So I didn’t provide you with all very a lot time to vote on my tales however looks as if mos…

So I didn’t provide you with all very a lot time to vote on my tales however looks as if most of you voted for blueberry tart (this was the one which my husband ate in a single sitting minus the one piece I ate 🤦🏽‍♀️) I’ll simply pop the recipe right here and depart it at that as a result of I’m learning for my uni examination proper now. I really feel like I’ve left it a little bit too late and am feeling a bit overwhelmed! Comfortable Thursday guys and don’t neglect to enter the giveaway from yesterday 🦋
BASE:
1 cup fast oats (or quinoa flakes for fully gluten-free)
Three cups blanched almond meal
Four TBSP grapeseed oil or different impartial oil
Four TBSP maple syrup
FILLING:
1 300g packet natural silken tofu
⅓ cup vegan butter (I used thevegandairy cultured butter)
¼ cup maple syrup
Juice 1 lemon
2 tsp vanilla extract
2 TBSP arrowroot powder
blueberries
Technique
For the bottom: Combine all components collectively right into a bowl till sticky. Press down evenly on to the edges and base of the tart tin and bake within the oven for 10-12 minutes or till the perimeters go golden. Put aside.
For the filling: combine all of the filling components in a meals processor or blender till clean. Pour over crust, clean out and place within the fridge to set for 3-Four hours. High with numerous blueberries and a little bit lemon zest if desired. Get pleasure from.