Rustic Blueberry Tart with an Oat Crust (Clean)

When I say that it’s blueberry season, I mean hell yeah it’s blueberry season!

DSC_0621.

Throughout the entire year, during my hundreds of unnecessary visits to the grocery store, I always stop to check the prices of a) avocados, and b) berries. In the past week, blueberries have been on sale – the best kind of sale there is when it comes to fruit, and is usually nonexistent – buy one get one free! Guess who stocked up?

Being a berry-lover, I couldn’t resist the temptation, and ended up buying tons of blueberries. Being a baker, I couldn’t resist the temptation of turning at least half of them into baked goods and desserts.

DSC_0624.

IMG_6437.

The filling of this blueberry tart is pretty standard. A solid amount of blueberries with starch and sweetener. The crust is something special. It’s a healthy crust, without any refined white flour or butter. Thus, it’s also gluten-free and vegan.

DSC_0636.

While a regular slice of blueberry tart could get you feeling full and slightly guilty, and two slices would most certainly make you a little uneasy and guilty, that’s not the case with this one. The crust is light and crumbly, while still able to hold it’s pretty tart shape.

DSC_0626.

DSC_0633.

DSC_0634.

Rustic Blueberry Tart

Adapted from Bakerita

Makes one 8-inch tart

Ingredients

Blueberry filling

  • 2 cups fresh blueberries
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons tapioca or corn starch

Crust

  • 1 cup almond flour
  • 3/4 cup old fashioned oats
  • 1/4 cup honey or maple syrup
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons coconut oil, solid
  • 2 tablespoons chopped pecans

Method

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a medium bowl, toss the blueberries, honey/maple syrup, and starch together until the blueberries are evenly coated in the mixture
  3. In a separate medium bowl, mix together the almond flour, oats, honey/maple syrup, baking powder, and salt until combined. Add the coconut oil and crumble it in with your hands or a fork until there no large clumps remain, and the mixture holds together when pressed
  4. Remove a heaping 1/2 cup of the crust dough for the topping and set aside. Press the rest of the dough in a loose bottom 8 or 9 inch tart pan
  5. Add the blueberry mixture onto the crust, leaving any extra liquid from the blueberries in the bowl
  6. Add the chopped pecans to the remaining crumble dough that you set aside earlier, and sprinkle on top of the blueberry mixture
  7. Bake for 40-45 minutes, until the blueberries are bubbling and the crust is starting to brown
  8. Let cool completely before serving
Advertisements

Easy Cinnamon Banana Nut Granola (Clean)

I haven’t posted anything in the last week. I know. I’ve been in Singapore. I had an insanely awesome time there. We had three upgrades. We got a seat upgrade in the plane, an upgrade at Four Seasons, and most importantly, we got randomly upgraded from some 700SGD hotel room at Marina Bay Sands to a freaking 6000SGD suite that David Beckham stayed in. The suite has a gym, massage room, karaoke room, an insane view, and even a grand piano?!?! It was insane.

DSC_0041.DSC_0026.

Anyways, I’m home now, and it’s back to baking.

DSC_0032.

As you might already know, granola is very important to me. It’s always a pantry essential to have at home. I’ve stopped buying granola ever since I discovered how incredibly easy it is to make homemade granola. You throw in a bunch of ingredients into two bowls that you don’t really have to measure too precisely, add the wet stuff to the dry, mix, and then you spread the whole lot on a baking sheet and bake it. It’s too simple, really.

DSC_0028.

DSC_0040.

Another good thing about granola is that it lasts forever – even the homemade stuff. It’s perfect to store at home for an easy, healthy snack paired with fresh fruit, or for when you come home from vacation and your fridge is empty but for a couple of apples.

DSC_0035.

DSC_0037.

DSC_0045.

Easy Cinnamon Banana Nut Granola

Ingredients

  • 2 cups old fashioned oats
  • 1 cup walnuts or pecans, chopped
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup raw honey or agave syrup
  • 1 small banana, mashed
  • 1 tsp vanilla extract

Method

  1. Preheat oven to 170 degrees Celsius or 340 degrees Fahrenheit
  2. In a large mixing bowl, mix together the oats, walnuts/pecans, cinnamon, nutmeg, and salt
  3. In a medium mixing bowl, mix the melted coconut oil, honey, mashed banana, and vanilla extract
  4. Add the banana mixture into the oat mixture and mix until fully combined
  5. Spread the mixture evenly on a lined baking sheet and bake for 20-25 minutes, until browned (and until your kitchen smells like cinnamon). Remove from oven and allow to cool fully before breaking into chunks. Store in an airtight container.

Sugar-Free Blueberry Pecan Oatmeal Muffins (Clean)

I feel like these muffins are going to become a staple in my house. They’re just so snackable and yummy.

DSC_0685.DSC_0669.

You won’t understand how addicting they are until you make them. I was so surprised at how sweet and flavorful they tasted. There’s hardly any added sugar. No refined sugar, no coconut sugar, no agave syrup, no honey, no maple syrup, nada. There is a tablespoon of powdered stevia, but still.

DSC_0671.

They’re really flavorful too. There’s plenty of plump blueberries in each muffin, which pairs beautifully with oats and buttery pecans. JUST TRUST ME ON THIS ONE.

DSC_0672.DSC_0673.

Before I give you guys the recipe (technically you already have it, if you just scroll down, but shh), I just wanted to talk about something I saw on Youtube the other day.

Generally, I don’t talk about anything except for food in my posts, but I felt like this is important and something that we all have to keep in mind. I watched Why Our Hearts Ache by Carrie Hope Fletcher yesterday, and I just can’t stop thinking about it. Carrie explained that the amount of heartache you feel reflects how much you cared about whatever it is that caused the heartache. (You guys should still go watch the video, because it sounds so much nicer and makes more sense coming from her…I think. Plus, she’s perfect and kind and inspiring and gorgeous and wonderful and I love her.)

Sometimes you put a lot of work into something, and when it doesn’t come out right, whether its a relationship or a project or something, you won’t really care too much. Other times, you’ll feel like your world has collapsed and it’ll take you days or months or even years to get over. Those are the times where you realize how much you truly cared about whatever it is that you did.

It makes perfect sense, and I couldn’t agree more. I’m slightly surprised that I hadn’t come to the same conclusion, but it just makes so much sense.

And on a more personal note, the video made me realize what I really care about, and I found that to be fascinating. For example, some days, I’ll be in the kitchen and I’ll put all my effort into creating amazing food. When they don’t turn out right, I do get really really upset. I’ve gotten used to kitchen experiments not working out, but when I spend hours baking with tons of effort, and not ending up with a good product, I’ll essentially feel heartache. Not in the lovey-dovey way, but I will truly feel disappointed.

Then again, there is that lovey-dovey stuff.

Take this example.

A guy liked you two years ago, and you treated him badly without thinking twice, but then, he was all you wanted, and it was too late. You spend the next two years missing him and wishing that you were closer, though you get all anxious and nervous and jittery around him and when he’s around you can’t focus on anything and you practically forget how to speak and be yourself. You want the best for him, and you’d do anything to make him happy. He’s the only one who can make you smile just by saying your name in that special way, or just by giving you that look. Sometimes you’ll talk for hours and you’ll never want to stop. Then, in the middle of math class, your friend tells you that he’s moving at the end of the year, and you nearly break down crying in the middle of class. The rest of your high school life seems to crash and you can’t bear with the thought of him leaving. You wish that he told you earlier, and that he’d told you himself. On the bus ride home, you cry, and on your walk home, you cry. At night, you can’t fall asleep because you’re so filled with grief, so you click open your phone and you say, “hi”. He says, “hii. I’m sorry for not telling you >.<” and endless waves of tears stream down your cheeks as you type back, “It’s okay”, even though its not. And then you tuck your phone away and curl up under the covers and you cry and you cry and you cry your f***ing eyes out.

And that’s when you know how much you cared.

DSC_0676.

Oh. I didn’t expect for all of that to end up being typed up. What the hell, though. Maybe it’ll help you guys get through difficulties in life and maybe you can relate. When things go bad and you feel like everything is breaking down, at least you’ll know how much you cared and to know how much you could possibly care for something or someone.

DSC_0677. DSC_0679. DSC_0680.

BACK TO THE MUFFINS.

DSC_0690.

They’re delicious. Full stop.

DSC_0699.

Blueberry Pecan Oatmeal Muffins

Adapted from Sugar Free Mom

Makes 14-15 muffins

Ingredients:

  • 1 cup old-fashioned oats
  • 1 cup buckwheat flour
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp powdered stevia
  • 2 eggs
  • 1 cup unsweetened applesauce
  • 1/4 cup coconut oil, melted
  • 3/4 cup milk of choice
  • 1 tsp pure vanilla extract
  • 1 cup blueberries, frozen or fresh (I used fresh)
  • 1/2 cup pecans, chopped roughly

Method:

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a medium mixing bowl, stir together the oats, buckwheat flour, ground cinnamon, sea salt, baking powder, baking soda, and powdered stevia
  3. Stir in the eggs, applesauce, coconut oil, milk, and vanilla extract until just combined
  4. Fold in the blueberries and pecans
  5. Pour the batter into a lined cupcake/muffin tin, filling them about 2/3 to 3/4 of the way, and bake for 25-30 minutes, until a toothpick inserted into a muffin comes out clean
  6. Serve!