There’s a saying going around that when you eat raw and vegan food-based diets, it means you can have your cake for breakfast. It makes sense considering a lot of the raw treats are based on fruit and nuts. But, I’ve never been too keen for cake at breakfast, until I made these fruit tarts. It’s not cake, but it’s made with all the same things you’d find in a healthy sweet breakfast to fuel and nourish your body. You’ve got nuts and seeds for healthy fats and fibre; mixed berries for more fibre, antioxidants, and natural sweetness, and a creamy yoghurt filling that will keep you full until lunch. It’s like muesli with fruit and yoghurt, just in a tart form. If you tolerate dairy, sub in some plain greek yoghurt to bump up the protein further. I made mine in 4 tart cases but couldn’t finish it off. So I’d recommend using 5-6 tart cases instead for a smaller serve.
The image of a poppyseed cake had been haunting me for over a week now. Today, as my kitchen is in need of groceries, I decided it was time for that cake. But I didn’t want to go out and buy one, or spend hours in the kitchen making a mess and then having to wait. ‘Cooling minutes’ (and cardio minutes) are the longest minutes ever!
Rich in potassium for heart health, with no refined sugars, gums, or other additives. It’s gluten, dairy, vegan, paleo and low fodmap.
- 1 bottle, separated into 3/4 cup, and the remainder of Inside Out Salted Caramel Almond Milk