Unexpectedly elegant, earthy, and grounding — rich in minerals, protein, and mood-boosting saffron
What You’ll Love:
-
Thesaffron-tahini drizzle has depth, umami, and a creamy texture that supports hormone health and brain function
-
Thebuckwheat crust is gluten-free, mineral-rich, and deeply satisfying
-
Roasted carrots give sweet-earthy vibes that pair beautifully with the floral notes of saffron
Ingredients
For the crust:
-
1 cup buckwheat flour
-
½ cup almond flour
-
¼ tsp sea salt
-
¼ cup olive oil
-
3–4 tbsp water
For the filling:
For the topping:
To Finish:
Instructions
-
Preheat oven to 375°F.
-
Make the crust:
In a mixing bowl, combine buckwheat flour, almond flour, and sea salt. Stir in olive oil and just enough water to form a pliable dough. Press evenly into a tart pan (8–9 inch works well) and prick the base with a fork. Par-bake for 15 minutes.
-
Roast the carrots:
Toss carrots with olive oil, cumin, and sea salt. Spread on a baking sheet and roast for 25–30 minutes, until tender and golden at the edges.
-
Make the saffron-tahini filling:
In a small bowl, whisk together Warm Feelings® saffron powder, tahini, olive oil, lemon juice, egg, and warm water until smooth and pourable but rich.
-
Assemble the tart:
-
Pour the saffron filling into the par-baked crust, spreading it evenly.
-
Layer the roasted carrots on top.
-
Sprinkle with half of the sheep’s milk feta.
-
Bake:
Return the assembled tart to the oven and bake for another 10–12 minutes to allow the filling to set and flavors to meld.
-
Finish:
Top with remaining feta, a handful of fresh mint or dill, and a sprinkle of sesame seeds or pistachios.
-
Serve warm or at room temp with a bright side salad or a spoonful of lemony coconut yogurt.
Notes
-
This tart stores beautifully in the fridge and tastes even better the next day.
-
Add sautéed leeks, greens, or caramelized onions for extra heartiness.
Warm Feelings® isn’t just for lattes — this is a beautiful way to make your functional ingredientspart of your meal.