Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Apple, rhubarb and date tart

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Apple, rhubarb and date tart

Apple, rhubarb and date tart

My profuse apologies for being MIA lately. We have had our youngest in and out of hospital lately with a mystery stomach illness. Well…probably not so much a mystery anymore (mesenteric adenitis). FYI: don’t ever get that. It’s horrendous.

I’m going to be posting a couple of apple tart/pie recipes coming up. They are different from each other but both yummy and very healthy. This one is super rich and sweet from the date content.

Firstly let me say, I SO love Gluten Free Vegan Girl. And this is mostly her recipe. Well, it’s based on it anyway.

She has a cashew base but I used almonds because that’s what I had. She uses oats but I don’t think I digest them well so I swapped it for buckwheat/tapioca flour. She has an apple and date filling but I had rhubarb from mum’s garden so I threw that in there too.

But hey. I love the site AND the recipe/s.


2 cups almonds (or cashews)

1 cup brown rice flour

1/2 cup tapioca flour

1/2 cup buckwheat flour

20 pitted fresh dates

1/3 cup water

1 tsp vanilla

pinch salt

Blend ingredients together in food processor (blend the nuts into a fine flour first) and press into a lined tin. It is possible to roll it flat and lay it in the dish first if you prefer. Prick the crust with a fork and bake at 180 degrees C for 15 minutes.

(Gluten free vegan girl splits the dough in half and uses half for a base and half for a top to make it a pie. I used some for decorations on top but did not do this, although it looks like it works beautifully).

For the filling,

you can do a mix of whatever fruits you prefer. Gluten free Vegan girl uses 4 apples and the date mix (to follow). I used some pureed steamed apple and rhubarb, 1 chopped apple and the date mix. I would be really keen to do a blueberry one too at some stage.

Whatever you do, toss your fruit through a date mix which makes a gorgeous caramel texture and sweetness to the pie/tart:

2 cups dates (pitted and fresh)

juice of 1/2 lemon

1 tsp vanilla

cloves/cinnamon/allspice etc if you wish

Fill the pie base with your fruit mix and either pop on your pie lid or top with decorations/strips of the dough. Or as you can see I also laid apple wedges around the top of mine. Anything is possible.

Pop the pie/tart back in the oven. If you have a pie lid, bake for at least 30-45 minutes until the lid is cooked.

If not, you will only need to bake it for about 20-30 minutes.



Author: Rah

One thought on “Apple, rhubarb and date tart

  1. Reblogged this on sweettreatsyum.

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