Zero processed sugar, this mildly sweet ricotta tart is a perfect breakfast tart for the entire family including babies from 7 months old if you are offering whole eggs. Calcium rich and guilt-free. Enjoy!
Ingredients
1 ripe banana
1 cup ricotta
2 eggs
2 egg yolks
½ cup kefir
1 tsp baking soda
½ cup semolina flour
2 tbsp coconut oil
pinch of salt
cinnamon
½ tsp vanilla powder
1 apple
Optional: raisins, chia seeds, coconut shreds, maple syrup, honey
Instructions
Mash the banana. Add ricotta and eggs. Whisk by hand. Add the rest of ingredients (except apple) and let the dough sit for 10 minutes for semolina to expand.
Oil up your baking dish. Pour the dough into it. Thinly slice the apple and arrange it on top. You can sprinkle with more cinnamon.
Bake at 350F for 25-30 minutes. I have a compact convection oven so it takes me less time to bake. The tart will be ready when the top is golden and the toothpick comes out clean. Might take you 30 mins with regular oven. Play with the time.
Recipe by Soren's Purple Plate at https://sorenspurpleplate.com/apple-ricotta-breakfast-tart/