Make a delicious flan that looks like a pizza and is so healthful and filled with of fresh fruit, you can eat it for breakfast!
Your favourite whole grain, healthy cookie dough (or recipe included) Cream Cheese Alternative (recipe included) 1 peach, sliced into wedges 1 kiwifruit, peeled and sliced 1 cup fresh raspberries 1 cup fresh blueberries
Homemade Preserves as pizza sauce (recipe included)
Heat oven to 375°F. Spray 12-inch pizza pan with oil for a light film. Break up cookie dough in the pan (either your own or recipe provided), and press it evenly to cover the pan. Bake 15 minutes or until golden brown. Cool completely. In a deep bowl, make the Cream Cheese Alternative. Spread the Cream Cheese Alternative over cooled crust until ½ inch thick. Arrange fruit over cream cheese mixture. Stir preserves until smooth, and drizzle approximately ½ cup lightly over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into pizza wedges with a very sharp knife. Alternative: Try melted 70% dark chocolate instead of preserves for the pizza sauce. For a cool treat, replace the cream cheese-like filling with frozen organic yogurt or nut yogurt alternative.
Homemade Preserves (Pizza Sauce)
3/4 cup blueberries or blackberries or blackcurrants 1/4 cup brown cane sugar or Sucanat 3 tablespoons water
Combine ingredients in a saucepan. Bring to a boil, and then reduce heat to medium-low. Cook for 10 minutes, stirring frequently. Allow to cool before topping the pizza.
Cream Cheese Alternative
2 cups raw cashews, soaked 2 tablespoons fresh lemon juice 1/2 tablespoon apple cider vinegar 2 tablespoons coconut cream or full fat coconut milk 1/2 teaspoon pure vanilla extract ¼ cup soft tofu 2 Tablespoons brown sugar pinch sea salt
In a bowl, cover raw cashews in hot water, and let soak for 2 to 3 hours (allowing the water to cool naturally at room temperature). Drain water. In a food processor, blend the soaked cashews until they turn into a coarse paste. Add the rest of the ingredients. Blend for 4 to 5 minutes until completely smooth and creamy.
Cookie Crust (if not using your own recipe)
2/3 cup whole grain flour 1/2 cup oat flour 1/2 tsp baking soda 3 Tablespoons cane sugar 1/2 teaspoon pure vanilla extract 3 teaspoons coconut or other nut milk 3 Tablespoons melted coconut oil
Combine all dry ingredients only, and mix well. Mix wet ingredients in a separate bowl. Combine both until just blended, not over mixed. Bake right away; don’t refrigerate dough for a crispier crust.