Good Morning My Fruits and Veggie Foodies!
I hope you all had a great weekend! Mr. Bird and I spent a lot of time outside, relaxing on the lanai.
We’re getting ready to take another road trip my friends! Today was the day to prepare!
I popped out of bed this morning ready to hit the kitchen and create something fun for Fruits and Veggies Monday! Thanks to @plantstoplanks and @lenasveganliving we have this great weekly get together. This week fellow foodie @lizelle will be our guest judge and based upon her wisdom and creative genius I know she’ll do a wonderful job! I want to give a big thanks to all three, without them we wouldn’t be celebrating how fabulous fruits and veggies are in our daily lives.
Mr. B and I were sad to see our family leave this weekend so I think I’ll make a little Monday surprise for him. I know he loves Blueberries so I’ll showcase these little gems today. We all know they’re packed with anti-oxidants, something which will help regenerate two tired birds!
Crispy Blueberry Pecan Tart
All I needed
- Gluten Free Oats (3/4 cup)
- Almond Flour (1 cup)
- Maple Syrup (4 tbsp.)
- Baking Powder (1 tsp)
- Sea Salt (dash)
- Coconut Oil (5 tbsp.)
- Pecans (2 tbsp.)
- Fresh Blueberries (3/4 cup)
- Tapioca Starch (2 tsp)
We begin with…
Blueberries. You know blueberries are very low in calories and one of the most nutrient dense berries! They're high in vitamin C, K and fiber! Studies have shown blueberries lower bad cholesterol, may reduce heart disease and the incidence of cancer Not to mention, they taste so good! Be sure to wash them well! I mixed the fresh Blueberries with 1 tbsp. of Maple syrup and the Tapioca Starch in a small bowl. Set aside for a sec!
You’ll love this…
crispy crust we’re making. Mix the Oats, Flour, Maple syrup, Baking Powder, Sea Salt and Coconut Oil together in another bowl.
½ cup of the oatmeal mixture and press the balance into your favorite tart or baking dish. Spoon the blueberry mixture into the crust.
to chop the pecans! This is my favorite addition, this topping is amazing with blueberries. You’ll love it! Add the pecans to your reserved mixture and crumble on top of the blueberries. I promise you’ll be tempted to eat this now…but hold on!
oven at 350 for 40 minutes. I covered the tart after 20 minutes; I didn’t want the topping to burn. Remove and let it cool…as long as you can! Golden brown and bubbly!
Voila! Happy Fruits and Veggies Monday my friends
Grab a cup of tea or a glass of milk….and enjoy!
Stay tuned my friends; the Birds will be back on the road! Who knows what we’ll see!
Thanks for stopping in!
And as always, blessings to you all!