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Gluten-Free Strawberry Tart

Gluten Free Strawberry Tart
Gluten Free Strawberry Tart

I start to get excited this time of year when I go to the market and see stone fruit and strawberries! This means summer will be here very soon. And where I live it means an abundance of amazing fruit! To welcome summer and embrace its fruitfulness I felt it was necessary to thank the strawberries for growing so nicely by putting them into a delicious tart. MMMMMM … Sooo … good! Here is what you need:


Start to finish: Approximately 30 minutes
Servings: 4-6

Ingredients and instructions for the crust:

1 cup  almonds

1 cup oats

2 tablespoon maple syrup

1/2 cup coconut oil, melted

1/2 teaspoon baking soda

1/8 teaspoon salt

In a blender, blend the almonds and oats into a fine powder. If they don’t blend all the way to a fine powder, it’s okay, it will still turn out delicious! Transfer mixture to a bowl and add the maple syrup, melted coconut oil, baking soda and salt. Mix well. Press the mixed “crust” firmly into two bread loaf pans or into six medium cupcakes, creating a thin layer of crust on the bottom that comes up slightly on the sides of the pans. Place in a 350-degree oven for 15-20 minutes or until the crust is golden brown. Let crust cool in pan for 10 minutes and then place the pan in the refrigerator until you are ready to assemble the tarts.

Ingredients and instructions for the strawberry filling:

2 pint baskets of strawberries, hulled and sliced

3 tablespoons balsamic vinegar

3 tablespoons maple syrup

Cook sliced strawberries, vinegar and maple syrup in a saucepan over medium heat until the strawberries are hot but not mushy.


Take the crust out of the refrigerator and top with strawberries. You can strain the strawberries of the juices or pour all of it onto the tarts. Serve hot or cold! Either way,  they are amazing!

About Ginna Mueller

Ginna Rose Mueller has her B.S. in Kinesiology from California Polytechnic State University. She finds her passion in learning as much as she can about holistic health practices and is particularly fond of holistic nutrition. She lives in the beautiful town of Cambria, California, where she works as a chiropractor's assistant, teaches yoga and cooks holistically for individuals in her area. She and her husband, Brian, enjoy fresh vegetables from their whimsical garden and are conscious of living in simple abundance. She loves “make your own” anything and is always creating and experimenting. Brian has named her the family scientist. She lives in awe of what God can do when we live free of societal fears and look forward with faith.
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