We’re back from our incredible honeymoon in Sri Lanka! We wouldn’t have mind staying over there for a few more weeks, recharging our batteries in the sun like lizards, but we had to come back to reality eventually… So we headed back home with our heads filled with memories.
And super motivated to get creative in the kitchen, just in time for spring.
After 3 weeks of eating curries for breakfast (Srilankan breakkies are amazing, but 3 weeks is a bit much), I was starting to miss my fruity breakfasts.
I didn’t really know what to expect of Sri Lankan breakfast to be honest. I’m happy to report that they are amazing, even though I’m usually a sweet brekkie kind of girl! ?? The hotel we’re staying at in Mirissa has the best one we’ve had so far! We’re already looking forward to tomorrow’s ??? On the picture you can see string hoppers (basically little nests of rice noodles) topped with a non-spicy creamy coconut curry and spicy coconut sambol, a mix of freshly grated coconut & chilies ?. The bowl-shaped pancake is a hopper, made with a fermented batter of rice flour & coconut milk. We love it so much!! ❤️ They also usually serve us some fresh fruit, usually papaya and bananas, and of course their famous Ceylon tea. ☕️ Life is good. . .
And I had been meaning to try today’s recipe for a very long time. These breakfast tartlets have been a sensation within Montreal Instagrammers lately. And you’ll quickly understand why after having tried them.
Actually, all it takes is a look to be seduced, no?
Not only are they eye & stomach candy, they’re also surprisingly easy to put together and can be customized to no end. The ones I’m sharing today are raw, free from nuts and gluten, and are ready in under 15 minutes.
You could of course add your favourite nuts to the base, replace the banana with dates, dried figs or maple syrup, blend your yogurt with fresh seasonal fruit and of course vary the toppings… Hours and hours of fun experimentation guaranteed!
With Easter right around the corner, I think that these mini tarts will steal the show at many family brunches! I I didn’t live about 8,000km away from home, I know I would serve them. They’re way more interesting that just putting a bowl of yogurt, one of fruit and one of granola on the table, aren’t they?
You don’t have to wait for a special occasion to make them though. You can prepare the “crusts” in advance and keep them in the fridge. When you’re ready to eat them, just add yogurt and fruit for a fancy weekday brekkie!
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
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Vegan breakfast tartlets with yogurt and fruit
- ¾ cup oat flakes gluten-free if necessary
- ¼ cup buckwheat groats or nuts
- ½ teaspoon Ceylon cinnamon
- 1 tablespoon maca powder optional
- ½ ripe banana
- 1 large Medjool date or 1 tablespoon maple syrup
- Plant-based yogurt*
- Fruit powder concentrated fruit juice or natural food colouring
- Place the oats, buckwheat, cinnamon and maca in the bowl of your food processor. Pulse for about a minute. The mixture should be coarse, not as fine as flour.
- Add the half banana and the date (or maple syrup) and blend until they’re well combined and the mixture is sticky. Add small pieces of banana if too dry.
- Divide the granola into 6 mini tart molds and press well with your fingers to shape the crusts.
- Fill each tartlet with yogurt. To add a touch of colour, mix some fruit powder or concentrated fruit juice into 3 tablespoons of yogurt. Add a dollop of coloured yogurt to each tartlet and swirl into the white yogurt using a toothpick.
- Top with fresh seasonal fruit. Keep in the fridge until ready to serve.
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