Description
A delightful dessert combining the nutty flavor of almond flour with fresh berries, perfect for those seeking gluten-free options.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut oil or butter, melted
- 1/4 cup honey or maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups mixed berries (e.g., blueberries, raspberries, strawberries)
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch or arrowroot powder (optional for thickening)
Instructions
- Preheat the oven to 350°F (175°C). Grease a tart pan with coconut oil or butter.
- In a bowl, mix together almond flour, melted coconut oil, honey, egg, vanilla extract, and salt until combined.
- Press the mixture evenly into the tart pan. In another bowl, combine mixed berries with lemon juice and cornstarch (if using). Pour the berry mixture into the crust.
- Bake for 30-35 minutes, until the crust is golden and the berries are bubbling. Cool before serving.
Notes
Serve at room temperature or chilled. Top with whipped cream or ice cream for extra indulgence. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg