Gluten, egg, soy, corn, and dairy free almond blueberry tart

It’s not “free” because you don’t have to pay for it! It’s free of all the top allergens (but you wouldn’t ever know it! No wheat, dairy, eggs, soy, or corn. Nothing. It may look fancy, but this comes together quickly and with pretty simple ingredients (there’s a little fancy booze in the recipe, but you could leave that out).

If you’ve got friends with food allergies or intolerance, and want to have them over for dinner but are wringing your hands with worry over what to serve – make this!

Totally Free Almond and Blueberry Tart

Ingredients:

2 cups almonds
1 tablespoon flax seeds
1/4 teaspoon salt
3 tablespoons maple syrup
1 teaspoon vanilla extract
1-2 tablespoons oil (like almond oil, coconut oil, hazelnut oil)
1 1/2- 2 cups blueberries (frozen are fine)
1 teaspoon lemon juice
1 tablespoon sugar
1 teaspoon arrowroot powder
2 tablespoons creme de cassis (blackcurrant liqueur)

Preparation:

1. Add the almonds, flax, and salt to a food processor and pulse until you have a medium fine almond meal – it should be like coarse sand, and somewhat dough-like. Drizzle in the maple syrup, vanilla, and almond oil. Do not processes too long, or you will end up with almond butter (delicious, but doesn’t work in this recipe)

2. Press the almond meal dough into a tart pan with a removable bottom and prick the bottom with a fork. Bake for 20-30 minutes at 350 degrees until golden and firm.

3. In a bowl, toss together the blueberries, lemon juice, sugar, arrowroot powder, and creme de cassis, if using. Spoon into the firm crust and bake another 30 minutes until the some of the berries have burst. Let cool before serving.