Who says that January means ridding our homes of sweets entirely? I’m a proponent of finding healthy options that satisfy my sweet tooth (which is relentless this time of year) and also happen to be guilt-free. And these cold months certainly call for something warm and delicious.
This breakfast tart is sweet, delectable and – believe it or not – totally healthy. Not only is it gluten and dairy-free, it also happens to be packed with protein. Serve it to a crowd for weekend brunch, or hoard it for yourself and savor a slice at breakfast all week long. It will hold you over through these cold mornings, plus – what’s better than being able to say that you ate pie for breakfast? Keep reading for the recipe…
for the crust:
- 1 1/3 cup gluten-free rolled oats
- 1/2 cup almond meal
- 1/4 cup extra virgin coconut oil
- 3 tablespoons maple syrup
- 3-4 tablespoons almond butter
- 1/4 teaspoon sea salt
for the filling:
- 2 medium apples, sliced thin (I used Candy Crisp, but Honeycrisp or any other sweet & tart apple would work)
- 1/2 lemon, juice
- 1/4 cup maple syrup
- 1 round tablespoon tapioca flour
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon ginger
- pinch of salt
- *Optional: Maple syrup to top
- Preheat oven to 375 degrees.
- In a large mixing bowl, add lemon juice and apples. Toss mixture well making sure all apples are coated. Then, add maple syrup, tapioca flour and spices/salt. Using your hands, mix well and set aside to tenderize.
- In another large mixing bowl, stir together all crust ingredients. Using your hands, work mixture together until it becomes a thick oatmeal texture. Reserve about 1 tablespoon of crust to add as a topping later. Add the rest of the crust to a greased 8 inch tart or pie pan, using your fingers to press dough evenly on one singe layer (note: only press into bottom layer, no need to press onto sides). Chill tart dough for 10-15 minutes.
- Once tart is chilled, add apple filling mixture over top evenly. Sprinkle reserved crust mixture over top. Drizzle with maple syrup & bake for 22-25 minutes or until juices are bubbling. Let cool for 15 minutes before slicing. Serve warm!
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