Raspberry and Blackberry Vegan Jam Tarts

200g Amisa Brown Rice Flour

2 tbsp ground flaxseed

1 tsp vanilla extract

4 tbsp coconut oil

4 tbsp maple syrup

100ml raspberry jam

100ml blackberry jam

  1. Preheat the oven to gas mark 5/375F 180C.
  2. Make sure the coconut oil is warm and melted and has not solidified.
  3. In a large bowl, mix together the Brown Rice Flour, ground flaxseed, vanilla extract maple syrup and coconut oil, using a spoon at first and then working with your hands. After a few minutes, a dough should form.
  4. Sprinkle some moreBrown Rice Flour onto your rolling surface and on top of your dough.
  5. Roll the pastry with a rolling pin until it is about 3 or 4mm thick. 
  6. Cut out 12 circles with a cookie cutter (or the open end of a drinking glass works too).
  7. Get a cupcake baking tray, and gently push each circle of pastry into the cupcake indents.
  8. Put a teaspoon of both jams into each pastry and spread evenly.
  9. Place the tarts in the oven for about 20 minutes. Once baked, allow to cool and serve!


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