Raspberry Tart Recipe (vegetarian, gluten-free, dairy-free)

Our pancake mix is so versatile - not only does it make delicious pancakes, crepes and waffle (and you may have tried our banana bread recipe too), but it also makes a lovely gluten-free tart. Try this amazing recipe, created for us by @healthysutra



  • 1 cup almond flour
  • 1/3 cup Sweetpea pantry buckwheat and flax mix
  • 1/8 cup apple sauce
  • 1 egg
  • 1 tsp almond extract ( add more if you needed a more enhanced almond flavour)
  • 1 tsp good quality vanilla bean paste
  • 2 tbsp of set raw honey
  • ½ tsp baking powder
  • 1 tbsp milk of choice
  • Pinch of sea salt For the Raspberry filling
  • 1 cup sweet raspberries (can be pre-frozen)
  • ½ lime juice ( if raspberries are tart then add ½ tbsp honey)


  • Almond slivers


  • Pre-heat oven to 180c
  • In a bowl, add almond flour, Sweetpea pancake mix, baking powder and and sea salt.
  • Mix to combine and set aside.
  • In a separate bowl, add egg, applesauce, set honey, vanilla bean paste, almond extract and milk; whisk to combine.
  • Now, add the wet ingredients to the dry ingredients and beat for a min.
  • In a food processor, lightly blend the raspberries with the lime juice. Add honey if raspberries are tart and has no sweetness to them.
  • On medium heat, cook the raspberry mixture for 4-5 min until it creates a jam like texture.
  • Oil a pie pan and add half of batter and add the raspberry filling. Finally add the rest of the batter sandwiching the raspberry mixture.
  • Top the almond slices, slightly embed them in the batter.
  • Bake for 35-40 min - serve with natural yoghurt (plain, coconut or vanilla).
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