Rhubarb-Raspberry Healthy Breakfast Tarts (gluten-free, dairy-free, vegan)
Healthy Tarts for Breakfast, yes! High in fiber, protein and nutrients.
If you’ve never had tarts for breakfast, you must start today!
They can serve either as a elegant personal treat #moodbooster #selfcare, or a nutritious power-up workout meal before or after.
My crust here is so versatile – it can be no-bake, or baked! I was short on time today, so I couldn’t wait for them to freeze, so I baked them, and they came out like a cookie!
Actually so crumbly I had to be soooo careful setting up the photoshoot! And when the fourth one collapsed, of course I ate it.
That’s why you only see three here, haha!
Actually the edges look a bit rough on these, right? Not so perfect today.
Well, there is a story here.
The last time I used these mini tart pans was to bake lemon tarts for a garden party (Yes, we have garden parties, my mother is veerry English, haha). And the crusts were extra delicate so we kept the little tart pan bottom plates on the tarts when we served them.
Uh oh. Whoever did the clean up, tossed out the tart pan plates in the dessert remnants.
So today, I was mixing away, reached for my pans and noticed missing plates. Improvisation needed.
I cut circles out of parchment and sat the tarts on there as I filled them.
Clever, yes? The problem however, as you might guess if you are experienced at pressing batter into tart pans, is that you must be able to spin the tart as you press the edge in to get nice even crust ripple.
Without the bottom plates, there was no spinning. Hence a bit of a rough edge today.
But they are still delicious! And your tart pans will have plates of course. So your edges will be much crisper.
Also the filling here is simple.
I brewed up a rhubarb-raspberry syrup – rhubarb, raspberry and vegan white powdered sugar (aww come on, only a little! You need sugar here to offset the bitterness of the rhubarb, and coconut sugar or maple syrup will only turn your pretty pink mixture brown.).
And I tossed some chia seeds into my pretty syrup and then swirled it into coconut yogurt for a pink delicious filling.
The toppings are your call! I used a chopped almond oat crumble, berries, and a bit of mint!
I hope you try this uncomplicated recipe to make this pretty wholesome dessert for breakfast!
Rhubarb-Raspberry Healthy Breakfast Tarts (gluten-free, dairy-free, vegan, workout food)
- 1 cup gluten-free rolled oats
- 1 1/2 cup coconut flour
- 1/2 cup coconut oil
- 2 tbsp coconut sugar
- 1 cup raspberries
- 1/3 cup rhubarb chopped
- 1/4 cup powdered sugar, vegan (no bone dust) (I used this brand)
- 1/2 cup water
- tart pans removable bottoms, 4-inch (I used this brand)
Make the Tart Shells
- Blend ingredients for the shells, adding the coconut oil last.
- Grease each tart pan or mold with coconut oil and dust with almond flour. Press the tart mixture in, using a glass bottom to flatten.
- Baked: I baked mine 15 min at 325 degrees F, just to brown the top edges and create a more pie-crust-like crumbly texture.
No-Bake: Just press the raw tart mixture in, and put them directly into the freezer for about an hour. The edges will be lighter, and the texture more chewy.
Make the sauce
- Combine raspberries, rhubarb, sugar and water in a large saucepan.
- Bring mixture to a boil and then reduce it to a gentle simmer. Simmer for 10 minutes, stirring occasionally.
Remove from heat, and let sauce cool. Strain out any clumps, refrigerate remain sauce for about 3 days. If you don't mind the sugar, you can add a tsp of chia seeds and use the sauce to swirl into smoothies or as a syrup for pancakes or waffles.
Present the tarts
I filled my tarts with yogurt, and swirl the sauce into the yogurt, top them with a rough crumble of rolled oats, almonds and coconut sugar, and fruit!
Keep refrigerated until ready to serve.