Healthy Breakfast Pie with Yoghurt & Kiwifruit

by Julie Karla


100 grams ground almonds
50 grams sunflower seeds
1 heaped tbsp. coconut oil
1 tsp. cinnamon
1 small very ripe banana, peeled
4 heaped tsbp. Greek yogurt (to serve)
2 Kiwifruit, sliced (to serve)


Preheat oven to 200 degrees. Put all the ingredients (except kiwifruit and yoghurt) in a food processor and blend until combined.

Grease two small cake tins with coconut oil and spread the batter into the two pans evenly. Use your hands to press the dough around the edges so you get a fine, uniform bottom. Bake in preheated oven for approx. 15 minutes.

Cool completely and top with yogurt and kiwi. Makes 2 small pies.

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