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Lunds & Byerly's
recipe:
A delicious summer tart made without dairy
by Bea James
I remember picking wild blackberries right out of my backyard in Eugene, Ore., when
I was a kid. I endured scratches from thorns, nasty mosquito bites and stained purple
clothes just to get a mouth full of those little juicy sun drops.
Blackberries, as well as other types of berries, are not only tasty, but very good
for your health. Blackberries are a good source of iron and folate. Folate is a water-soluble
B vitamin that occurs naturally in food and helps produce and maintain new cells.
Blueberries contain antioxidants that protect against cell damage that accelerates
aging. Raspberries are high in fiber and vitamin C. They are available in red, black,
gold and purple varieties, plus are fun finger food for kids. Strawberries, America's
favorite berry, provide approximately 94 milligrams of vitamin C per cup and are
a wonderful addition to salads, cereals and yogurt.
This tart is made with an abundance of delicious berries wrapped all together in
fruit preserves and exquisitely nestled in a scrumptious vegan crust. Wow your guests
and family with this show-stopping tart, and remember organic berries in this recipe
will brighten everyone's day with a little organic goodness.
Towering Vegan Fruit
Tart
Crust
1 cup pecans, ground fine
1 cup organic oats, ground fine
1-1/2 cups whole wheat flour
1 teaspoon cinnamon
3/4 teaspoon salt
3/4 cup maple syrup
1/2 cup corn oil
1/2 teaspoon vanilla
Preheat oven to 350 degrees. Combine ground pecans, oats, flour, cinnamon and salt
in a mixer with a paddle attachment. On low speed add maple syrup, oil and vanilla
and mix until combined. Press evenly across bottom and sides into a 12" false
bottom tart pan. Bake for 25-30 minutes or until golden around edges and fully baked
in center. Cool completely.
Filling
1 pint organic raspberries
1/2 pint organic blackberries
1/2 pint organic blueberries
2 pints organic strawberries-washed & stems removed, cut in half
1 (12-ounce) jar all-fruit currant preserves
1 pint Imagine Frozen Vanilla Rice Dream Dessert
Heat preserves in small non-corrosive pan until melted and it comes to a simmer.
Cool for 5 minutes. Combine all berries in large bowl. Pour melted preserves onto
berries and carefully fold together until combined. Spread into cooled tart shell
pan. Serve with a scoop of Rice Dream on the side. 8-10 servings.
Bea James is Senior Whole Health Manager at Lunds and Byerly's. She is a member
of the USDA National Organic Standards Board, International Association of Natural
Products Producers, and chair of the Food Marketing Institute Natural Foods Committee.
Bea is a long time chef appearing on local radio and television programs to advocate
organic foods as well as a former deli manager of two Twin Cities Natural Food Co-ops.
Bea can be reached for organic questions at bea.james@lfhi.com
Copyright © 2005 Bea James. All rights reserved.
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