July 14, 2011
Fresh Berry Tart with a Raw Nutty Oat Crust
Fantastic, fantastic good wholesome whole foods fantastic! This qualifies for a dessert, snack or even lunch. A treat that you must serve more then once in a summer.
Adapted from: The Whole Life Nutrition Cookbook
1 cup raw pecans
1 cup rolled oats (if you are gluten sensitive then use gluten-free oats)
1 cup medjool dates, pitted
1/4 cup butter
1/2 teaspoon cinnamon (optional)
1/4 teaspoon cardamom
1 1/2 cup organic berry juice
2 tablespoons corn starch
2 tablespoons maple syrup
2 cups fresh organic berries, such as raspberries, blueberries, and strawberries
To make the crust, place the pecans and rolled oats in a food processor fitted with the "s" blade. Process until ground, then add the pittled medjool dates, butter and spices and process until well combined. Place into an 8x8 inch square baking dish and firmly press evenly into the bottom of the pan. Place into the refrigerator to chill while you are making the filling. To make the filling, place the berry juice, corn starch and maple syrup into a small saucepan. Place pan over medium heat. Bring mixture to a boil, stirring frequently. Turn heat down and cook until the mixture is thick and clear, stirring frequently. Remove pan from heat and let cool for about 5 minutes. Wash and dry berries and spread evenly over crust, then pour sauce mixture over the top of the berries. Chill for about 20 minutes before serving. Tart will keep covered in refrigerator for up to 3 days. Top with whip cream if you desire. Enjoy!