I have been really enjoying baking with chickpea flour over the past few weeks. It’s dense and almost nutty tasting and it blends nicely with all kinds of other flours. Yesterday we picked the last of the very deep dark ripe raspberries of the season and had to put them to work immediately so I set out to bake a gluten free dairy free tart made in the lazy crumble top fashion of old school date bars (love this 2 step technique) The dough is a blend of chickpea flour / brown rice flour / coconut / coconut oil / and cane sugar used on the bottom and again on the top with a thick layer of smooshed freshly picked berries and some coconut chips.
In your stand mixer start by creaming:
2 cups of coconut oil (or blend half and half with butter)
2 cups organic cane sugar
Once creamed add 2 farm fresh egg
2 tsp lemon juice
a pinch of sea salt
reduce mixer speed and add:
3 cups of chickpea flour
1 cup coconut
1 cup brown rice flour
divide dough in half and press one half into a greased tart pan (I made a whopping 13″ round tart)
to the left over half add 1 cup of organic raw coconut chips and combine with your hands or a spoon.
bake crust at 350 for about 20 minutes (until golden brown, though not cooked through)
now the fun part:
spread / smoosh / mash about 3 cups of fresh raspberries onto the warm crust, sprinkle with just a little cane sugar then
crumble the remaining coconut dough over the top and return to the oven for another 30 minutes or so.
You want the top to be golden and the bottom to be set. Allow to cool before cutting and serving.
If you have some organic icing sugar on hand you can give the tart a little dusting, then serve and enjoy this guilt free summer treat!