Healthy Breakfast Tart

Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Breakfast, Dessert

Servings:

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)!

1 tbsp chia seeds
120 g mixed nuts or seeds (¾ cup)
65 g rolled oats (⅔ 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

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.

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.

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 the macadamia nut oil for the base.

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