With Mother’s Day approaching I thought I’d share a gorgeous little recipe that my whole family adores – a healthy, yet easy to make Breakfast Tart. This recipe also features on JamieOliver.com as my spin on the great man’s Mini super-fruit breakfast wraps.
I know this tart might look a bit complicated and decadent but it really is neither. It’s also extremely versatile and intolerance friendly and you can alter the toppings to suit your tastes or to what ever is in season.
So Happy Mothers Day to each and every amazing mumma. I hope your family spoil you rotten!
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.) brown rice 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
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.
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