GF: DF: SF: V

Serves 6-8

Tart crust:

1/2 cup oats

1 cup spelt flour

1/4 cup coconut sugar

pinch sea salt

1/2 cup ghee, melted

1 teaspoon apple cider vinegar mixed with 1 tablespoon ice cold water

Filling:

3/4 cup coconut or vanilla bean yoghurt

Topping: fresh seasonal fruits of choice – mango, berries, passionfruit

Combine oats, spelt flour, coconut sugar and sea salt in a large mixing bowl and mix for approx 3 minutes. Gently pour in ghee and mix a further 2 minutes or thereabouts.Slowly pour in apple cider vinegar and water combination and mix a further 30 seconds. Remove dough from bowl, form into a ball, wrap in glad wrap and refrigerate for 1 hour. After 1 hour, remove the dough from fridge and roll on a floured bench top with a rolling pin until rectangular or circular in shape. Line the base of a tart tin with baking paper and press into the tin (we used a 15 x 30cm rectangular tin). Prick pastry with a few holes, then bake in preheated 180C oven for 25 minutes. Let pastry cool completely before topping with coconut or vanilla bean yoghurt and fresh seasonal fruit of choice.