This berry tart is so good you’ll forget it’s healthy. And, it requires minimal baking. It can be made in under half an hour (plus time to refrigerate), making it perfect for the busy holiday season.
1 cup rolled oats
½ cup almonds
1 cup spelt or kamut flour
1 teaspoon cinnamon
pinch of Celtic sea salt (this is a better option than iodized or traditional sea salt since it contains dozens of minerals, not just sodium)
1/3 cup olive oil
2 Tbsps. maple syrup
In a food processor, grind oats, almonds, salt and cinnamon. Mix with the flour. Finally, add the oil and maple syrup and mix to form a soft dough. Press into an oiled and floured 10-inch pie plate and flute the edges if desired. Bake at 350 degrees F for 25 minutes or until golden-coloured. Allow to cool while preparing filling.
4 cups fresh or frozen mixed berries of your choice
¼ cup agar flakes (a form of tasteless seaweed that is packed with nutrients and serves as a thickener, available in most health food stores)
2 cups of unsweetened raspberry, strawberry, mixed berry or apple juice
1/3 cup arrowroot
¼ cup maple syrup
Mix agar flakes and juice together in a pot and bring to a rolling boil, uncovered for 2-3 minutes after it starts boiling. In a small bowl, whisk together the arrowroot and maple syrup. Add to the juice mixture and whisk constantly, until thickened. Mix berries into the mixture and pour immediately into the pie crust. Refrigerate for 1-2 hours or until set.