Wild Berry Tart

Name: Wild Berry Tart
Ingredients: 100 g (3 ½ oz/1 cup) rolled oats (gluten-free if intolerant); 50 g (2 oz/ ½ cup) almond flour; 2 tbsp cornflour (cornstarch) or potato flour; a pinch of sea salt; ½ tsp vanilla extract or ground vanilla; 40 g (1 ½ oz/3 tbsp) cold-pressed coconut oil or softened butter (if not vegan); 2 tbsp maple syrup or clear honey (preferably unheated); 450 g (1 lb/2 ½ cups) fresh berries (we use blueberries, raspberries, gooseberries and red currants); 1–2 tbsp maple syrup or clear honey (preferably unheated); finely grated zest and juice of ½ lemon (1 tbsp lemon juice); 2 tbsp mint leaves, finely chopped

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Wild Berry Tart. A wonderful recipe shared by the authors of Green Kitchen Travels.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.beautyandwellbeing.com.

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Ingredients

100 g (3 ½ oz/1 cup) rolled oats (gluten-free if intolerant)
50 g (2 oz/ ½ cup) almond flour
2 tbsp cornflour (cornstarch) or potato flour
a pinch of sea salt
½ tsp vanilla extract or ground vanilla
40 g (1 ½ oz/3 tbsp) cold-pressed coconut oil or softened butter (if not vegan)
2 tbsp maple syrup or clear honey (preferably unheated)
450 g (1 lb/2 ½ cups) fresh berries (we use blueberries, raspberries, gooseberries and red currants)
1–2 tbsp maple syrup or clear honey (preferably unheated)
finely grated zest and juice of ½ lemon (1 tbsp lemon juice)
2 tbsp mint leaves, finely chopped