Mango Berry Granola Pizza

I love granola for its crunchy texture and delicious wholesome ingredients. This sweet breakfast pizza involves granola, yoghurt and fruit, just like you would normally eat granola. However, it combines these three delicious elements, the crunchy granola, the creamy yoghurt and the juicy, sweet fruits, in a new and exciting form. The tahini, maca and vanilla create the most delicious granola. The tahini mixture that you heat over the stove tastes like caramel! I have used activated almonds here, which are simply almonds that I have soaked for 12+ hours and then gently dried again. This makes the almonds much easier to digest as raw almonds contain phytochemicals that prevent you from getting the full benefit of the nutrients in almonds when you digest them. The almonds, chia seeds and yoghurt are great sources of protein, the nuts, seeds and coconut provide healthy fats and the oats and fruit are good carbohydrates. This is a fabulously balanced plant based meal to start your day!

Serves 1

Granola Base:

¼ cup rolled oats (I use gluten free)

¼ cup shredded coconut

¼ cup activated almonds, roughly chopped (can use regular almonds)

2 tsps. chia seeds

1 tbsp. coconut flour

1 tsp. maca powder

½ tsp. cinnamon

Pinch sea salt

1 tbsp. coconut oil

1 tbsp. raw honey

2 tbsps. tahini (unhulled)

1 tsp. vanilla essence (natural/organic)

Toppings:

¼ cup coconut yoghurt / Greek yoghurt

1 mango

5 strawberries

Handful blueberries

1. Preheat the oven to 180 degrees and line a flat baking tray with baking paper.

2. Place the oats, coconut, almonds, chia seeds, coconut flour, maca, cinnamon and sea salt in a medium bowl and stir to combine.

3. In a small saucepan, combine the coconut oil, honey, tahini and vanilla and heat over medium-low heat until melted and well combined.

4. Pour the melted tahini mixture into the dry oat mixture and stir well to combine, ensuring it becomes sticky enough to stay together as a pizza base. You can add a little bit more oil or tahini if you need to.

5. Scrunch the mixture into a ball and flatten into a disc on the lined baking tray.

6. Place in the oven and allow to bake for 8-10 minutes or until it is just golden.

7. Remove from the oven and allow to cool completely before moving it. It will be soft when it comes out, but it will harden as it cools, just like a cookie.

8. Meanwhile, slice the cheeks off the mango and cut straight lines down each cheek (to make long slices of mango) and then use a spoon to scoop the flesh from the skin.

9. Halve the strawberries, leaving their leaves on.

10. Once the base is cool, spread over the yoghurt, then place the slices of mango on top, creating a ‘fan’. Then evenly scatter over the strawberries and blueberries. Eat immediately and enjoy!