This tart crust with almonds & date (vegan + GF) recipe is made with dates, almonds, rice flour and buckwheat flour that are naturally gluten-free. This tart crust has no added sugar or fat and is perfect for fruit tarts!
BUCKWHEAT FLOUR & RICE FLOUR
Buckwheat flour and rice flour are two naturally gluten-free flours ideal for those who want to limit their gluten intake or are gluten intolerant.
Buckwheat flour is rich in oligo-elements such as magnesium, phosphorus and potassium. It is one of the prebiotic foods that support intestinal health and is also an alkalizing food.
ALMONDS
Almonds are rich in good fats, soluble fiber, protein and low in carbohydrates.
Almonds are particularly rich in calcium, potassium, magnesium and iron, as well as vitamins B and E.
Tart crust with almonds & date (vegan + GF)
IngrEdients
25 g pitted dates or date paste
50 g almond powder
60 g rice flour
40 g buckwheat flour
4 tbsp almond butter
Instructions
Soak your pitted dates in hot water for several minutes if they seem a little dry. Then place the dates in a blender and blend until you obtain a sort of sticky ball.
In a bowl, combine all the ingredients and mix by hand or with a food processor, so that the date paste blends well with the other ingredients. Add a little water if necessary and knead until you obtain a homogeneous ball of dough that's not too sticky.
Place the dough between two sheets of baking paper on which you've sprinkled a little flour, then roll out the dough with a rolling pin.
Turn the pastry out onto the tart tin and garnish with the fruit of your choice.
Bake for around 20-30 minutes at 180°C, depending on the fruit you've chosen.
