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Breakfast pie with yoghurt and strawberries

by Ine Jacobs
by Ine Jacobs

Pie for breakfast too decadent? Just read this recipe! We’re going to combine a few common breakfast ingredients in to a delicious and healthy pie that will even score points as an afternoon snack or dessert!


  • 200gr (7.05 ounce) Greek yoghurt
  • 200gr (7.05 ounce) strawberries (in my case frozen)
  • a pinch of vanilla
  • 2-3 table spoons of honey
  • 1 star anise pod
  • 200gr (7.05 ounce) dates (pitted)
  • 100gr (3.52 ounce) almond flour
  • 20gr (0.705 ounce) coconut oil

Make strained yoghurt. You can do this by placing a muslin cloth in a sieve and place it on top of a bowl. Add the 200gr (7.05 ounce) of Greek yoghurt and leave it to drain for in the refrigerator for 2 hours.

After 2 hours you will see that the liquid separated from the yoghurt and you’re left with a firm creamy substance.

Next, mix the dates, almond flour and coconut oil in a blender. Grease a cake tin – For the quantities as listed above, I used a square tin of 25cm by 25cm (9.84 in x 9.84in) – and firmly press the date almond crust in.

Meanwhile heat a saucepan with the strawberries, star anise, vanilla and honey and let is cook for approximately 10 minutes. Remove the star anise and mix the jelly smooth. Let is cool down until you have a syrupy coulis.

Take the strained yoghurt and spread it out over the bottom crust. For the third and last layer we finish the pie with the coulis.

Place the pie in the refrigerator for at least 3 hours before cutting it. In my case I left the pie to refrigerate an entire night.

You can give the pieces of pie a nice finishing touch by adding slices of banana and strawberry.

Time to enjoy!