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Gluten Free Crunchy Salty Crust

10/1/2016

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​I came up with this recipe for a savoury tart I made for dinner recently and I was very pleased with the result. I had originally planned to use 2 TBS of flaxmeal but I actually ran out so I substituted chia seeds instead and it ended up giving it crunch at the end which I liked. Pecans are higher in healthy fats than cashews so a little goes a long way and a daily dose of heart healthy nuts are especially beneficial for pregnant women. These nuts contain oleic acid, which has been found to reduce the risk of breast cancer. 

Cashew have a lower fat content than most other nuts, 3/4 of their fat is unsaturated fatty acids, which is a healthy fat, helping to lower bad cholesterol and promote heart health and cardiovascular health. It contains high levels of copper, which in turn helps regulate thyroid functions, helps the body to utilize iron, maintaining bone and connective tissue health as well as helps produce melanin.

Since I'm now past my first trimester I find that I need to eat more frequently, and something small but nutrient dense seems to be the best way. Half a slice of this tart provides so much healthy benefits as well as keep me full and blood sugar levels steady. 



Gluten Free Crunchy Salty Crust



1 cup cashew (soaked 3 - 4 hrs)
1/2 cup pecan (soaked 3 - 4 hrs)
2 TBS sesame seeds
1 TBS flaxmeal
1 TBS chia seeds
2 TBS lemon juice
1 TBS olive oil
1 clove garlic
1/4 tsp Himalayan pink salt
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1. Preheat the oven to 175˚C

2. Drain the cashews and pecans

3. Combine with other crust ingredients in a food processor and blend together 

4. Spray a flan or tart pan with olive oil and spread the crust mixture into it, flatten it down and press down firmly

5. Put into the oven for 15 mins
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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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