Simple recipe good enough for company! Can double as snack or breakfast as it's so low in added sugar.
Preheat oven to 350F.
Grease a 9" pie plate and add parchment paper to the bottom (cut out a circle). Layer the fruit on the bottom in a single layer (it can overflow a bit, that's fine).
In two separate bowls, combine the wet and dry ingredients, and then combine. Pour mixture over the fruit (it will be a little thick, so use a spoon or spatula to get it out of the bowl). Spread evenly on top.
Bake for about 25-30 minutes until brown on the edges and cooked through. Remove from oven and let cool a bit. Then, gently turn over onto a large plate, so the fruit is on top. Enjoy!
Additional Notes:
This luscious fruit tart can be made using any fruit, not just berries. We have done this with sliced apricots and cherries, as well as raspberries and thinly sliced apple. Let your creativity guide you. With only 4 tablespoons of added maple syrup, its a low sugar "dessert" that can also double as a mid afternoon snack or even a breakfast treat. It's low carb and high in fiber from the coconut flour and fruit. Gluten free too.
Ingredients
Directions
Preheat oven to 350F.
Grease a 9" pie plate and add parchment paper to the bottom (cut out a circle). Layer the fruit on the bottom in a single layer (it can overflow a bit, that's fine).
In two separate bowls, combine the wet and dry ingredients, and then combine. Pour mixture over the fruit (it will be a little thick, so use a spoon or spatula to get it out of the bowl). Spread evenly on top.
Bake for about 25-30 minutes until brown on the edges and cooked through. Remove from oven and let cool a bit. Then, gently turn over onto a large plate, so the fruit is on top. Enjoy!
