Berry Breakfast Tart

Looking for something light and fresh to make this week?

Ingredients:

Crust

• 3 Tbsp melted ghee or grass-fed butter, divided

• 1/4 cup raw honey or pure maple syrup

• 1 tsp vanilla extract

• 1 1/2 cups gluten-free old-fashioned rolled oats

• 1/4 cup sunflower seeds

• 1/4 cup finely shredded unsweetened coconut

• 1 egg white, beaten until frothy

Filling

• 1 cup unsweetened coconut yogurt

• 3 Tbsp raw honey

• 1 tsp vanilla extract

• 2 tsp fresh lemon zest

Topping

• Fresh berries, as desired for the topping

• Additional fresh lemon zest to garnish

• Fresh mint leaves to garnish if desired

Instructions:

1. Preheat your oven to 325 degrees F.

2. Place the ghee/butter in a microwave-safe bowl or a small pot on the stovetop, and melt until just warm and melted.

3. Take about 1 tablespoon of your melted ghee and using your fingertips or a pastry brush, grease a 9-inch tart pan.

4. In another bowl, beat egg white until frothy, and set aside.

5. Add your honey and vanilla to the bowl with the remaining melted ghee/butter, and stir well to combine.

6. In a large bowl, combine the oats, seeds and coconut. Pour in your ghee-honey mixture using a spatula to get all of it, and add your beaten egg white, then thoroughly stir to combine.

7. Press this mixture into your prepared tart pan, going all up the sides to create the crust.

8. Bake the crust for around 22-25 minutes in your preheated oven, or until it is just golden brown and holds its shape.

9. Allow your crust to completely cool.

10. Meanwhile, in a large bowl, whisk all the filling ingredients together.

11. Carefully transfer the tart crust onto a platter.

12. Gently pour in your yogurt filling, and smooth evenly with a spatula.

13. Top with fresh berries and lemon zest, as desired.

14. Serve immediately and enjoy!