Bakerita · by Rachel Conners★ 4.8 (13)
Blueberry Crisp Tart with Oat Crust (Gluten Free, Vegan)
NUTRITION · PER SERVING55M COOK
CAL 9%·PRO 8%
CARBS 18G39% OF CAL
2G FIBER0G ADDED0G INTRINSIC6G OTHER10G TOTAL SUGAR
FAT 12G59% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free vegan tart with a crispy oat crust and blueberry filling that comes together in under an hour. It's sweet and satisfying, perfect for using up fresh or frozen blueberries.
dessertbaked good🔥 ovendairy freegluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- For the filling1 pint (300 grams or about 2 cups fresh blueberries)
- 1 tablespoon maple syrup (or honey)
- 2 teaspoons tapioca starch
- For the crust1 cup (96 grams almond flour)
- ¾ cup 67 grams old-fashioned oats
- ¼ cup maple syrup (or honey)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 5 tablespoons coconut oil (solid)
- 2 tablespoons chopped pecans
At a glance
PER SERVING · TIME 55M
CAL 9%·PRO 8%
CARBS 18G39% OF CAL
2G FIBER0G ADDED0G INTRINSIC6G OTHER10G TOTAL SUGAR
FAT 12G59% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 118mg
- Total sugar
- 10g
- Added sugar
- ≥6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 138mg
- Calcium
- 40mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 118MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.