Fruit Pizza with Rhubarb Chia Jam

Another weekend, another Fruit Pizza! A cracking way to start the day for the whole family to devour…I really don’t know who gets more excited when I present this breakfast, my kids or my husband! It is particularly great if you’re entertaining on account of its prettiness. Also great for a snack with an afternoon cuppa. It is refined sugar free (bananas and dates provide natural sweetness), low in fat and has complex carbohydrates in the form of wholegrain oats that provide slow release energy. The pumpkin seeds, flaxseeds and chia provide an excellent source of vitamins and minerals, as well as anti-inflammatory Omega 3s. Each portion provides 10g of fibre and 13g of protein, it helps to stabilise blood sugar levels. I experimented with adding a rhubarb chia jam as a filling underneath the yogurt and it worked perfectly. However this step is optional if you’re short on time — I just happened to have some left over in the fridge and it would’ve been a crime against cooking not to use it. And topping it off with a rainbow of fruits seriously ups your disease-fighting game!

INGREDIENTS

For the base:

· ¾ cup Gluten-Free Oats
· ½ cup Wholegrain Gluten Free Oat Flour
· 1 tbsp Pumpkin Seeds
· 1 tbsp Flaxseed
· 4 pitted Medjool Dates
· 50g Protein Powder (I use ‘That Protein’ Pumpkin Seed Protein Powder With Chia Seeds)
· ½ cup Greek Yogurt (substitute for coconut yogurt if vegan)
· 1½ Banana

Optional Rhubarb Chia Jam For the middle:

· 200g Rhubarb
· 4 tbsp Chia Seeds
· 3 tbsp Coconut Sugar (adjust more or less depending on how tart the rhubarb is)
· Water to cover

For the topping

· ½ cup Greek Yogurt (substitute for coconut yogurt if vegan)
· Fruit of your choice

METHOD

· Pre-heat fan oven to 180 degrees.
· Place the bananas, flaxseeds, oat flour, dates and protein powder in a high speed blender and combine until the dates are well mixed.
· Transfer that mixture into a bowl and add the oats, pumpkin seeds and the yogurt. Mix well (it’s very sticky).
· Grease a springform baking tin, and carefully spread the mixture until the base is totally covered.
· Bake for 50 minutes or until golden brown where the edges are starting to get crispy.
· While the base is cooking, make the jam as follows — Wash and chop the rhubarb.
· Place all of the ingredients in a saucepan and just cover with water (how much depends on the size of the pan).
· Simmer on a low heat for 15–20 mins or until the rhubabrb is very soft. You might need to add a tbsp more water every now and again if it gets too dry.
· Mash to desired consistency.
· Once cooled, store in an airtight glass jar in the fridge for up to 2 weeks.
· Once the pizza base has cooled, spread with the rhubarb jam, yogurt and decorate with the fruit and enjoy the naughtiness of having pizza for breakfast!

NOTE: The base can be made the day before (and stored in an airtight container) to save time in the morning, and the pizza will keep for 3 days if not totally devoured on the first!

Nutritional Information

Calories — 340
Carbohydrates — 54g
Fat — 7g
Protein — 13g
Fibre — 10g