Wild blueberry tart

Ingre­di­ents for a 25mm dia­me­ter tart:

• 250 g Chick­pea flour
• 240ml coco­nut– or uns­weeten­ed Almond milk
• 240ml water
• 2 tsp alu­mi­num free bak­ing powder
• 120ml map­le syrup and a litt­le extra for serving 
• 1 tbsp fresh­ly squeezed lemon juice
• 2 tsp non-alco­ho­lic vanil­la extra­ct or 1 tsp vanil­la pow­der
• 1/2 tsp Car­da­mom powder
• 180g wild blueber­ries

Pre­heat the oven to 200°C.

Place chick­pea flour, coco­nut or almond milk, water, bak­ing pow­der, map­le syrup, lemon juice, vanil­la and car­da­mom in a blen­der and blend into a smooth pan­ca­ke batter. 

Pour the dough into a 25cm quiche or bak­ing tin and dis­tri­bu­te the wild blueber­ries even­ly over it. 

Bake in the oven for about 35 to 40 minu­tes, until the top is light­ly gol­den brown. Allow to cool for at least 20 minu­tes befo­re slicing. Drizz­le with a litt­le map­le syrup befo­re serving. 

Bon appe­tit!

Source: Heal your brain, The prac­ti­cal program

Pho­tos: Sabi­ne Menzel