Gluten Free Crunchy Salty Crust

​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
​
​

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