Delicious remake of a boxed mix recipe – this tart is nourishing and low on sweetener but high on taste and indulgence!
- 1 1/3 c. rolled oats
- 1 c. crispy almonds (measured before chopping; 3/4 c. after food processing)
- 1/2 c. GF flour blend OR 1/4 c. coconut flour (use the code STEWARDSHIP for 10% off at that site!) (also on Amazon)
- 1/3 c. sucanat
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/3 c. palm shortening
- 6 Tbs. melted butter
- 1/2 tsp. almond extract
- 1 egg
- 1 c. yogurt cheese
- 2 Tbs. maple syrup
- 1/4–1/2 tsp. almond extract
- FRUIT TOPPING
- 1 c. berries (fresh or frozen; frozen blueberries pictured)
- 1–2 Tbs. honey (if needed)
- 1–2 Tbs. arrowroot starch
- To make the crust:
- Chop the by pulsing about 15 times in a food processor plus 2-3 seconds of processing.
- Spread the oats and chopped nuts out on 2 separate cookie sheets (use one of them for the finished recipe).
- Toast in a preheated 350F oven until lightly browned, about 6 minutes for the nuts and 15-17 minutes for the oats. Stir halfway through for each.
- Meanwhile, melt the butter in a small pot.
- Put the oats and nuts back in the food processor and process until they are a fine meal.
- Add all the dry ingredients (flour, sucanat, baking powder and salt) and pulse to combine.
- Process in the palm shortening until the mixture looks like thick crumbs.
- Add the melted butter and almond extract. Process until combined.
- Add the eggs and pulse to combine.
- Butter a small cookie sheet with sides. Press the crust mixture in a thin layer on the sheet.
- Bake at 350F for 13-15 minutes until the edges are browning and crispy.
- Allow to cool before frosting.
- To make the frosting:
- Whip the yogurt cheese, syrup and extract with a fork or whisk until combined and creamy.
- Taste and add more sweetener or extract as you wish.
- To make the fruit topping:
- In the same pot as you melted the butter, cook fruit, honey and starch over medium-low heat until bubbly. Stir often! Give it a little time to cool, and it will thicken quite a bit as it does. Give it some time before adding more starch if you initially think that might be necessary.
- Build the dessert:
- Spread the frosting over the cooled crust.
- Spread the fruit topping over everything.
- Garnish with optional coconut shreds or slivered almonds just for looks.
- Slice into small bars to serve. They are strong enough to pick up (although being gluten-free, they’re a bit crumbly) and also can be eaten with a fork.
- Store in the refrigerator (or on the counter if serving the same day). Best if eaten within about 2 days, although the ingredients last much longer than that.