This tart is so easy to make that the kids could do it!
For the base…
Prepare base in the food processor until sticky mixture forms.
Press into mini tartlet pans, lined with plastic wrap. (French fluted tart pans, 6cm diameter) --If you're not too much of a fiddly person, you could make one large one in a pie plate.
Prepare cream filling by processing everything EXCEPT coconut oil until smooth and creamy. Slowly add in coconut oil and pulse in processor for 5 seconds.
Divide filling evenly between tart pans and top with peaches (fruit of choice)
Pop in the freezer to set.
Quick and delicious, these mini Quinoa, Mushroom & Spinach Frittatas make the ultimate healthy snack to keep on hand! Packed with nutrients from whichever veggies you add and packing a punch of protein to keep you satiated!
Preheat oven to 350°F (180°C).
Cook mushrooms & garlic in frying pan until brown and tender.
Whisk eggs in large bowl.
Add cooked quinoa, spinach, Salt and Pepper, add mushrooms.
Line muffin tray and pour evenly between.
15-20 mins in oven or until golden brown.
Serves:8, Prep time:5 mins, Cook time:35 mins, Total time:40 mins
A spiced plum cake that you won't be able to resist, and won't believe is grain, dairy, and nut free! I will definitely make this again with peaches. You can experiment with any other fruit that goes well in pies.
Compliments: Jane Hartman
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