Ingredients for 6 tarts

200 gr Mulino Marello buckwheat flour

1 tablespoon carob flour

1 tablespoon coconut sugar

30 ml rice or corn oil

Approximately 80 ml of water

half a teaspoon of bicarbonate of soda

juice of one untreated lemon

About 300g of strawberries

Procedure

In a bowl, mix the flour with the bicarbonate of soda combined with the juice of half a lemon, the coconut sugar, the carob and add the oil and water. The mixture must be easily workable by hand. Let the pasta rest in the fridge wrapped in cling film and in the meantime, in a pan, cook the strawberries cut into small pieces, together with the juice of the remaining half lemon. If you like a sweeter flavour, add a spoonful of coconut sugar. Cook for about 10 minutes until the strawberries are soft and mash them a little with a fork. Let it rest. Line the tart molds with the pastry, keeping the edges high and complete with a couple of spoons of cooked strawberries.

Cook in the oven for about 20 minutes at 180 degrees.

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

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

Fortunately, nothing complicated to do, you just need to organize yourself, find the right moment and... do it! Any advice? Make a quantity, perhaps 12 pieces, once cooled, wrap them one by one in cling film or enclose each one in a small food bag. Store in the freezer and simply take them out the night before. In the morning they will be perfect even without having to heat them in the oven! Of course, the best choice is always to make at the moment, but life needs organization and this strategy still allows us to always have genuine foods available, rather than giving in to the need for an industrially packaged snack loaded with sugars, additives and preservatives.

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

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

 

Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.