Vegan Fruit Tart – Gluten Free Pie Crust Recipe

One reason that people believe gluten free is harder to cook is because they take recipes that were made with gluten-based products or flours and substitute non-gluten flours and expect them to perform the same.

When considering gluten free recipes or recipe conversions, think outside of the box and look for a totally different alternative.

Gluten Free Recipes

When you try to convert a wheat-based pie crust recipe to a gluten free recipe you are making the process extremely difficult. Let’s say you have a wheat flour-based tartlet shell recipe. Most of the gluten free flour alternatives will not perform the same, so substitution would not work.

  • Almond flour is a ground nut.
  • Soy flour is a ground dry legume.

Why would you expect it to perform like a grain?

Gluten Free Pie Crust Recipe

gluten free recipes
This gluten free crust recipe can be used for a full size pie or for a tartlet as in this case. It is totally different than a regular pie crust but is simple, fast and healthy!

Actually, it is very similar to the recipe I use for power bars (balls). It is also vegan.

Vegan Almond Tartlets

For this vegan almond tartlet you need slivered almonds and dates in a 1:2 ratio.

1 part almonds and 2 parts dates. This is not a scientific recipe that needs to be exact. Play it by feel as you combine the ingredients in the food processor until you get a compressible mixture that forms a ball when squeezed.

  1. In food processor, process almonds till consistency of bread crumbs.
  2. Add dates and combine until they compress when squeezed.
  3. Shape into tartlets and refrigerate.

Filling:  Toss your favorite fruit with a little bit of lemon zest and all-fruit jam.

Gluten Free Recipes

While this is not a traditional pie crust it could very easily be shaped into a full size no-bake pie crust, then filled with a pudding and pie filling or a glazed fruit filling.

When considering gluten free recipes it is often easier to think outside the box and create a whole new recipe, rather than converting a wheat- or grain-based one that is dependent on the gluten for the outcome!


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