A flavourful whole grain crust is enhanced with olive oil and coconut, contrasting perfectly with a creamy yogurt and berry filling. It’s all drizzled with honey (buy a local variety, if you can) for a healthier take on pie.
Tip: Adding a spoonful of cocoa to both the crust and yogurt filling is an ideal switch-up for the chocolate lover.
Ingredients
Crust
1 1/2 cups (350 mL) spelt flour or whole wheat flour (or gluten-free all-purpose flour)
1 1/2 cups (350 mL) unsweetened shredded coconut
1/4 cup (60 mL) organic rolled oats or quinoa flakes
1/4 tsp (1 mL) salt
1/4 cup (60 mL) extra-virgin olive oil
1/4 cup (60 mL) maple syrup or honey
Filling
1 cup (250 mL) plain Greek yogurt
1 tsp (5 mL) vanilla
Zest of 1 lemon
4 cups (1 L) fresh strawberries, hulled and halved, or mixed berries, cold
1 Tbsp (15 mL) honey
Preheat oven to 350 F (180 C).
Directions
For crust, in food processor, pulse flour, coconut, oats or quinoa flakes, and salt until finely ground. Pulse in olive oil and honey until sticky dough forms. Press mixture into 7 or 9 in (18 or 23 cm) tart pan. Bake for 10 to 15 minutes until beginning to brown and turn golden. Cool completely. Remove crust from tin (or keep bottom on if you like).
For filling, in small bowl, stir together yogurt, vanilla, and lemon. Spread onto cooled crust. Top with strawberries (tumble on or arrange) and drizzle on honey. Slice and serve.
Each serving contains: 392 calories; 7 g protein; 25 g total fat (16 g sat. fat, 0 g trans fat); 41 g total carbohydrates (17 g sugars, 9 g fibre); 93 mg sodium
