Wild Blueberry Tart While the hot dry summer reduced the pick your own apple crops, Autumn blueberry and strawberries are still available at many pick your own farms or can be found in abundance at your local grocery store. Picking your own food can be extremely satisfying and allows you to know exactly how fresh the foods you are feeding your family are. If you can't make it out to the farm for this recipe, we suggest looking for berries that were grown locally in Ontario. This not only supports local farmers but will likely be closer to their harvest date and more flavourful. Pie crust: 1 cup almonds, roasted and cooled 3/4-1 cup oat flour 2 tbsp maple crystals or organic sugar 1/4 tsp baking powder Pinch of sea salt 3 tbsp melted coconut oil 1/4 cup maple syrup Pie Filling: 2 tbsp agar flakes (natural form of gelatin) 1 3/4 cup apple juice 2 tbsp tapioca (or cornstarch) dissolved in 1/4 cup apple juice 2 tbsp maple syrup Pinch of sea salt 2 cups fresh wild blueberries, washed and drained Directions: Preheat oven to 350F. Oil a 9" tart pan. For the Crust: In food processor, grind nuts to a meal. In mixing bowl, combine nuts, flour, maple crystals, baking powder and salt. In separate small bowl, whisk together coconut oil and maple syrup. Mix wet ingredients (oil and syrup) into dry ingredients (nut meal and flours). Press crust mixture into tart pan. Refrigerate 15-20 minutes, then bake 20-25 minutes. Let cool completely. For the Filling: In a small pot, simmer agar flakes in apple juice until the agar completely dissolves. When agar dissolves, add tapioca/juice mixture. Whisk until mixture thickens. Add maple syrup. Add pinch of salt and berries then cook for 6-8 minutes. Remove from heat and let mixture cool partially. Pour into cooled crust pan. Let set completely. Garnish with mint and enjoy. This recipe was sourced from Fully Nourished by Marni Wasserman.