Stu: Big thanks to Georgia Harding from Well Nourished for this amazing recipe, in her words… “I’m always being asked to come up with breakfast recipes to help convince kids to move away from the processed cereal isle, to a more nourishing start to the day. This Breakfast Fruit Pizza maybe your answer. It jams a lot of protein, good fats and fibre into each slice and is easy to make ahead for a breakfast on-the-go”.
- 50g pecan or walnuts (½ cup) roughly chopped
- 125g almond meal (1¼ cup)
- 40g 180 Nutrition Superfood Protein Blend
- 2 tbsp true arrowroot flour
- 1 tbsp coconut flour
- 1 free-range or organic egg
- 2 tbsp rice malt syrup, honey or maple syrup
- 1 tsp vanilla
- 250 g full-fat natural yoghurt (1 cup) or coconut yoghurt
- ½ tsp ground cinnamon
- 1 tbsp rice malt syrup, honey or maple syrup (optional)
- 1 cup of fruit of your choice
- Pre-heat the oven to 180°C/350°F.
- In a large bowl, mix together the nuts, almond meal, 180 Nutrition Superfood Protein blend, arrowroot and coconut flour.
- In a jug whisk the egg, sweetener and vanilla. Add to the dry and mix until a dough forms.
- If it’s too wet, add coconut flour teaspoon at a time to form a slightly sticky dough.
- Place onto a piece of baking paper and flatten into a oval/ rough rectangle. Place another piece of baking paper on top and roll until a thin, flat base is formed.
- Peel off the top layer and place onto a baking tray. Bake for 15 minutes.
- Allow to cool completely and keep in the fridge until ready to serve.
- Make the cinnamon yoghurt by mixing the cinnamon, sweetener and yoghurt together.
- Assemble by smearing the cinnamon yoghurt over the base and topping with the fruit. To get a nice crumb-free slice, cut chilled, on a chopping board with a large sharp knife.