A beautiful, easy to make start to the day, my breakfast tart is healthy enough for breakfast, delicious enough for dessert.
1 tablespoon chia seeds
120g mixed nuts or seeds (or both)
65g (⅔ cup) rolled oats or rolled quinoa flakes
60ml (¼ cup) virgin coconut oil, (melted if solid) or macadamia nut oil
50-85g (3 tbs to ¼ cup approx.) rice malt syrup or raw honey (taste the batter and alter the sweetness to taste)
1 teaspoon vanilla bean paste or powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamon
½ teaspoon ginger powder
1 tablespoon water
Greek or coconut yoghurt
Fresh or stewed fruit of your choice
- Preheat your oven to 180℃/ 350℉. Grease a spring form round or rectangle tin.
- In a food processor grind the chia to a fine meal (TMX 10 seconds, speed 8).
- Add the nuts and/or seeds and grind to a meal (TMX 7-8 seconds, speed 8).
- Now add the rest of the base ingredients and pulse to just combine and break up the oats (TMX turbo x 3-4 pulses). It should form a dough that sticks together when pressed.
- Press into your spring form tin with wet finger tips and bake for 15 minutes.
- Remove from the oven, allow to cool until warm, then remove from the tin.
- Top with unsweetened Greek yoghurt and top with fresh fruit (fig, blueberries, strawberries, kiwi-fruit, mint) or even stewed fruit.
Gluten and grain-free
Choose rolled quinoa flakes instead of oats.
Replace the Greek yoghurt with coconut yoghurt.
Choose seeds (mix of sunflower and pumpkin seeds is lovely) and coconut oil.
Choose rice malt syrup as your sweetener and top with fresh berries.
TIP – you can prepare the base and store it airtight until ready to serve.