raspberry tart with chickpea coconut crust

eating with S.O.L.E.

g;uten free tart : raspberry chickpea coconut

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.

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