RHUBARB-RASPBERRY HEALTHY BREAKFAST TARTS (GLUTEN-FREE, DAIRY-FREE, VEGAN, WORKOUT FOOD)

INGREDIENTS
Tart Shell
1 cup gluten-free rolled oats
1 1/2 cup coconut flour
1/2 cup coconut oil
2 tbsp coconut sugar
Raspberry-Rhubarb Sauce
1 cup raspberries
1/3 cup rhubarb chopped
1/4 cup powdered sugar, vegan (no bone dust) (I used this brand)
1/2 cup water
Useful Equipment
tart pans removable bottoms, 4-inch (I used this brand)

INSTRUCTIONS
Make the Tart Shells

1. Blend ingredients for the shells, adding the coconut oil last.
2. Grease each tart pan or mold with coconut oil and dust with almond flour. Press the tart mixture in, using a glass bottom to flatten.
3. Baked: I baked mine 15 min at 325 degrees F, just to brown the top edges and create a more pie-crust-like crumbly texture.
4. No-Bake: Just press the raw tart mixture in, and put them directly into the freezer for about an hour. The edges will be lighter, and the texture more chewy.

Make the sauce

1. Combine raspberries, rhubarb, sugar and water in a large saucepan.
2. Bring mixture to a boil and then reduce it to a gentle simmer. Simmer for 10 minutes, stirring occasionally.
3. Remove from heat, and let sauce cool. Strain out any clumps, refrigerate remain sauce for about 3 days. If you don't mind the sugar, you can add a tsp of chia seeds and use the sauce to swirl into smoothies or as a syrup for pancakes or waffles.

Present the tarts

1. I filled my tarts with yogurt, and swirl the sauce into the yogurt, top them with a rough crumble of rolled oats, almonds and coconut sugar, and fruit! 
2. Keep refrigerated until ready to serve.

FULL RECIPES

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