![]() I did, however, forget to poke a few holes in the top before sticking them into the oven, so some of the filling exploded out the sides. Since the crust is so forgiving to work with, I managed to successfully seal all the pies. I stuffed each of these lil’ pop tarts as full as I could, so you can see they look tall and pudgy. Once you’ve sourced all the props needed to make your picnic comfy chic, time for the FOOD! Our spread consisted of 5 seasonally inspired dishes, think lots of summer produce and fresh herbs! Sugar snap peas and mint, mango and basil, sweet potato and dill, blueberry and lavender… Oh sorry, am I making you drool? No joke, I’ve dressed head-to-toe in colbalt blue as a Toy Story alien and banana yellow as a Minion. I can find any colour clothing item for any DIY costume. Works out for me because I didn’t need to buy a single prop for this picnic (thank goodness because your girl is on a student budget)! I also never need to buy Halloween costumes either because my mother’s closet never lets me down. I guess that’s what happens when you’ve lived in the same house for over 20 years you just accumulate endless knick knacks. ![]() A watermelon-shaped picnic basket, tasseled knit picnic cloth, and all the wood serving dishes were all pulled out from some corner of my house. My house is a sunken ship or something because I find the most random treasures. I turned my house upside down to find all the props needed to make this picnic Pinterest-worthy. Our schedules clash in every way possible this summer (’tis the summer of working and earning money) so this very narrow window on a Monday evening was enough motivation for me to bring this vegan picnic to life. Having a very #extra picnic was an excellent excuse to get dolled up and feast with two of my bestest friends. We’ve been wanting to create an awesome plant-based picnic menu for at least the past 2 years but have just never gotten to it because there are so many summer recipes on our to-do list. How did ya’ll know pie was the key to our hearts? So here we are, launching our new summer series with the best course: dessert! When we asked ya’ll which recipe from our Vegan Picnic Menu you wanted to see first, these pop tarts were by far the most requested. It’s so easy to throw them into a muffin batter, scones, smoothies, and PIE! I’ve already gone blueberry picking twice since the u-pick season began and still have room in my freezer for more. ![]() We are at the peak of blueberry season! Blueberries are my favourite berry and I never get tired of snacking on them like a black bear. Here's Deborah's little ones, kinda-sorta listening to her instructions not to eat the tart on the way to a friend's house.These adorable vegan blueberry pop tarts are bursting with sweet berries and scented with a hint of lovely lavender! Let cool and serve!ĭo your best to not eat it all in one day (or let your kids get into it) but hey - we'd relate. Sprinkle with a bit more sugar overtop and bake 375 for approximately 30 minutes. Pour into a buttered, fluted tart pan and pour in two cups of your "wild berries" - any combo will work great! You can adjust to add slightly more or less berries - but it will be around 2 cups. ![]() Gently whisk together the wet and dry ingredients. Then add in your maple syrup and almond or vanilla extract. In another bowl, slowly whisk together the olive oil, egg or egg substitute, and sugar. If you prefer to watch a video, check out a reel of Deborah making this berry tart recipe, here.ģ eggs or egg replacement, like flax egg or aquafabaġ/4 cup sugar, plus a little more for sprinkling lateĭash of almond extract or vanilla extract (optional)Ģ cup of fresh or frozen berries - choose from strawberries, blueberries, boysenberries, blackberries, etc. Here's how to make a delicious gluten-free vegan (or non vegan) tart straight from the kitchen of chef Deborah. Use your choice of strawberries, blackberries, blueberries, boysenberries, gooseberries or marionberries - or use a berrylicious blend! Our very own chef and co-founder, Deborah Gorman spent the summer on the wild coast of Maine where teeny tiny, bursting-with-flavor blueberries are growing everywhere you look.īut if you don't happen to find yourself on the rugged coast of Maine this summer, frozen berries work beautifully in this berry tart recipe too. Because as we always say, no one should have to miss out on the joy of dessert. This blueberry tart is gluten free and easily made plant based and vegan. Right now happens to be peak berry season - a fruit we love so much we turned them into one of our best-selling sorbet flavors. Yeah, we see those pumpkin spice lattes and cozy sweaters making their way onto our Instagram feed, but we're squeezing out every last sweet drop of summer we can.Īnd what's more quintessentially summertime than a fresh berry tart? Crumbly, cakey, warm, and bursting with fresh picked berries - this blueberry tart is a must make end-of-summer dessert recipe.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |