This a recipe for a healthy dessert. I mean it’s as healthy as a dessert can get, anyway 😉 Berries, coconut oil rather than butter, small amounts of sugar… and it still tastes great! You can replace Jordan’s Super Nutty Granola with 60g of almonds and 60g of brazil nuts (or whatever nuts you fancy) and just increase the amount of oat to 230g as per Dale Pinnock’s recipe. Dale’s Pinnock is being promoted as a medicinal chef and his recipes look pretty tasty although I changed a few things here and there to make this tart even yummier 🙂 You can find the original recipe here.
150g rolled oats
200g Jordan’s Super Nutty Granola
80ml coconut oil (about 5 tbsp)
200g wholemeal flour
1 tsp ground cinnamon
2 tbsp honey
180g fresh blueberries
2 tbsp soft light brown sugar
1,5 tbsp dark muscovado sugar
1. Preheat oven to 190C.
2. To make the tart base place the granola and oats in a blender and grind until the mixture has a course flour texture. Transfer into a large bowl and mix in the flour.
3. Place coconut oil in a small pan and heat over low heat until it turn liquid.
4. Add cinnamon to the granola flour mixture, followed by coconut oil and honey. Form a soft dough and press into a pie dish. Transfer tart case to the oven and bake for 15 minutes or until golden. Set aside to cool.
6. While the tart base is baking, place blackberries, blueberries, light brown & muscovado sugar into a small saucepan along with 3 tbsp of water. Simmer on medium heat for 30-40min. The constant simmering will breakdown the fruit nicely so it will gain a jam-like texture without the need to add thickeners.
7. Transfer the berry filling to the case and leave tart in the fridge for four hours before serving.
Recipe inspired by the Medicinal Chef Healthy Every Day Cookbook