Berry Crumb Tarts

One of my favorite things in the world are overheard compliments. I was at the doctor this week for a routine check up and I over heard the nurses that were in the back reviewing my file. The nurse stated that she wished she had my medical history because my only surgery had been my wisdom teeth, my only prescription was birth control (sorry mom) and I had no existing medical conditions.

Yes I am only 24 and most people are relatively healthy at age 24 but I do pride myself on taking care of myself. I feel that eating right, working out, sleeping enough, and enjoying life are big parts of your overall health.

I also feel that you can take care of yourself & still have dessert :)

Berry Crumb Tarts

1/2 cup raw cashews

1/2 cup pecans

1/2 cup pistachios (or any combination of nuts that equals 1.5 cups) 

1/2 cup brown rice flour (or whole wheat)

1/3 cup oats (gluten free or regular)

3 tablespoons maple syrup (or other liquid sweetener)

2 tablespoons coconut oil (or canola)

Berry Filling

2 tablespoons apple juice

1/2 tablespoon maple syrup

1/2 cup blueberries

1 cup strawberries, chopped

1 tablespoon arrowroot powder

1/4 teaspoon agar powder (or flakes)

Combine nuts and oats in a food processor and process until a crumb has formed. Add flour, sweetener, and oil and process until dough has moistened and begins to hold together. 

Fill 6 muffin tins with crumb mixture. Make sure to press crumb mixture up the sides of the muffin tins to create a cup. Leave a few tablespoons of the mixture for topping. 

Bake at 350 for about 15 minutes or until crusts begin to brown and become fragrant. 

While crusts are cooling prepare filling. 

In a pan just large enough to hold the fruit, bring apple juice to a slight simmer. Whisk in maple syrup until incorporated and then add the arrowroot and agar and stir until mixture begins to thicken. 

Add blueberries and strawberries to the thickened mixture. Continue to cook until berries begin to break down, about 3 minutes. 

Allow berry mixture to cool slightly and then fill the crusts with the mixture. 

Top the berry mixture with the remaining crumb mixture. 

Bake at 350 degrees until the crumb topping begins to brown and the fruit has been warmed, about 15 minutes. 

Allow to cool for at least 10 minutes (this will help the crumbles not crumble).

Enjoy. 

I love desserts that come in a single serve size "cup" instead of a "cut your own serving size" bar. I seem to be able to be satisfied with less. Geoff not so much, he ate two. For dinner I made him grilled polenta and mushroom ragout out of Terry Walters Clean Food cookbook. I absolutely love this cookbook. The recipes are vegan but nothing about the book is in your face vegan. I don't think the word vegan is actually mentioned and there are recipes for sauces and such that say to pair with vegetables, chicken or fish. But back to Geoff & dinner, I find that when I cook him a vegan (but still filling) dish that is followed by dessert, I hardly get any sort of complaint. Its amazing what a berry crumb tart is capable of...

We had our housewarming party last night (it was SO MUCH FUN!) but now it is time to clean up our house and get life back together for yet another work week. 

.live creatively well.

-nicole