Gluten Free Blueberry Macaroon Tart Recipe
Ingredients
- 1 1/2 cups / 6 oz / 170g gluten free oat flour
- 3/4 cup / 2 oz / 60g unsweetened finely shredded coconut
- 3/4 cup / 3.75 oz / 106 g sifted and lightly packed natural cane sugar
- scant 1/2 teaspoon sea salt
- 10 tablespoons / 5 oz / 140g unsalted butter, melted
- For the filling:
- 2 cups / 5 oz / unsweetened finely shredded coconut
- 1/2 cup / 2.5 oz / 70g sifted and lightly packed natural cane sugar
- 4 large eggs whites
- 8 ounces / 225 g fresh blueberries
- 1/3 / 1.5 oz / 45g crushed, toasted hazelnuts or pistachios
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 135g | |
| Calories 63 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1382mg | 58% |
| Potassium 215mg | 6% |
| Total Carbs 0.96g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.94g | 1% |
| Protein 14.39g | 23% |
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