Kalamata Olive Tart

This is another lenten, gluten free recipe. It is very easy to make and it could be a good breakfast recipe too.

Ingredients:

3-5 tbsp Kalamata olive tapenade, as in the jar shown.

2 cups of oat flour

Salt (may omit, since tapenade is very salty too)

½ tsp baking soda

¼ cup brown sugar

2-3 tbsp coconut oil and some more for pan coating

¼ cup water

Directions: In a mixing bowl, add flour, salt, oil, sugar, water and combine well. It won’t form a good dough like wheat will do, it will crumble. In a 4x4in oil-coated glass baking pan press down with your fingers the dough to cover whole surface as much as possible. Add on top a thin layer of the tapenade. Place in oven at 350F and cook for 25min. 

Note: if you do not have tapenade, don't worry, place in mixer a few pitted olives, oregano, salt, garlic and basil and here you go- done, your own tapenade!