One of my signature dishes is now Gluten-free and guilt-free too.
Using only plant-based ingredients, this recipe is suitable for Vegetarians/Vegans. It can be served with unsweetened Fermented Coconut sorbet (if necessary) for that extra luxurious touch.
Recipe (for 4)
200 g Linseeds, Sunflower, Pumpkin and Sesame Seeds Mix
(with Goji Berries)
100 ml water
50 g Chia Seeds
1 Tbsp Psyllium Husks
1/2 Tsp Ground Cinnamon
Juice of Lemon
2 fresh Passion Fruits
In a mixing bowl place the Seed mix together with Chia, Psyllium husks, and Cinnamon, and add the water.
Mix well and reserve for a moment until all water is absorbed, feels dry with a dough-like texture.
Portion into 4 identical balls.
Using sheets of Parchment paper, place one ball on one sheet and another on top. Using a rolling pin, flatten the dough in a rectangle shape, sandwiched between the two sheets of parchment paper. Thickness should be about 0.5 cm. Repeat the process with the remaining dough.
Peel the apples and slice very finely. You can use a mandolin if necessary.
Place slices of 1 whole apple in the centre of each rolled dough, and roll the dough edges until they touch and cover the corners of the apple slices, as seen on the picture above. Repeat until all tarts are done. Using the Parchment paper, slide onto an oven tray* and bake for 15 minutes (180˚c) in a pre-heated oven.
Let to cool slightly and serve immediately.
* If you prefer caramelised apples and a crusty tart, you can sprinkle Coconut Sugar onto each tart.
1 Teaspoon is enough to cover all tarts.
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Olivier is a Michelin-Star trained chef, a leading lecturer on the UK-first Natural Chefs and Vegan Natural Chefs, and a registered Naturopath and qualified Nutritional Therapist, embracing fully his passion for good food and healthy eating.