12 servings

DOUGH

80 gr whole wheat flour

80 gr oat flour

50 ml olive oil

50 ml unsweetened almond milk

½ tsp baking powder

1 tsp stevia powder or to taste

FILLING

3 tbsp unflavored gelatin powder

8 tbsp water

600 gr plain Greek yogurt unsweetened non-fat 

5 tbsp stevia powder or to taste

juice of ½ lemon

400 gr cubed peaches

COVER

200 gr peaches

270 ml water

2 tbsp stevia powder or to taste

2 tbsp unflavored gelatin powder

120 ml water

6 peach wedges for garnish

Preheat the oven to 350º F. Line the bottom of a 9” removable bottom round mold with parchment paper.

In a bowl mix the flours, baking powder and stevia. Then add the oil and almond milk and knead with your hands until you get a dough. Put the dough in the mold with your hands and bake for 7-8 minutes or until it is cooked.

In a bowl put 8 tablespoons of cold water and sprinkle the gelatin. Let stand 10 minutes to hydrate. Set aside.

Microwave gelatin for 10 to 15 seconds or until melted. Set aside.

In a bowl put the yogurt, stevia and lemon juice. Stir to combine. Now add the peaches and gelatin and mix with a wooden spoon. Pour this mixture into the dough and refrigerate until firm.

For the cover, put 120 ml of cold water in a bowl and sprinkle gelatin. Let stand 10 minutes to hydrate. Set aside

Meanwhile, grind the peaches, water and stevia with an immersion blender.

Microwave the gelatin for 10 to 15 seconds or until melted. Once warm, add to the peach mixture and stir. Now pour this preparation on the tart and refrigerate for a few hours until firm.

When serving, unmold and decorate with peach wedges.

Per serving 130 gr app

Cal: 140.5 P: 7.3 F: 4.9 Cb: 16.7