Oil-Free Walnut Tart

For the tart crust you will need.

2 cups ground oats (or oat flour)

2/3 cup ground flaxseed

1 cup ground sunflower seeds or half a cup of nut butter.

2/3 cup water

First, mix the water with the flaxseed and set aside for 5 minutes. Then add all the ingredients and mix well until it comes together like a dough. Let it rest in the fridge for about half an hour, then roll it out into a sheet between two pieces of parchment paper and place it, together with the parchment, in the tart pan.

For the filling

2 cups walnuts or pecans

4 heaping tbsp molasses or petimezi (grape molasses)

1.5 cups honey or agave or maple syrup

5 tbsp nut butter (I used cashew butter)

2/4 cup ground flaxseed mixed with 2/3 cup water

3-4 tbsp liqueur or water

Vanilla extract

Blend everything together in a blender except the walnuts. Break the walnuts into smaller pieces, add them to the mixture as well and mix well. Pour the mixture over the tart crust and bake in a preheated oven at 160°C for about 40 minutes. Keep an eye on it until it forms a crust on top but is still soft.

Nutrition facts

Nutritional analysis by dietitian Eirini Vasiari.

Nutrient	Per serving (106.67 g)
Energy	471.45 kcal
Carbohydrates	52.65 g
Protein	9.96 g
Fat	24.92 g
Micronutrients
Saturated fat	2.33 g
Monounsaturated fat	4.76 g
Polyunsaturated fat	12.59 g
Mono- & disaccharides	37.36 g
Polysaccharides	2.17 g
Dietary fiber	2.95 g
Water	14.09 g
Sodium	36.68 mg
Potassium	366.22 mg
Calcium	72.35 mg
Magnesium	108.53 mg
Phosphorus	219.98 mg
Iron	2.68 mg
Zinc	2.14 mg
Carotene	1.5 mcg
Thiamine	0.31 mg
Riboflavin	0.09 mg
Vitamin B6	0.17 mg
Vitamin E	4.75 mg
Sugars	0.15 g
Lutein + zeaxanthin	27 mcg
Niacin	0.17 mg
Folate, food	4.8 mcg
Folate, DFE	4.8 mcg
Folate, total	4.8 mcg
Choline	6.06 mg
Vitamin K	0.3 mcg
Copper	0.06 mg
Selenium	4.33 mcg