If you are sensitive to gluten, maybe you are looking for easy to prepare recipes without using wheat flour. In gluten-free desserts, wheat flour can be replaced, for example, with rice flour, almond flour, corn flour and chestnut flour, all naturally gluten-free. Here is a collection of recipes for preparing gluten-free desserts, such as cakes and biscuits. Guten-free blueberry tart. This tart with blueberry jam has the advantage to please more people . To prepare the dough you will use the buckwheat flour and not the classic wheat flour. The buckwheat tart we propose the recipe is suitable for celiac and gluten intolerant ( you must be careful to avoid any contamination regarding the ingredients while preparing the dough). Following our instructions you can prepare a buckwheat tart that is gluten-free and vegan at the same time. It will please everyone and no one will be excluded at the time of snack, breakfast or dessert.
Blueberry tart recipes
Ingredients for 4 people:
250 gr of buckwheat flour
120 ml of water or almond milk
4 tablespoons of extra virgin olive oil
4 tablespoons of agave or maple syrup
4 tablespoons of blueberry jam
2 tablespoons of rice flour or potato starch
1 teaspoon baking powder for cakes
1 teaspoon of grated orange peel
½ teaspoon of cinnamon powder
For the preparation of this buckwheat tart with blueberry jam, choose organic ingredients as much as possible. Taste and health will gain. It is important that you prefer oranges or lemons bio ,from which to obtain the grated rind to enrich the dough. Pour into a large bowl the buckwheat flour along with a teaspoon of baking powder for baking. Add the orange zest or grated lemon or cinnamon. Add the water or almond milk little by little and start kneading with hands. Add extra virgin olive oil and the maple syrup or agave that you have chosen to sweeten the tart in a natural way. Continue to knead and when you feel that the dough begins to approach the consistency typical , but it is still a little ‘sticky, add the rice flour or potato starch and continue to work until it is well compacted and not will stick more to the fingers.
If necessary, add a little more rice flour or potato starch. Store the well-kneaded dough in a bowl and let it rest in the fridge for 30 minutes. Meanwhile cover a baking tin with baking paper or grease the bottom and edges with oil. The advice is to use a hinged mold, easily opened after cooking. When the dough is ready roll it out on the bottom of the mold, forming the edges well with your fingers. Prick with a fork and spread 4 tablespoons or more of blueberry jam. You can choose any type of jam you have available, even better if organic or homemade. If you want to decorate the tart, before rolling out the dough keep aside a piece to form strips with which to complete the tart. Bake in preheated oven at 180 ° C for 20-25 minutes and after Enjoy your meal.