Make a crust:
Crumble 4 cups of whole wheat flour , 2 tsp salt in with 1/2 cup palm oil. Add cold water and fork it till it sticks. Take out parts that do stick together and add more water and for more...ect until all used up. Roll out with lots of flour- put in pan.
Pour in blueberries ( I used frozen) until slightly mounded. Drizzle with maple syrup and corn starch. Add top crust- pinch together and bake at 450 for 30 minutes, and then 350 for another 30 minutes.
With left over dough- cut circles, put into muffin tin to form little tart-let shells. Bake for 15 minutes. Let cool- these shells can hang around for days until you are ready to use them.
are also easy.
1 12oz package of tofu (drained)
1/2 cup of cashew butter- raw is best
shake of salt (if cashew butter is unsalted)
1/2 cup sugar
2 Tbs lemon juice
2 Tbs olive oil
Drop these by spoonfuls into tart-let shells.
1/2 cup vegan chocolate chips
1 Tbs palm oil
Plop by spoonfuls on top of banana cream and let set a few minutes.