At Cunning Folk we’re huge proponents of the idea that everything can be magical. Our kitchens are full of ingredients that nourish us and change us, uplifting us or calming our nerves, fighting inflammation or aiding concentration. Even the common herbs that grace our cabinets can be powerful. Folklore has spoken of rosemary as a herb to help improve memory, and research is catching up. Below is a (slightly adapted) recipe from Lauren Lovatt’s beautiful book Mind Food. This recipe is vegan and gluten free.
Photography © Sara Kiyo Popowa
Blueberries are an incredible brain food, not just for their antioxidant properties, but they are also one of the best sources of anthocyanins, which help to reduce inflammation in the brain through fighting free radicals. Of course, they are also here for their taste and there is nothing better than a fresh juicy blueberry, grown in season. Paired with our omega-rich walnuts and memory-supporting rosemary, this blueberry frangipane-filled tart is quite the Mind Food treat.
Serves: 12, makes one 30cm (12in) tart
Time taken: 1 hour
For the pastry
200g (7oz) chickpea flour
200g (7oz) tapioca flour
2 tbsp maca
100g (3½oz) cold plant-based butter or coconut oil
50g (scant ¼ cup) olive oil
20g (¾oz) rapadura or coconut sugar
1 tbsp chopped rosemary
¼ tsp pink Himalayan salt
For the blueberry jam
200g (1¾ cups) fresh or frozen blueberries
1 tbsp maple syrup
For the walnut frangipane
100ml (scant ½ cup) vegan butter
100g (½ cup) rapadura or organic caster (superfine) sugar
100ml (scant ½ cup) aquafaba (chickpea water)
250g (2½ cups) walnuts, finely ground into a flour
3 tbsp buckwheat flour
Zest of 1 lemon
½ tsp baking powder
To serve
Fresh blueberries
Preheat the oven to 180°C fan (200°C/400°F/Gas 6). Lightly grease a tart tin.
PASTRY Mix the flours with the maca in a large bowl and then add the butter or coconut oil. Lightly rub the flour and butter between your fingertips until it resembles fine breadcrumbs.
Make a well in the middle of the breadcrumbs and add the oil, salt and 1 tablespoon of water. Bring the pastry together with your hands. Add another tablespoon of water as needed and a smooth dough should form. When there are no breadcrumbs left, combine the dough into a large ball, then place it onto a floured surface and roll it out to 4mm (1/8in) thick.
Lightly grease a 30cm (12in) tart tin with a removable base. Carefully place the pastry into the greased tin. It might crack slightly and if so, keep calm and simply fix any cracks with the pastry offcuts. Prick the pastry with a fork a few times to prevent it from rising, and bake in the preheated oven for 5 minutes until lightly golden, then remove from the oven briefly and meanwhile make the fillings.
BLUEBERRY JAM Place the blueberries and maple syrup in a saucepan over a low heat and simmer for 5 minutes until they are slightly caramelized. Set aside.
WALNUT FRANGIPANE To make the walnut frangipane, cream the butter and sugar together in bowl with a whisk. Fold through the aquafaba, walnuts, flour, lemon zest and salt to form a reasonably thick, well combined mixture.
Place half of the blueberries evenly across the base, followed by the walnut frangipane. Bake the filled tart for a further 25 minutes until the pastry is crisp and golden. Remove from the oven and leave it to cool, then cut into slices and top with fresh blueberries and a sprinkle of bee pollen for a wonderful afternoon boost.
Mind Food, published by Quarto, is full of nutritious, healthy recipes to eat with every season.