Berry Tart with Blueberry-Banana Ice Cream
It might be blue, but there is nothing sad about this no-bake tart that is packed full of antioxidants and healthy fats. Made mostly with fruits, nuts, and oats, you could make a case for serving a warm slice for breakfast.
3/4 cup (180 mL) walnuts or almonds
2 cups (500 mL) rolled or quick-cook oats
1 cup (250 mL) raisins
1/3 cup (80 mL) melted coconut oil
1/2 cup (125 mL) honey, divided
1 tsp (5 mL) cinnamon, divided
1 tsp (5 mL) minced fresh ginger
1 cup (250 mL) blueberries
1 cup (250 mL) blackberries
1 1/2 cups (350 mL) raw cashews
Zest of 1 lemon
1/2 tsp (2 mL) almond extract
2 large frozen bananas, chopped
1/2 cup (125 mL) frozen blueberries
2 Tbsp (30 mL) milk of choice
Place nuts in food processor and process until broken down into small pieces. Add oats, raisins, coconut oil, 1/4 cup (60 mL) honey, 1/2 tsp (2 mL) cinnamon, and ginger. Process until everything is moist and mixture sticks together when pinched between your fingers.
Lightly grease tart pan or pie dish. Pour nut mixture into pan and press crust firmly into pan so bottom and sides are covered. Place pan in freezer while you make filling.
Place blueberries and blackberries in blender or food processor and blend until smooth. Strain berry mixture through fine mesh sieve into bowl to remove seeds by pressing down firmly on berry mixture with wooden spoon or spatula. Return berry mixture to blender or food processor and add remaining honey, remaining cinnamon, cashews, lemon zest, and almond extract. Blend until smooth, about 1 minute.
Place berry mixture on top of crust and spread out evenly. Place tart in refrigerator for about 2 hours before serving.
To make ice cream, place frozen bananas, frozen blueberries, and milk in food processor or high-powered blender and blend until smooth and creamy. Don’t overprocess or you’ll melt fruit. Serve immediately on slices of berry tart or place ice cream in freezer in airtight container. When ready to serve, leave ice cream to sit at room temperature for a few minutes to soften.
Serves 10.
Each serving contains: 438 calories; 8 g protein; 24 g total fat (9 g sat. fat, 0 g trans fat); 55 g total carbohydrates (30 g sugars, 5 g fibre); 9 mg sodium
source: "Colour Your Plate", alive #367, May 2013
Berry Tart with Blueberry-Banana Ice Cream
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.