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Raspberry tart

Raspberry tart

For breakfast or as a tasty snack or dessert sometimes you’d like to eat something sweet. Today we will see how to prepare the raspberry tart, with a little brown sugar, whole grain flour, without butter and eggs. This yummy turt provide energy without dangerous blood sugar peaks or too many calories.

Ingredients for the dough

150 g semi whole grain spelt flour
100 g whole grain spelt flour
70 g whole cane sugar
1 tablespoon cocoa powder
40 g soy yogurt
50 ml extra virgin olive oil
Plant based milk (soy, rice or almond)
1/2 teaspoon vanilla powder

Ingredients for raspberry jam

2kg raspberries
1 apple
200 ml apple juice
1 lemon


In a large pot pour the raspberries, the lemon juice, the apple juice, the apple peeled and cut into pieces. Cook for about 45 minutes on a low heat. Strain then the jam in order to remove the seeds and put it again on the heat, cook until the jam will be of the desired consistency. Pour the jam in the cleaned and sterilized jars, close with the covers. Flip the jars upside down for about 10 minutes. Flip the jars back over and wait until the lids pop.


Mix the flour, the sugar, the vanilla and cocoa. Add the yogurt and the extra virgin olive oil and knead the dough. Make a ball and put the dough in the fridge for about half an hour in a bowl greased with oil. After this time take again the dough and roll it out on the bottom of a baking tin, cover also the edges. Save a little dough to decorate the tart. Spread the raspberry jam on the tart crust, decorate with the dough you saved according to your fantasy and bake in the oven at 180° for 28-30 minutes.
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