This is a raw seasonal foraged tart, if you are vegan just omit the bee pollen in the base. We have had an abundance of blackberries and fruit yield this year due to the weather so I decided to make the most of it and make this tart. —kirsty wright
dehydrated oat flour (oat groats soaked then dehydrated and milled)
almond flour (dehydrated almond pulp)
bee pollen (optional)
melted coconut butter
Blackberry and Lavender Deep Blue Topping
Blackberries (blended in high speed blender and strained through nut bag to remove seeds)
lavender flours (culinary)
hot water (to brew lavender flours)
coconut oil melted
In This Recipe
First line a 12" cake tin, or a cake flan tin with non PVC cling film. Then in a food processor blend all the dry ingredients. Ideally the almonds should be soaked over night and then dehydrated before blending to remove the enzyme inhibitors, however you can use regular almonds if your in a rush. Slowly add the melted coconut oil and the agave nectar and remaining ingredients. Spread the mix into your tin evenly an press down firmly. Transfer to the freezer to set while you start on your topping.
To make the topping, brew some lavender flours into the cup of water and allow to steep for 5 minutes. Strain the liquid from the lavender flowers into the highspeed blender and allow to cool until your little finger feels comfortable, ideally at a temperature that you would feed a weaning baby food (either a blendec or a vitamix ideally). Add the vegeset powder, the strained and blended blackberries, ingredients and blend well, then add the cashew nuts and blend until completely creamy. Take out the base and pour into the flan casing then set in the freezer or fridge for at least 2 hours. This is a fridge cake so must be kept in the fridge and removed 15 minutes before serving. Decorate with berries, edible flowers, and whatever you like.