Carob tarts and strawberries

Inserted by Rosa Rizzo the


Ingredients for 6 tarts

200 gr Buckwheat flour Mill Marello

1 tablespoon of carob flour

1 tablespoon of coconut sugar

30 ml rice oil or corn

80 ml of water

half a teaspoon of bicarbonate

Juice of untreated lemon

300 grams of strawberries


Stir in a bowl the flour with bicarbonate combined with the half lemon juice, coconut sugar, carob and add oil and water. The mixture must be easily workable with the hands. Let the dough rest in the fridge wrapped in the film and in the meantime in a pan cooked the strawberries cut into small pieces, along with the juice of the remaining half lemon. If you like a sweeter taste add a tablespoon of coconut sugar. Cook for about 10 minutes until the strawberries are soft and crush them a little with a fork. Let it rest. Coated the crostatine molds with the shortbread holding the edges and completed with a couple of tablespoons of cooked strawberries.

Baked for about 20 minutes at 180 degrees.

A simple deliciousness to start the day with energy and good mood!

For breakfast the tarts are a true classic, but not only, practical and comfortable, they are ideal for children and teenagers to take to school for snack.

Nothing complicated to make luckily, just organize yourself, find the right time and ... do! An advice? Quantity, perhaps 12 pieces, once cooled wrap them one by one in the film or enclose each in a food bag. Storage in freezer and the night before simply pull them out. In the morning they will be perfect even without the need to warm them in the oven! Of course, the best choice is always to do at the moment, but Life need for organization And this strategy still allows us to always have to be available to genuine food, rather than giving to the need for a packaged industrial snack full of sugars, additives and preservatives.

Choose the strawberries protagonists of this spring, to alternate then in summer with cherries, peaches and raspberries.

Finally, try the carob, a delicate and sweet powder from the taste similar to cocoa. It will give a new taste to your pastry, giving you the opportunity to decrease the amount of sweetener!


Article by Dr. Isabella Vendrame - Psychologist Food Coach, writer and disclosure.

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