Vegan Blueberry Crisp Tart

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: For the base:

270g oat flour - use gluten-free oats if allergic/intolerant to gluten

110g dairy-free spread

4 tbsp maple syrup

¼ tsp salt

subheading: For the blueberry filling:

450g blueberries - fresh or frozen

1 tbsp cornflour

1 tsp lemon juice

2 tbsp brown or coconut sugar

subheading: For the crisp topping:

25g dairy-free spread

25g rolled oats - use gluten-free oats if allergic/intolerant to gluten

1 tbsp brown or coconut sugar

1 tbsp chopped nuts, or another tbsp of oats

pinch of salt

Directions at nadiashealthykitchen.com

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