The Summer has finally arrived and I see a lot of people making delicious fruit tarts. So I thought it was time to make my own. I had actually expected them to become tough and crunch, but they turned out to be soft and fluffy. And honestly I also liked that a lot and so I left it that way. They taste really good because the banana flour tastes a bit nut-like. For the topping I used lactose free coconut yogurt.
Lately I am enjoying coconut yogurt more than regular yogurt. I try to eat less gluten and lactose and I notice feeling better when I do. I do have to admit that I find it hard to don’t eat cheese in the morning though. But back to the tarts, I put a layer of coconut yogurt on top of them and fresh fruit. You can also pick cottage cheese or another kind of yogurt and of course you can also vary with the fruit.
A really refreshing breakfast recipe that you can create to your own liking.
Baking time: 15 minutes
Amount: 4 tarts
- Tart Molds (12 cm diameter)
How to make it?
Preheat the oven on 180 degrees Celsius (356 Fahrenheit). Put the coconut oil in a small pan and melt on low heat fire.
Put the banana flour in a mixing bowl together with the baking soda, egg and plant based milk.
When the coconut oil has melted you can add it also. Mix properly into a nice dough.
Divide the dough over the forms. Make the top smooth, if you don’t do that it will be difficult to cover them properly. Bake the tarts in 15 minutes done. Pay attention that the baking time may differ per oven.
Let the tarts cool down and cover with the coconut yogurt. After that you can cover them with the fruit of your choice. I picked strawberries, blackberries and pine berries.
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