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

Our pancake mix is so versatile - you may have tried our banana bread, now 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 flavor) • 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) Topping • Almond slivers

METHOD Pre-heat oven to 180c • In a bowl, add almond flour, Sweetpea pancake mix, baking powder and and sea sat. 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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