+ Well Nourished ⎮Healthy Breakfast Tart - a easy to make gluten and dairy free brekkie

Healthy Breakfast Tart

Healthy Breakfast tart

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!

Serves 4

Method

  1. Preheat your oven to 180℃/ 350℉. Grease a spring form round or rectangle tin.
  2. In a food processor grind the chia to a fine meal (TMX 10 seconds, speed 8).
  3. Add the nuts and/or seeds and grind to a meal (TMX 7-8 seconds, speed 8).
  4. 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.
  5. Press into your spring form tin with wet finger tips and bake for 15 minutes.
  6. Remove from the oven, allow to cool until warm, then remove from the tin.
  7. Top with unsweetened Greek yoghurt and top with fresh fruit (fig, blueberries, strawberries, kiwi-fruit, mint) or even stewed fruit.

Variations
Gluten and grain-free
Choose rolled quinoa flakes instead of oats.

Dairy-free
Replace the Greek yoghurt with coconut yoghurt.

Nut-free
Choose seeds (mix of sunflower and pumpkin seeds is lovely) and coconut oil.

Fructose friendly
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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  • Tanya

    Oh wow this looks so yummy. I’m going to give it a try this weekend. Thanks for sharing the recipe.

  • It’s really good Tanya, love to hear what you think G x

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