Meatless Monday: Blueberry Tart

IMG_7531Another successful dish was whipped up from the fresh fruit we picked at Sweet Berry Farms! This past weekend I made the ever so delicious peach salsa from the peaches we snagged from the farm. Last night I indulged & made a blueberry tart from the fresh berries we picked, yummy!

I decided to pair these juicy berries with a gluten-free crust made from scratch, however any crust would work for this dish. If you wish to use my recipe for the crust, then click the continue reading button further down.

On to the recipe for the filling…

  1. In a medium saucepan bring 1/4C water & 1.5C fresh blueberries to a boil – reduce heat & stir til berries begin to breakdown (~3-4minutes)
  2. Mix 2T cornstarch & 2T water in a side bowl – add to saucepan & stir
  3. Add in 2/3C sugar, 3T fresh lemon juice, 2t lemon zest & 1/4t salt – bring to boil, reduce heat & let simmer for 1minute while stirring
  4. Remove from heat & stir in 3.5C fresh blueberries
  5. Immediately pour warm mixture over cooled crust (recipe for my gluten-free version below) & smooth with spatula
  6. Scatter 1C fresh blueberries on top & press down to help them adhere

Refrigerate & when ready to serve make sure to garnish the top with some fresh lemon zest! As well, I paired this juicy blueberry tart with a large scoop of soy vanilla ice cream!

The dish was a tad messy to serve (scooped it up with a spoon), but I swear it was worth every bite!

Nutritional Info Per Serving (8 slices): 315 calories – 18 grams of fat – 37 carbs – 7.5 grams of protein

Continue reading for the ingredient list & gluten free pie crust recipe… Continue reading

Raw Blueberry Cheesecake

IMG_6492

HAPPY JULY 4TH!!! I started this holiday off right by prepping early morning…and bam (like a firework), this cake is crowd worthy! Can’t wait to slice this up & serve it tonight!

Before getting started on this tasty patriotic dish, we need to do a lil’ prep work

  • Grab a small bowl, add in 2C of raw cashews & cover with water – soak for 4 to 6hrs (no more then 6hrs)
  • Peel 3 bananas & cut each one in thirds – set the cut bananas on plate & stick in freezer
  • Wash 1pint of fresh blueberries, put back in container & stick in freezer

Once the cashews are soaked & the fruit is frozen you can continue on to the goodness…

For the base layer of the cake:

  1. Put 1.5C raw almonds into a food processor & blend until they are nicely crushed
  2. Once almonds are crushed add 2.5C pitted dates to the food processor & blend until sticky mix forms
  3. Remove sticky mix from food processor and press into cake tin firmly with your fingers, forming the base layer of the cake
  4. Let set in freezer for 1hr

For the middle layer of the cake:

  1. Add the following into your blender: 2C soaked cashews, 2 frozen overripe bananas, 1/2C maple syrup, 1/3C fresh apple juice & 1t cinnamon – blend until smooth & creamy
  2. Take the base layer out of the freezer & pour 3/4 of this mix over the crust (leave remaining 1/4 mix in blender)
  3. Smooth out middle layer & stick back in the freezer for 2ominutes

For the top layer of the cake:

  1. After the middle layer has set for 20minutes add the following to the left over middle layer mix in the blender: 1C frozen blueberries, 1C chopped strawberries, 1 frozen banana, 4 pitted dates, 1T maple syrup & 1t cinnamon – blend til smooth & pour over middle layer
  2. Smooth out top layer, stick back in freezer & let set for at least 2hrs

Make sure to let this cake sit out for a few minutes before serving & don’t forget to top with frozen blueberries before cutting into it! I’m drooling with excitement to slice into this later tonight!!

Nutritional Info Per Serving (Serves 10): 350 calories – 13 grams of fat – 56 carbs – 7 grams of protein

Continue reading for ingredient list & original recipe…

Continue reading

%d bloggers like this: