Vegan Raspberry Bakewell Tart (gluten free)

La de da! Well have I got a delicious recipe for you! A nutty base, the most gorgeous gooey almondie filing, fresh tart raspberries and a layer of raspberry jam. Oh my goodness it’s good.

For the Tart base;
2 tbsp ground flaxseed
4 tbsp filtered water
1/2 cups ground almonds – or whole almonds ground in a mini chopper/blender or grinder
1 cup gluten free oat flour – or flour of choice; wholemeal, buckwheat, white
1/2 cup buckwheat flour
1/2 tsp sea salt
1 tsp coconut sugar
1 1/2 tbsp neutral oil – I used rapeseed
3 tbsp almond milk
For the filling; 
2 flax eggs – 2 tbsp ground flax – 6 tbsp water (mix in a bowl and leave for  few minutes)
3/4 cup coconut sugar
1/2 cup dairy free butter
2 tsp almond extract extract
2 cups ground almonds
2 tbsp buckwheat flour
1/2 tsp baking powder
zest 1/2 lemon
To make the tart; 
1 – 2 tbsp raspberry jam of choice
1 cup raspberries
Handful flaked almonds

To make the filling;
Make up the flaxeggs and allow to stand for a few minutes
Cream together the butter, sugar and almond essense. Stir in the flax eggs
In a large bowl mix ground almonds, buckwheat and baking powder. Transfer the butter mix to the dry ingredients. Mix together to combine thoroughly. Mix in the lemon zest.

next instruction :

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