• Pre-heat the oven to 180°C/350°F (fan-forced).
• In a large bowl, mix together the nuts, almond meal, protein powder, arrowroot and coconut flour.
• In a jug whisk the egg, sweetener and vanilla. Add to the dry and mix until a dough forms.
• If it's too wet, add coconut flour teaspoon at a time to form a slightly sticky dough.
• Place onto a piece of baking paper and flatten into a oval/ rough rectangle. Place another piece of baking paper on top and roll until a thin, flat base is formed.
• Peel off the top layer and place onto a baking tray. Bake for 15 minutes.
• Allow to cool completley and keep in the fridge until ready to serve.
• Make the cinnamon yoghurt by mixing the cinnamon, sweetener and yoghurt together.
• Assemble by smearing the cinnamon yoghurt over the base and topping with the fruit. To get a nice crumb-free slice, cut chilled, on a chopping board with a large sharp knife.

Thermomix

• Start by chopping yor pecans or walnuts. Pulse (turbo button) 1-2 times to roughly chop.
• Add the almond meal, protein powder, arrowroot and coconut flour. Mix 30 seconds, speed 5.
• Add the egg, sweetener and vanilla and mix 10 seconds, reverse speed 5.
• If it's too wet, add coconut flour teaspoon at a time to form a slightly sticky dough. Mix 5 seconds, reverse speed 5.
• Place onto a piece of baking paper and flatten into a oval/ rectangle. Place another piece of baking paper on top and roll until a thin, flat base is formed.
• Peel off the top layer and place onto a baking tray. Bake for 15 minutes.
• Allow to cool completely and keep in the fridge until ready to serve.
• Make the cinnamon yoghurt by mixing the cinnamon, sweetener and yoghurt together.
• Assemble by smearing the cinnamon yoghurt over the base and topping with the fruit. To get a nice even slice, cut once chilled, on a chopping board with a large sharp knife.

Store

• You can store the base either whole or sliced in the fridge or freezer. Then simply top with yoghurt and fruit and enjoy for breakfast.