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nutrition<br />
dive in to<br />
dessert!<br />
Coconut oil experts<br />
Lucy Bee sure know<br />
how to whip up a<br />
proper pud – check<br />
out this tasty array to<br />
hit your sweet spot<br />
Strawberry Tart<br />
Ingredients:<br />
You will need: an 18 inch<br />
lined spring based tin<br />
For the base:<br />
• 175g mixed nuts and<br />
seeds, for example,<br />
hazelnuts, walnuts,<br />
pecans, almonds,<br />
pumpkin and sunflower<br />
• 75g dried apricots<br />
• 75g dates<br />
• 50g Lucy Bee Coconut<br />
Oil<br />
For the topping:<br />
• 100g frozen banana<br />
• 75g Greek yoghurt<br />
• 30g chia seeds<br />
• Strawberries, halved<br />
Method:<br />
In a food processor,<br />
1 blitz together all the<br />
base ingredients and press<br />
into the lined tin. Place in<br />
the fridge whilst preparing<br />
the topping.<br />
Blitz together the<br />
2 frozen banana, Greek<br />
yoghurt and chia seeds.<br />
Cover the base with<br />
3 the topping, decorate<br />
with strawberries and place<br />
in the fridge for one hour<br />
before serving.<br />
Can be frozen, just<br />
4 remove from freezer<br />
for 45 minutes before<br />
serving.<br />
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