- 100g sesame seeds
- 100g sunflower seeds
- 1/8 tsp Himalayan sea salt
- 2 tsp psyllium husks
- 25g coconut sugar
- 1 egg
- 30g soft coconut oil
- 2 cups blackberries/fruit of your choice
- 2 tbsp coconut sugar to sprinkle over the top
Method:
- Preheat oven to 160C.
- Place sesame and sunflower seeds into TM bowl with salt, psyllium husks and coconut sugar and mill 10 secs/speed 7.
- Scrape down the sides of the bowl and mill for a further 5 secs/speed 10.
- Add egg and coconut oil and mix for 5 secs/speed 4.
- Roll pastry gently between two sheets of baking paper then lower into the tart tin you are using for the pie crust. Gently push it into the tin with the other piece of paper still on the top.
- Refrigerate the crust for 20 mins while the oven heats up and you wash and drain your fruit.
- Peel the top layer of pastry off carefully and trim the edges with a sharp knife and bake the pie crust for 30-45 mins or until it is lightly golden.
- Spoon the fruit onto the tart case, sprinkle over the extra coconut sugar, crumble over any unused pastry mix and bake for 30-45 mins until the crumble is golden and the fruit soft.
- Enjoy with coconut yoghurt – yum!