Vegan bakewell tart

Vegan bakewell tart


1 person made this

About this recipe: This vegan recipe is a delicious and healthier version of the well known classic treat!

Makes: 1 (20cm) square tart

  • Chia jam
  • 1 handful frozen raspberries and blackberries
  • 5 frozen strawberries
  • 2 tablespoons maple syrup
  • 1 tablespoon chia seeds
  • juice of 1 lemon
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • Base
  • 300g oats
  • 260g wholemeal flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 bananas
  • 125g almond butter
  • 2 tablespoons agave netcar
  • 1 teaspoon vanilla extract
  • 1 handful flaked almonds

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. To make the jam, put all the jam ingredients into a small saucepan and boil for several minutes until thick. Turn off and leave to cool.
  2. To make the base, preheat the oven to 190 C / Gas 5. Line a 20cm (8 in) square tin with baking parchment.
  3. Combine oats, flour, cinnamon and ginger and place aside.
  4. Using a blender or food processor, blend together the bananas, almond butter, agave and vanilla till smooth.
  5. Add the wet mixture to the dry ingredients and stir. Pour into the tin and level with a spatula.
  6. Bake the base in the oven for 10 minutes.
  7. Remove the base from the oven after 10 minutes and immediately pour the chia jam on top and sprinkle with the flaked almonds. Place back in the oven and leave for around 30 minutes, until the sides have turned a golden colour.
  8. Leave to cool and serve. Ideal comfort food, to brighten up any day!

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