I’ve fallen into a gaping hole this week.. that huge gaping hole being the many seasons of Gossip Girl. I was bored on Saturday night, and I wanted to watch reruns of Gilmore Girls, but they aren’t on Netflix instant watch, so I decided I’d give Gossip Girl another try, since I really didn’t like it much back when the books were still fresh in my mind in high school. It’s now Wednesday, and I’m almost to Season 3; I’d definitely say I’ve completely forgotten the books enough to enjoy the show. I’ve done little else, just a workout here and there, along with quick cooking. I did make a tasty dessert last night, but it’s not perfect, so that will be shared eventually, once I get it right. This gluten free tart crust, however, was something I completely adored but just haven’t gotten around to sharing.
My very favorite thing about this crust is that you can totally pass it off as breakfast, since it’s full of oats and almonds, with just a bit of coconut oil. Health at its best! And if you choose the right filling, you won’t be filling yourself up with too much sugar or anything. I just cut up some granny smith apples, sprinkled them with lemon juice, truvia, cinnamon, and nutmeg, and that was all I needed.
I love the ease of this crust; rather than rolling it out, you just press it into the tart pan. I did roll a bit out and cut it into pieces just to sprinkle some on top with the leftover crust, but I could have just as easily made one more tart (for a total of 5).
I love how this crust really soaks up the flavor of whatever filling you use, and the almonds really give it a great depth that makes it almost cookie-like in flavor.
I’m going home this weekend for Father’s Day, so expect some treats upon my return – I’ve got something perfect planned for my dad! This’ll be the first time Alex and I travel with both of the kitties together; we’ll see how that turns out! Wish us luck! 🙂
Oh, and by the way, this is my 200th post on here! Hard to believe there are 200 recipes on here!
GF Tart Crust
adapted from Elana’s Pantry
makes 1 9-in. tart or 4-5 mini tarts
1 cup almond flour
1 cup oat flour (1 cup oats pulsed in food processor)
1/2 t salt
3 T coconut oil
1/2 t vanilla
In a food processor, pulse together the almond flour, oat flour, and salt. Pulse in the coconut oil, egg, and vanilla, until it forms a ball.
Press the dough into tart pan(s). Fill with your desired filling, and bake according to your pie recipe.*
*I made mini tarts, and baked them each for 15-18 minutes, until the filling was bubbly and the crust was golden. Depending on the filling (and size of your tart), your cooking time may vary.