This tart looks stunning and tastes delicious. It looks and feels like you’re eating something “naughty”, yet it’s loaded with essential pregnancy nutrients.

| Serves 4 |

Ingredients

Base

1 tbsp chia seeds

120 g mixed nuts or seeds (¾ cup)

65 g rolled oats (⅔ cup) or rolled quinoa flakes

60 g coconut oil (¼ cup) melted if solid

50-85 g rice malt syrup or honey (3 tbs to ¼ cup approx.) taste the batter and alter the sweetness to taste

1 tsp vanilla -paste or powder

1 tsp ground cinnamon

1 tsp ground cardamom

½ tsp ground ginger

1 tbsp water

Filling

Greek or coconut yoghurt

Fresh or stewed fruit of your choice

Method

Preheat your oven to 180℃/ 350℉. Grease a spring form round or rectangle tin.

In a food processor grind the chia to a fine meal (TMX 10 seconds, speed 8).

Add the nuts and/or seeds and grind to a meal (TMX 7-8 seconds, speed 8).

Now add the rest of the base ingredients and pulse to just combine and break up the oats (TMX turbo x 3-4 pulses). It should form a dough that sticks together when pressed.

Press into your spring form tin with wet finger tips and bake for 15 minutes.

Remove from the oven, allow to cool until warm, then remove from the tin.

Top with unsweetened Greek or thick-set natural yoghurt and top with fresh fruit (fig, blueberries, strawberries, kiwi-fruit, mint) or even stewed fruit.

Store

Store in an airtight container in the fridge.

This stunning recipe was created by the talented Georgia Harding of Well Nourished.