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Very Veggie features a weekly recipe that showcases the best in vegetarian, sometimes vegan, dishes, with helpful cooking and ingredient tips and tricks.
Berries are loaded with antioxidants and fibre. When fresh during the summer months, they make this pie extra sweet and flavourful (but frozen blueberries also make an excellent dessert). Substitute sunflower seeds into the crust if you prefer a nut-free tart.
1 cup almonds
3/4 cup brown rice flour
2 tbsp maple crystals
1/4 tsp baking powder
Pinch of sea salt
3 tbsp melted coconut oil
1/4 cup maple syrup
2 tbsp agar flakes
1+3/4 cup apple juice
2 tbsp kuzu dissolved in 1/4 cup apple juice
2 tbsp maple syrup
2 cups blueberries, washed and drained
2 cups raspberries, rinsed and drained
Preheat oven to 350°F (175°C)
If there is a small amount of filling left, enjoy it as a pudding by blending in a food processor.