Sunday, May 9, 2010

Berry Rye Tart

Serves 6.
Preheat oven at 350 F.

In a bowl, mix together:
- 1 & 1/4 cup dark rye flour
- 1/4 cup oil (such as olive, grapeseed, etc)
- 1 tbsp agave syrup

Add 3-4 tbsp ice cold water and mix into a dough.
Shape dough into a ball and place in the middle of a tart pan.
Stretch the dough to match the tart pan shape by pressing it firmly with your fingers.
Set aside.

In a pan, over the stove top, mix together:
- 1 cup frozen blueberries
- 3 cups frozen raspberries
- 1/2 cup dried cranberries
- 1/3 cup agave syrup
- pure vanilla extract

Bring to a boil and stirr well; cook until a thick syrup is formed.
Remove from heat and place the berry mixture over the tart dough.

Bake in the oven for 30 min.

When done, remove from oven and let stand for ~ 15 min before cutting.

Nutrients per 1 of the 6 servings: Calories: 314, Total Fat: 9.8g, Saturated Fat: 1.3g, Trans Fat: 0g, Sodium: 1mg, Cholesterol: 0mg, Total Carb: 59.5g, Dietary Fiber: 10.6g, Sugars: 14g, Protein: 4.3g
Vitamin C: 20%RDV, Calcium: 3% RDV, Iron: 11% RDV

Vegan; gluten free; high in fiber; carb bomb!

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