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Healthy Breakfast Tart

| Breakfast, Desserts

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 Healthy Breakfast Tart. This recipe also features on JamieOliver.com as my spin on the great man’s Mini super-fruit breakfast wraps.

This healthy breakfast tart is a delicious, wholesome way to start your day. With a crunchy, nutty base and a creamy yoghurt filling, it’s both satisfying and nutritious. Topped with your favourite fresh or stewed fruits, it’s as versatile as it is tasty.

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!

Health benefits

Packed with healthy fats from nuts and seeds, this breakfast tart also provides fibre from chia seeds and oats (or quinoa flakes for a gluten-free option). Topping it with Greek or coconut yogurt adds a dose of probiotics for gut health, while fresh fruit offers antioxidants and natural sweetness.

Ingredients

This tart recipe couldn’t be easier to make. The granola like base is made from a mix of chia seeds, nuts or seeds, rolled oats (or quinoa flakes), coconut oil, rice malt syrup or honey, vanilla extract and warming spices like cinnamon, cardamom, and ginger. The filling is simply thick Greek or coconut yogurt, topped with fresh or stewed fruit of your choice for a naturally sweet finish.

How to make this healthy breakfast tart

To make the crust of this fruit tart, blend chia seeds and nuts or seeds in a food processor until fine. Add oats, coconut oil, sweetener, spices, and a bit of water, then pulse until the mixture forms a dough. Press the dough into a greased springform tart pan and bake for 15 minutes. Let it cool, then top with yogurt and your favourite fresh fruit like berries or kiwi or banana.

Serving suggestions and how to store

This tart is best served fresh with a generous topping of fresh fruit (or stewed fruit if you prefer). It’s perfect for breakfast or brunch, and slices neatly for easy serving. You can store leftovers in an airtight container in the fridge for up to two days, but it’s best enjoyed the same day for optimal freshness.

Vary this healthy breakfast tart to suit your needs

For a gluten-free or grain-free version, use quinoa flakes instead of oats. To make it dairy-free or vegan, swap the Greek yogurt for coconut yogurt. If you’re avoiding nuts, replace them with seeds like sunflower or pumpkin seeds, and for a coconut-free option, use macadamia nut oil in the base.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

For more delicious, easy to make, healthy breakfast recipes, click HERE.

Healthy Breakfast fruit tart - This Healthy Breakfast Tart is a versatile, nourishing start to the day. It suits grain, gluten, dairy, fructose, egg & nut-free. Thermomix method included.
Print Recipe
4.94 from 15 votes

Healthy Breakfast Tart

This quick and easy to prepare tart is super nourishing so good enough for breakfast but pretty enough for dessert (or just dessert for breakfast)!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Dessert
Servings: 4

Ingredients

Base

  • 1 tbsp chia seeds
  • 120 g mixed nuts or seeds (¾ cup)
  • 65 g rolled oats (â…” cup) or rolled quinoa flakes
  • 60 g coconut oil (¼ cup) melted if solid
  • 85 g rice malt syrup or honey ¼ cup approx.) taste the batter and alter the sweetness to taste
  • 1 tsp vanilla -paste or powder
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground ginger
  • 1 tbsp water

Filling

  • natural, Greek or coconut yoghurt
  • Fresh or stewed fruit of your choice

Instructions

  • 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. If using a Thermomix, blend 10 seconds, speed 8.
  • Add the nuts and/or seeds and grind to a meal. If using a Thermomix, grind 7-8 seconds, speed 8.
  • Now add the rest of the base ingredients and pulse to just combine and break up the oats. If using a Thermomix, 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 or thick-set natural yoghurt and top with fresh fruit (fig, blueberries, strawberries, kiwi-fruit, mint) or even stewed fruit.

Store

  • Store in an airtight container in the fridge.

Easter Inspired Breakfast Tart

  • To make this Easter inspired breakfast tart, I made a mould for the biscuit base from tin foil by folding strips and stapling together then forming into an 'egg' shape.
  • This is the side on view of this cute little Breakfast Tart. It slices beautifully into neat portions too so it's easy to serve.

Notes

Gluten and grain-free

Choose rolled quinoa flakes instead of oats.

Dairy-free and vegan

Replace the Greek yoghurt with coconut yoghurt.

Nut-free

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

Coconut-free

Choose the macadamia nut oil for the base.

Tip

You can prepare the base and store it airtight until ready to serve.
 
 

How yum is this? I'd love to hear what your favourite topping is - post your twists in the comments below.

Garlic Mushroom Omelette Wrap

| Budget Friendly, 30 Minute Meals, Breakfast

This simple, delicious Garlic Mushroom Omelette Wrap recipe is SUPER special. You see it’s the first of ten recipes I’ll be sharing with JamieOliver.com for Jamie’s Food Revolution campaign starting this Friday 20th May 2016.

A few months back I was one of ten lucky people, chosen worldwide to put my spin on ten of Jamie’s recipes that will save your life. The first is a Cheese Omelette and this is my spin… a Garlic Mushroom Omelette Wrap. It is a delicious, nutrient dense ‘anytime meal’ that my whole family adores and I hope you love it too!

Health benefits

Mushrooms are a wonderful source of antioxidants, fibre, vitamin D and a powerful immune boosting food. The garlic offers more immune support as does the protein from the cheese and egg. Spinach and thyme add a fresh touch along with extra vitamins and minerals. This is one healthy combo!

Ingredients

This wrap uses simple ingredients: butter or oil, mushrooms, garlic, fresh thyme, baby spinach, eggs, and cheddar cheese. A dash of sherry vinegar or a substitute adds a subtle tang.

How to make a Garlic Mushroom Omelette Wrap

This recipe serves 1 person, so multiply the ingredients to feed as many as you need. In a hot pan, melt butter or oil and sauté garlic, mushrooms, and thyme until golden. Add vinegar and spinach to wilt, then set aside. Beat the eggs, season, and pour them into the pan to form a thin omelette. Sprinkle with cheese, add the mushroom mix, and fold the omelette into a egg wrap.

Serving suggestions and how to store

Serve this wrap fresh from the pan or wrap it in foil for an easy, on-the-go meal. Leftovers can be stored in the fridge and gently reheated in a pan or microwave.

Vary this to suit your dietary needs

For a dairy-free option, skip the cheese, or use a dairy-free alternative. Swap cheddar with your favourite cheese, like feta, for a different flavour. To keep it gluten-free, ensure your vinegar is gluten-free.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, quick easy and healthy breakfast recipes, click HERE.

Mushroom omelette wrap
Print Recipe
4.86 from 7 votes

Garlic Mushroom Omelette Wrap

My Garlic Mushroom Omelette Wrap is a delicious, nutrient dense dish that my whole family adores. It's great for brekkie or for a fast lunch or dinner. 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Main Course
Servings: 1

Ingredients

  • 20 g butter, ghee or olive oil
  • 150 g mushrooms -any combination, I like Swiss Brown, shiitake and oyster, sliced or torn
  • 1 clove/s garlic -finely chopped
  • ½ tsp fresh thyme leaves
  • ½ tsp sherry vinegar -can substitute red wine vinegar with a pinch of sweetener dissolved into it
  • 10 g baby spinach (approx. 1 handful/s)
  • 2 egg/s
  • 10 g cheddar cheese

Instructions

  • Heat a large non-stick or cast iron pan over a medium-high heat and add the butter, ghee or olive oil.
  • Once it has melted add the garlic, mushrooms, thyme and a good pinch of sea salt and black pepper. Stir well so that the mushrooms are coated in the butter.
  • Cook for 3-4 minutes stirring occasionally, until the mushrooms soften and brown.
  • Add the vinegar and spinach and stir for 30 seconds to just wilt the spinach. Set aside.
  • Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
  • Add a little more butter to the hot pan, then carefully pour in the eggs.
  • Tilt the pan so that the egg thinly coats the base of the pan.
  • Grate the cheese onto a board and sprinkle over the egg.
  • Now add the mushrooms to the centre of the omelette wrap and fold in the edges to form a parcel.

Notes

Dairy-free

Just leave out the cheese. You can also swap the cheddar with goat or cows feta or any other cheese you like really.

Gluten-free

Ensure the vinegar you use is gluten-free.

Tips

You can wrap this in foil for a meal on the go. To make a thicker, more sturdy wrap, double the eggs.
 

Let us know how you enjoy this delicious recipe. Post a comment and rate this recipe below!

Kids in the Kitchen
Encouraging kids to cook is so important! Loads of kids love following my kids on Youtube. Here’s a video recipe of my Mushroom Omelette wrap.

Healthy Apple Pie – rustic style (with gluten, grain, dairy & egg free versions)

| Baked Sweets, Desserts

As the cooler months roll in and apple season is at its peak, there’s no better time to whip up a comforting, healthy apple pie. My husband, who rarely indulges in sweets, has a soft spot for this rustic-style apple tart. It’s a simpler, fuss-free version that skips the complicated pastry work but still delivers the perfect amount of sweetness and that classic flavour. You can make one big pie (less fiddly) or lots of individual ones.

Health benefits

Store-bought apple pie often comes with a hidden list of not-so-healthy ingredients. These pies are typically loaded with refined sugars, unhealthy fats like hydrogenated vegetable oils and preservatives to keep them shelf-stable. The crust is often made with white flour, lacking the fibre and nutrients found in whole grains, while the filling can be packed with high-fructose corn syrup and artificial flavours. All these additives can make store-bought pies a far cry from this nourishing, homemade version where you control what goes in!

This low sugar, rustic apple pie is a wholesome blend of whole, natural ingredients, offering a comforting dessert that’s better for you without sacrificing taste. By choosing spelt flour and natural sweeteners, you’re giving yourself a treat that’s as nourishing as it is delicious.

Ingredients

The key ingredients for this pie include a wholesome spelt shortcrust pastry made from wholemeal spelt flour, butter, coconut sugar, and a touch of vanilla. The filling is all about the apples—Granny Smith apples are my favourite type of apples—paired with a hint of cinnamon and natural sweeteners like rice malt syrup, honey, or maple syrup. For those with dietary restrictions, there’s a gluten, grain, dairy, and egg-free pie crust option too.

How to make this Healthy Apple Pie

Making this apple galette is a breeze, there’s less than 20 minutes of prep time. Start by preparing the spelt or gluten-free pastry, then with a rolling pin, roll it out between parchment paper. Slice your apples thinly and mix with a simple cinnamon glaze. Arrange the apples on the pastry, fold in the edges, brush with glaze, and bake on a baking sheet until golden brown. It’s that easy!

Serving suggestions and how to store

This rustic apple pie is perfect warm out of the oven, perhaps with a dollop of cream or a scoop of vanilla ice cream. Leftovers (if there are any!) can be stored in an airtight container in the refrigerator, ready to be reheated for a dessert later on.

Vary this healthy apple pie to suit 

For those following a low-fructose diet, skip the sugar in the pastry and opt for stevia instead, while replacing the apples with berries or rhubarb for a delicious twist. You can also mix in some berries or rhubarb with the apples for a bit of extra flavour. Whether you need gluten-free, dairy-free, or egg-free options, this pie can easily be adapted to suit your needs.

Check out the variations below the main recipe for tips on how to adapt it to your specific dietary needs.

For more delicious, healthy and easy to make wholefood treats, click HERE.

This healthy apple pie recipe is delicious & easy to make. It has two pastry options, a spelt shortcrust & a gluten, grain, dairy & egg free version
Print Recipe
5 from 5 votes

Healthy Apple Pie - rustic style (with gluten, grain, dairy & egg free versions)

This recipe gives you two pastry options to suit your dietary requirements. It's super simple to make and my hubbies favourite dessert.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert, Snack
Servings: 1 pie

Ingredients

Spelt shortcrust pastry

  • 300 g wholemeal spelt flour
  • 160 g butter chilled and diced
  • 3 tbsp coconut sugar or rapadura
  • 1 egg/s -yolk
  • 1 tsp vanilla -powder, extract or essence
  • 1-2 tbsp chilled water
  • OR

Gluten, grain, dairy and egg free pastry

  • 2 tsp chia seeds (ground is best, but can be unground)
  • Pinch xanthan gum (optional but does help to bind it more strongly)
  • 70 ml hot water
  • 200 g almond meal
  • 70 g true arrowroot flour (starch)
  • 3 tbsp coconut sugar or rapadura
  • ½ tsp bicarbonate of soda
  • Pinch sea salt

Filling

  • 6 large Granny Smith apple/s -peeled
  • 2 tsp ground cinnamon
  • 2 tbsp rice malt syrup, honey or maple syrup
  • 2 tbsp hot water

Instructions

  • Preheat your oven to 180℃/350°F (fan forced).

Spelt Pastry

  • In a food processor mix the flour and sugar until combined. TMX 10 secs, speed 2.
  • Add the butter and process until it comes together in a coarse crumb  (you can also do this by hand by rubbing the butter into the flour mix). TMX 10 seconds, speed 4. 
  • Add the egg yolk, vanilla and 1 tablespoon of water. 
  • Process until the dough starts to come together, then gently knead it for a minute. TMX 10 seconds speed 4 then 30 seconds on the knead setting.
  • Add extra water if necessary teaspoon by teaspoon until it is the proper consistency (see the note about consistency below). TMX knead an extra 10 seconds.
  • Form a disc and wrap the dough in parchment (baking) paper and rest in the fridge for at least 30 minutes whilst preparing your apple.

Gluten, grain, dairy and egg free pastry

  • In a small bowl, place the chia, xanthan and hot water and mix until well combined. Rest until a gel is formed (approx 10 minutes).
  • In a food processor or bowl mix the almond meal, arrowroot, sugar, bicarb and salt until very well combined. TMX 10 secs, speed 2.
  • Add the chia gel and process until it forms a ball. TMX 10 seconds speed 4
  • Add extra water if necessary, teaspoon by teaspoon until it is the proper consistency (see the note about consistency below).
  • Form a disc and roll as instructed below.
  • * Note this gluten free pastry will not brown the way the spelt will. Cooking it until it is brown will result in a really hard, not so nice pastry! Glaze it also with the cinnamon glaze to add a lovely bit of colour.

A note about pastry consistency

  • As all whole flours are slightly different in their consistency/texture, you will need to judge how much water is needed yourself for both types of pastry. The consistency you are after is that the dough should easily come together in a firm, slightly sticky ball (but not stick to your hands or the bowl).

For the filling

  • Take your peeled apples and cut them in half lengthways and remove the core.
  • Lay them flat side down and cut into 3-5mm slices (they need to be very thin, especially for a gluten free pie as the pastry can not be overcooked or it will toughen).
  • In a small bowl mix the cinnamon, sweetener and hot water until combined to form a glaze.

To assemble

  • Flatten the disc of (either) pastry between two sheets of parchment (baking) paper.
  • Roll into one large (rough) circle, about 3mm thick and peel off the top sheet of parchment paper. Place the parchment paper and rolled out pastry onto a baking tray.
  • Fan out the sliced apple and arrange to cover the centre of the pastry about an inch or so from the outer edge.
  • Fold in the edges roughly.
  • Brush with half of the cinnamon glaze.
  • Bake for about 20 minutes.
  • Remove from the oven and brush over the remaining glaze.
  • Return to the oven for about another 5 minutes (maximum for gluten free, remember it will not brown). For the spelt version, you can continue to cook  until the apple has softened and the pastry is golden brown.

Store

  • Store in an airtight container in the fridge.

Notes

Low-fructose

Apple pie is pretty much out if you are fructose intolerant. For a low fructose pie, omit the rapadura or coconut sugar in the pastry and replace with a pinch of stevia powder. Fill the pie with berries or rhubarb and choose the rice malt syrup to make the glaze.

Add berries or rhubarb

Feel free to add in some berries or diced rhubarb to the apple. A flavour match made in heaven!

A word about baking paper

THE best parchment paper I've come across is made by a company called "If you care".  Not only is it environmentally friendly, totally chlorine free and fully compostable, it is the best baking paper (and cupcake moulds) I have come across in a long shot.  It is so non-stick, you can even reuse it again and again if you like.  It is available at my favourite eco store Biome…check it out here
 

What do you think of this recipe?  I love to receive your feedback…please post a comment below.

 
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