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Raw baby purée of blueberries

Raw baby purée of blueberries, mango, avocado, and mild chilies

It’s possible to make a purée from almost anything you can think of, but not all vegetable and fruit combinations work well. This dish might seem a little unusual, but it is one that balances sweet and spicy flavors. It also features two healthy fats: avocado and chilies.

 

Remove the pit from an avocado and peel off the skin. Slice it into large pieces, add three cups of organic blueberries, one cup of high-quality mango chunks or slices, one teaspoon mild red ground or minced chilies (adjust to taste), four tablespoons filtered water for thinning if desired after cooking time is done. Purée in a food processor until smooth with small chunks in it…

 

Renee’s Mushroom and Spinach Tart

Raw baby purée of blueberries

It’s possible to make a vegetarian-friendly pie crust from almonds. If you don’t have almond flour on hand, use 1/3 cup of regular oat flour.

 

Melt the butter in a large skillet over medium heat, then whisk in the coconut oil. Stir together with dry ingredients…

 

Let’s make some tarts! Preheat oven to 350 degrees…

 

Lightly grease two 8-inch tart pans with coconut oil or nonstick cooking spray, then pour the filling mixture into each pan. Bake for about 30 minutes until puffy and golden brown, then cool completely before serving. These are lovely served with a little vegan whip.

 

Let’s make some tarts! Preheat oven to 350 degrees…

 

Lightly grease two 8-inch tart pans with coconut oil or nonstick cooking spray, then pour the filling mixture into each pan. Bake for about 30 minutes until puffy and golden brown, then cool completely before serving. These are lovely served with a little vegan whip.

 

It’s possible to make a vegetarian-friendly pie crust from almonds. If you don’t have almond flour on hand, use 1/3 cup of regular oat flour . Let’s make some tarts! Preheat oven to 350 degrees…

Raw baby purée of blueberries

Lightly grease two 8-inch tart pans with coconut oil or nonstick cooking spray, then pour the filling mixture into each pan. Bake for about 30 minutes until puffy and golden brown, then cool completely before serving. These are lovely served with a little vegan whip.

 

Let’s make some tarts! Preheat oven to 350 degrees…

 

Lightly grease two 8-inch tart pans with coconut oil or nonstick cooking spray, then pour the filling mixture into each pan. Bake for about 30 minutes until puffy and golden brown, then cool completely before serving. These are lovely served with a little vegan whip.

 

It’s possible to make a vegetarian-friendly pie crust from almonds. If you don’t have almond flour on hand, use 1/3 cup of regular oat flour . Let’s make some tarts! Preheat oven to 350 degrees…

 

Lightly grease two 8-inch tart pans with coconut oil or nonstick cooking spray, then pour the filling mixture into each pan. Bake for about 30 minutes until puffy and golden brown, then cool completely before serving. These are lovely served with a little vegan whip.

Raw baby purée of blueberries

It’s possible to make a vegetarian-friendly pie crust from almonds. If you don’t have almond flour on hand, use 1/3 cup of regular oat flour . Let’s make some tarts! Preheat oven to 350 degrees…

 

Lightly grease two 8-inch tart pans with coconut oil or nonstick cooking spray, then pour the filling mixture into each pan. Bake for about 30 minutes until puffy and golden brown, then cool completely before serving. These are lovely served with a little vegan whip.

 

It’s possible to make a vegetarian-friendly pie crust from almonds. If you don’t have almond flour on hand, use 1/3 cup of regular oat flour . Let’s make some tarts! Preheat oven to 350 degrees…

 

Lightly grease two 8-inch tart pans with coconut oil or nonstick cooking spray, then pour the filling mixture into each pan. Bake for about 30 minutes until puffy and golden brown, then cool completely before serving. These are lovely served with a little vegan whip.

Raw baby purée of blueberries

It’s possible to make a vegetarian-friendly pie crust from almonds. If you don’t have almond flour on hand, use 1/3 cup of regular oat flour . Let’s make some tarts! Preheat oven to 350 degrees…

 

Lightly grease two 8-inch tart pans with coconut oil or nonstick cooking spray, then pour the filling mixture into each pan. Bake for about 30 minutes until puffy and golden brown, then cool completely before serving. These are lovely served with a little vegan whip.

 

It’s possible to make a vegetarian-friendly pie crust from almonds. If you don’t have almond flour on hand, use 1/3 cup of regular oat flour . Let’s make some tarts! Preheat oven to 350 degrees…

 

Lightly grease two 8-inch tart pans with coconut oil or nonstick cooking spray, then pour the filling mixture into each pan. Bake for about 30 minutes until puffy and golden brown, then cool completely before serving. These are lovely served with a little vegan whip.

Raw baby purée of blueberries

It’s possible to make a vegetarian-friendly pie crust from almonds. If you don’t have almond flour on hand, use 1/3 cup of regular oat flour . Let’s make some tarts! Preheat oven to 350 degrees…

 

Lightly grease two 8-inch tart pans with coconut oil or nonstick cooking spray, then pour the filling mixture into each pan. Bake for about 30 minutes until puffy and golden brown, then cool completely before serving. These are lovely served with a little vegan whip.

 

It’s possible to make a vegetarian-friendly pie crust from almonds. If you don’t have almond flour on hand, use 1/3 cup of regular oat flour . Let’s make some tarts! Preheat oven to 350 degrees…

 

Lightly grease two 8-inch tart pans with coconut oil or nonstick cooking spray, then pour the filling mixture into each pan. Bake for about 30 minutes until puffy and golden brown, then cool completely before serving. These are lovely served with a little vegan whip.

Raw baby purée of blueberries

Let’s make some tarts! Preheat oven to 350 degrees…

 

Lightly grease two 8-inch tart pans with coconut oil or nonstick cooking spray, then pour the filling mixture into each pan. Bake for about 30 minutes until puffy and golden brown, then cool completely before serving. These are lovely served with a little vegan whip.

 

It’s possible to make a vegetarian-friendly pie crust from almonds. If you don’t have almond flour on hand, use 1/3 cup of regular oat flour . Let’s make some tarts! Preheat oven to 350 degrees…

 

Lightly grease two 8-inch tart pans with coconut oil or nonstick cooking spray, then pour the filling mixture into each pan. Bake for about 30 minutes until puffy and golden brown, then cool completely before serving. These are lovely served with a little vegan whip.

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