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Blueberry Crisp Tart with Oat Crust (Gluten Free, Vegan)

Rachel Conners
  • 55 minutes
  • Serves 10

INGREDIENTS

1 pint

or about 2 cups) fresh blueberries

1 tbsp

maple syrup or honey

2 tsp

tapioca starch

1 cup

almond flour

3/4 cup

old-fashioned oats

1/4 cup

maple syrup or honey

1 tsp

baking powder

1/2 tsp

salt

5 tbsp

coconut oil (solid)

2 tbsp

chopped pecans