Tacohuaco

This is perfect summer desert. It’s easy and quick to make, and fresh berries are its main ingredient. It can also be a good option for travel because it doesn’t need many ingredients or tools. It’s the best if you cook in the evening and eat for breakfast the next morning, with some café de olla.

Ingredients

Yields 6 portions

  1. 500 g of blueberries
  2. 75 g of coconut sugar
  3. 100 g of all-purpose flour
  4. 100 g of rye flour
  5. 30 g of almond flour
  6. 140 g of butter
    cold

You will need

  1. oven
  2. 25×20 cm baking form

Directions

  1. In a baking form, mix berries with two tablespoons of coconut sugar (about 25 g), and leave for about 30 minutes.
  2. Preheat oven to 200 ˚C.
  3. Mix dry ingredients: all-purpose flour, rye flour, almond flour, and the remaining 50 g of coconut sugar.
  4. Mix in the butter with your hand until almost all butter is absorbed and there’s almost no dry four left.
  5. Spread the dough on top of the berries in an even layer.
  6. Bake for 25–30 minutes, until golden-brown.

Notes & tips

Try it with different berries, or add other berries to the blueberries. A mix of blueberries, blackberries, and strawberries works very very well…
Explore ingredients

Ingredients explorer

NameKindSeasonContains
All-purpose flourVeganGluten
Almond flourVegan
BlueberryVegan
July
August
September
ButterVegetarianDairy
Coconut sugarVegan
FlourVeganGluten