I love breakfast.  It is my favorite meal.  I love pancakes, waffles, crepes, french toast, croissants, pain au chocolat, danish, pie, cinnamon buns… etc.   I also love cereal and toast and fruit and oatmeal and yogurt…but this post isn’t about the simple things.  It’s about me waking up and being ridiculous.

I woke up this morning and decided I needed a tart for breakfast.  Not just any tart… the crust had to be made out of coconut flour.  If you’re not familiar with coconut flour, it is awesome.

Bob sure knows his flours

Coconut flour is high in fiber, a good source of protein, and has a great flavor and texture.  It’s slightly sweet, almost nutty, and absurdly rich.   So, I laid my eyes on this guy and it was settled.  My tart would be wheat free… depending solely on coconut goodness for its grains.

I’m afraid I basically winged this whole thing so I don’t have a real recipe, although if there is interest I could make this again and actually measure things next time around.

I used a basic “Press-in-pan Tart Pastry” recipe, except I had to add way more water to the dough because the high fiber content of the coconut flour just sucks up all the moisture.

Nutty for coconut (flour)!

Then, I decided that my tart would have a nice creamy almost cheesecakey layer.  All I had on hand was yogurt, and you know what? It was perfect.  I mixed in a tablespoon of coconut flour to give it a thicker more cheesecake-like texture, then I pulled out my secret weapon. This guy:

Grapefruits of Wrath

I zested some of the grapefruit into the yogurt mixture:

zesty

Then I sliced open my beautiful fruit and squeezed some juice into the yogurt mixture.

Ruby Red, sha-la-la-la

Ok, we need to take a break from talking about my tart and switch to talking about this grapefruit.  Have you ever seen such a gorgeous fruit?  It was soooo good.  I expected it to be pale and bitter, but it was bright red and sweet!  To die for.

Ok! Back to the tart!  I squeezed some juice into the yogurt.  Then, I grabbed a bunch of blueberries and some strawberries and squeezed some grapefruit onto them, too.

Then, I assembled the tart… with the yogurt layer on the bottom and the fruit on the top, like so:

A berry good breakfast!

Then, as if that weren’t enough, I decided that my tart needed a crumble topping, so I mixed some sugar, coconut flour, oil, salt, and grapefruit zest together and crumbled it over the tart.   The finished project was beautiful:

Wheat free and scrumptious

A closer look:

Just an ordinary Tuesday breakfast...

Here is a slice right before I devoured the poor thing:

Can't lie... I ate two pieces.

Verdict?  It was fricken delicious.   However, when I make it next time, I think I’ll increase the amount of fruit, and put less crumble on the top.  There is an awful lot of crust and crumble, and not enough fruit and custard to balance it out.  In the meantime, I’m going to make a strawberry sauce to serve with the tart to balance things.  Honestly, it’s delicious even without the sauce.

And that is breakfast my way.