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 tbls chia seeds

120g of mixed nuts/seeds (eg. Walnuts, almonds, pumpkin/sunflower seeds, pepitas, what ever takes  your fancy)

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 tbls 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