Blueberry Tart for Biz


My dear friend Biz has her birthday in April, but blueberry season is in July & August.  Her favorite dessert is blueberry pie.  This year I wanted to specifically make a blueberry tart or pie just for her.  I decided upon a tart as it's easier to utilize with almond flour.  

This is a straight-forward blueberry showcase as it marries with the lemon, while subtly sweetened with honey.  After it's done baking, lightly showered with ground cinnamon brings it altogether.  Serve slightly warm or not, with ice cream or not.  Summer is in need of a good pie boasting merely of the fresh fruit you picked with your very hands.  This blueberry tart boasts of such things.


Blueberry Tart for Biz (printable recipe)

Blueberry Filling Ingredients:

2 ½-3 cups of blueberries
zest of one lemon
1 Tb arrowroot powder
1 Tb vanilla
⅓ cup raw honey
juice of one lemon

Tart Crust Ingredients:

2 ½ cups blanched almond flour
½ tsp sea salt
1 tsp arrowroot powder
2 Tb coconut oil, solidified
1 Tb apple cider vinegar
1 egg


Preheat oven to 400.
Prepare crust by combining the almond flour, sea salt & arrowroot powder into a food processor.  Process for 15-30 seconds to fully combine & make the mixture fine.  Add the coconut oil & pulse 6 times, just slightly distributed.  Add the ACV & egg & pulse till everything forms into a ball.  
Take a sheet of plastic wrap and place the dough in the center.  Form a ball and flatten into a 6 inch disc.  Wrap and place in the fridge for 30 seconds. 

Remove and roll between two pieces of parchment to a line a 9-inch tart pan.  The dough will most likely break, but you can easily mold it together as almond flour dough acts a lot like playdoh without the overworking effects found in gluten pie dough.  

If you are short on time, you can simply dump the dough directly from the processor into your tart pan and shape it by hand into the pan.  

Making the Filling:

In a medium bowl, place your clean blueberries, honey, lemon zest, arrowroot powder and lemon juice.  Thoroughly mix, in order to allow the honey to become evenly dispersed throughout.  Pour the filling into the prepared tart crust.  

**If you want the berries to more jam like, then I recommend one of two options.  Take a masher and mash just a couple times before pouring into the prepared crust.  You could also mash down slightly after the tart comes out of the oven.  

Bake at 400 for 35-40 minutes.  

Allow the tart to cool on a wire rack for 30 minutes.  Lightly sprinkle with ground cinnamon for a nice finish.  

DIY Chocolate Chip Cookie Dough Takeout Gift


It's approximately nine days before Christmas, and if you're anything like me, you might have some last minute gifts to put together.  After making my homemade vanilla salt, I had in mind to pair it with my favorite cookie dough as a "bake it at home" gift for friends & teachers.  If you're looking for a win-win gift to give, then I'm confident the Takeout Chocolate Chip Cookie Dough trumps.  

What you'll need:

                           Single/Double batch NY Times Chocolate Chip Cookie Dough & white takeout boxes


Jar of Vanilla Salt




Printed out Chocolate Chip Cookie Recipe


Labels for boxes


Putting it together:

  • I got my takeout boxes at PaperZone for $.69 each.
  • My jars were purchased at a local herb/spice store.
  • I printed out labels on regular paper & used double stick tape to apply to jars & boxes.
  • I made the dough two days in advance, in order for the cookie dough to age (read the science behind it here).  
  • On the top of the box I wrote in ink to bake at 350 for 12-14 minutes, because the dough would be smaller than what the recipe calls.
  • Tell your recipients to sprinkle the vanilla salt on the dough prior to baking.
  • I made a double batch, which filled 11 boxes with about 1 1/2 cups of dough each.  
  • Here's my grain-free Chocolate Chip Recipe & my Vegan Chocolate Chip Recipe

Two Years Ago: Grandma's No Bakes


Make Your Own Vanilla Salt


I've been going through my plethora supply of vanilla beans (great deal through Azure Standard), in order to make Christmas gifts.  After pinning multiple felt & sewing projects on Pinterest, reality set in, "This is not the time to start something new. Do what you know & love."  

I know & love food.  The feel of my chef knife as I poke & slice through bean after bean, then scrape, scrape, scrape.  Food gifts do it for me.  Giving that gift of knowing what works to someone else is sharing the love.  Vanilla salt is gift.  When you eat a chocolate chip cookie, do you sprinkle salt on top before baking it?  If not, I implore you to begin.  Better yet, make your own vanilla salt & sprinkle that on top.  



After biting in a just from the oven chocolate chip cookie with a minute frosting of salt, you will forever be converted & find the chocolate pops in your mouth.  This year, I'm giving gifts of the best chocolate chip cookie dough (seriously it's the best, it even won the Chocolate Chip Cookie Olympics) with a small jar of homemade vanilla salt.  It's so simple, you'll wonder why you haven't taken to it before now.

What you need:


  • vanilla beans
  • sea salt (if you want fleur de sel--go ahead, but not necessary)
  • chef knife
  • cutting board
  • mortar & pestle


For every vanilla bean, you will want about 4 Tb of sea salt (that's 1/4 cup).  Cut both ends off of the vanilla bean & then with the point of the knife, slice right down the middle until the bean is split in two.  Open up the bean as much as possible so it's similar to a butterflied bean & take the edge of the knife to scrape the bean pods out.  Repeat to both sides.

Either using a mortar & pestle, or putting the salt on the cutting board with the bean, you will want to combine until the majority of the bean pods are evenly distributed. It looks similar to sand.


Save the beans & put in a jar of sugar to make vanilla sugar.  Package up the vanilla salt.  




Two Years Ago: Twist on Tuna Salad & Funny story