To prepare the pastry, add the buckwheat flour, ground almonds, flaxseed, arrowroot, coconut sugar, cinnamon and salt to a large mixing bowl. Mix well to combine.

Add the coconut oil to the mixing bowl and rub into the flours with your fingers to form a heavy crumb texture.

Add the filtered water a little at a time and bring together using your hands to form a dough. Cover and refrigerate for 15 minutes to chill.

Whilst the dough is chilling, add the berries to a large bowl with the maple syrup, arrowroot powder, ginger and cinnamon. Stir well to combine and set aside until ready to use.

Preheat the oven to 180 degrees Celsius, 160 for fan assisted.

Remove the chilled pastry from the fridge and press into the base and edges of a large loose-bottomed tart tin. The tin used for this recipe measured 35 x 12.5cm (14x5in) The pastry should be of an even thickness on the base and sides - about 4mm. Reserve the remaining pastry to one side for your decorations.

Prick the pastry base with a fork and transfer to the oven for 8 minutes until lightly golden.

Stir the berries again, then spoon into the part cooked pastry, tightly packing the fruit. Drizzle the juices from the fruit bowl over the top of the fruit.

Transfer to the oven to bake for 20 minutes until the fruit is tender and releasing their juices.

Whilst the tart is cooking, roll out the reserved dough to 3mm thick. Use your preferred cookie or pastry cutters to cut decorations from the rolled dough.

After 20 minutes, remove the tart from the oven and arrange the pastry decorations over the top of the fruit. Return to the oven for a further 10 minutes until the pastry is cooked through and golden brown and the fruit is bubbling.