Yoghurt, Nut & Seed Tart

A nutrient dense nut and seed tart with a gently baked, chewy muesli-style base, layered with creamy yoghurt and finished with seasonal fruit. A naturally sweet, nourishing dessert that’s simple, grounding and always a crowd favourite.

 Ingredients:

• 1 tbsp chia seeds

• 120g of mixed nuts/seeds

• 65g quinoa flakes or rolled oats

• ¼ cup macadamia oil or coconut oil melted

• ¼ cup rice malt syrup or honey

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1 tsp cardamon

• ½ tsp ginger powder

• 1 tbsp water

• 2 cups coconut yoghurt or yoghurt of choice

• mixed fruit or toppings

 Method:

1) Preheat oven to 180 degrees

 2) Grease a rectangle banana bread tin

 3) To make base; Grind chai seeds to a powder/paste, then blitz nuts/seeds into a course meal.

 4) Add rest of  base ingredients and pulse into a dough has formed and stuck together.

 5) With wet fingers press into tin and bake for 15 mins, or until lightly brown

 6) Once cooled, fill with coconut yoghurt ( or Greek or natural yoghurt)

 7) Then top with seasonal fruit