cup/100g blueberry, fresh or frozen

6 medium apricots/340g – halved and seed removed

zest from 1 orange

1 Tbsp fresh orange juice

2 Tbsp/25g light brown sugar

1 – 2 Tbsp tapioca or corn starch

1 tsp pure vanilla extract

preparation

1.  Preheat the oven to 180C/375F. Grease your tart mold.

prepare the base

2.  In a bowl, toss together the spelt flour, almond flour, sugar and salt. Add the coconut oil (solid) and work it into the flour using your fingertips until you have a dough that resembles coarse sand. The dough should clump up but feel slightly dry. Add 2 Tbsp ice water and mix it with your hands, it will feel more like a crumble than a dough.

3.  Take approximately two-thirds of the dough (approx 320g) and press it into your tart mold, bring it up around the edge. Try not to make the middle too thick. Any leftovers can be returned to the bowl.

4.  Mix the flaked almonds into the remaining dough to make the crumble topping. Refrigerate both the tart crust and the crumble topping while preparing the filling.

prepare the filling

5.  In a large bowl, toss together the blueberries, halved apricots, orange juice and zest, sugar, tapioca starch, and vanilla. If the filling is very wet, add 1 more tablespoon of tapioca starch.

6.  Add the fruit filling to the tart mold and sprinkle with the crumble topping, paying particular attention to fill the spaces close to the rim and around the apricots, leaving some of the pieces of fruit showing.

7.  Bake until the crust is golden and filling is bubbly, 45 – 50 minutes. Allow the tart to cool slightly before slicing.

variation

  • Replace apricots and berries with seasonal fruits.
  • gluten-free option: replace the spelt flour with 1 cup/140g superfine brown rice flour

helpful tip

  • Place a tray under the tart when baking to prevent leakage.

easy vegan pancakes

3rd November 2014

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I woke to the sound of rain this morning and birdsong…..

 

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and the morning grew brighter and lighter from there…

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easy vegan pancakes

Serves 10 – 12 medium pancakes.

If you are using frozen blueberries and you don’t like the bleeding of the fruit, pour the batter into the skillet first and then top with berries. These pancakes can be made plain without the addition of blueberries or replaced with chopped banana, raspberries, steamed apple, or whatever fruit is in season.  

I like my pancakes sweet, but if you prefer less or no sweetener, just replace the maple syrup with more nut milk.  If the batter is too thick or you prefer thinner pancakes, simply thin it out with a little more almond milk.

ingredients 

¾ cup/100g whole-spelt flour

¾ cup/100g white spelt flour

2 tsp baking powder

¼ tsp fine rock salt

½ tsp cinnamon powder

1 cup/225g almond milk

1 heaped Tbsp coconut oil, melted

cup/100g maple syrup

1 tsp vanilla extract

1 cup/100g fresh/frozen blueberries

preparation 

1.  Place in a large bowl the flours, baking powder, salt and cinnamon.

2.  In a medium bowl, whisk together the almond milk, syrup, melted coconut oil and vanilla extract, then pour into the dry ingredients and whisk the batter until no lumps remain.

3.  Fold the blueberries into the batter.

4.  Preheat a large non-stick skillet over medium heat.  A drop of water should sizzle on the pan when it’s ready.  Lightly grease and scoop a spoonful (¼ cup) onto the skillet. The batter should spread by itself into a circle, otherwise, help it gently along with the back of a spoon. Cook until some bubbles appear and the edge looks deeper in colour and firmer.

5.  Flip and cook for another couple of minutes until golden.  Adjust the heat as needed.  Repeat for the other pancakes.  Lightly brush the skillet with oil before each pancake is cooked.

Stack and serve with coconut whipped cream, more fresh blueberries or simply with pure maple syrup.

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