1. Preheat the oven to 180 degrees Celsius.
2. Lightly sauté the tomatoes, onion, finely chopped garlic and salt in the olive oil until reduced to half their volume.
3. Meanwhile, mix the almond flour, ground and regular oats, parsley, salt and pepper in a bowl.
4. Add the coconut oil (or olive oil) and cold water and mix with your hands until firm. If it feels dry, add 1-2 tbsp of oil.
5. Place the dough in a tart tray. Press the dough along the bottom and and sides so it is evenly spread and bake for 10-12 minutes.
6. Put the tofu, olive oil, sesame, almond milk, parsley, salt and pepper in a mixer and mix thoroughly.
7. Add the fresh spinach to the mixture.
8. Stir the sautéed vegetables in the mixture and pour over the tart.
9. Bake for 32-37 minutes until the dough turns light brown.
10. Let it stand for 10 minutes and enjoy!
For the dough:
¾ cup almond flour
¾ cup ground Quaker oats (a little coarser than flour)
¼ cup Quaker oats
3 tbsp coconut or olive oil
1 tbsp parsley
1 tbsp water
½ dstspn salt and pepper
For the filling:
1 packet tofu (firm), drained
2 cups fresh spinach
2 cups chopped tomatoes
4 cups finely chopped onion
Extra virgin olive oil
Sesame
1 tbsp almond milk
2 tsp spices
Finely chopped garlic
Salt and pepper
Draw your inspiration from the power of oats!
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