Recipe: Strawberry Buddha’s Awakening Breakfast Tart

Base 

1 ½ cups Iswari Buddha’s awakening Acai, banana, strawberry 

1 cup buckwheat ¼ tsp Himalayan pink salt 

3 tbsp coconut oil (solid) 4 ½ tbsp maple syrup 

1 tsp vanilla extract  

Filling 

2 very ripe bananas 

1 cup strawberries 

1 cup coconut yoghurt 

1 tsp vanilla bean paste 

1 tsp Iswari maca powder 

1 tbsp Iswari lucuma powder 

1 sachet (6.5g) vegeset (vegan gelatin) 

Garnish 

Fresh strawberries 

Dried mulberries 

Base 

1. Add the buckwheat, Buddha’s awakening and salt to your food processor and blitz until finely ground. 

2. Add the remaining ingredients and continue to blitz until the mixture forms a sticky dough. 

3. Line the base of your tart tin with parchment paper. 

4. Press the dough into the base and side of the tin, flattening and smoothing it out using the bottom of a flat glass. 

5. Place the dough into the freezer whilst you prepare the filling. 

Filling 

1. Add all the ingredients apart from the vegan gelatine to your blender and blend on high speed until smooth and creamy. 

2. Ina separate glass, mix the vegan gelatine with a few spoonfuls of the liquid mixture and stir well, set aside. 

3. Add the strawberry mixture to a saucepan and bring to the boil. 

4. Once boiling, whisk in the gelatine mixture and keep stirring for a minute or until the mixture begins to thicken. 

5. Remove from the heat and pour on top of the cake base. 

6. Tap the cake tin on your work counter to knock out any air bubbles. 

7. Allow to cool slightly before placing in the fridge to set for 1 hour minimum. 

Garnish 

1. Slice the strawberries and arrange them in rows on top of the tart.

By: Christina Leopold

Instagram: @addictedtodates