GF :  SF : V

Serves 8

Pastry:

3 cups almond meal

1/3 cup coconut flour

good pinch sea salt

3 tablespoons coconut oil, melted

1/4 cup rice malt syrup

1 1/2 tablespoons vanilla bean essence/extract

Filling:

1 1/2 cups FIVEAM ORGANICS Greek Yoghurt

3 cups mixed berries

Freshly sliced mint leaves or edible flowers for garnish (optional)

Preheat oven to 180C. In a large bowl combine almond meal, coconut flour and sea salt. Melt together coconut oil, rice malt syrup and vanilla and add to almond and coconut mixture and stir well. Transfer dough to a greased 22cm tart pan with a removable base and evenly press dough in bottom and up sides of pan. Bake in center of oven until golden and firm, about 12-16 minutes, then transfer to a rack to cool for an hour. Fill the tart once cooled with a base layer of greek yoghurt and arrange berries over the top. Garnish with sliced mint leaves or edible flowers if desired and serve.