After a 5 year struggle with anorexia (with purging tendencies), depression, self harm and over exercising I have now been recovered for 4 years and i use my blog to help others in the same situation i once was.
I am now a happy and positive person who wants to inspire those struggling to choose recovery and to take control over life and happiness again!
My motto is 'Dont let the sadness of your past & the fear of your future ruin the happiness of your present'
My life at the moment is completely different to how it once was. I spent 5 years sick with anorexia nervosia and depression as well as struggling with self harm and overexercising. I spent 2 years in different treatment centres.
And since 2012 i have been declared healthy from my eating disorder.
I have been blogging for 7 years, and my whole journey is written in my posts. I now represent healthy and happiness. I want to show anyone struggling that it is possible to recover, no matter how hard it may seem.
I now blog about recovery, my life, veganism and positivity!
If you have any questions leave them in the comment section as i am much quicker at answering there, otherwise you can always send an email: email@example.com
Extra coconut oil and a handful of all purpose flour for greasing and flouring the tart pan
3 cups of plain Greek yogurt
2 tablespoons of maple syrup or agave syrup or other sweetener
1 teaspoon of vanilla extract
Preheat the oven to 325 degrees.
Start by making the granola crust. Mix all the granola ingredients in a bowl until evenly combined. Use the bottom of the tart pan to trace a circle of parchment paper to line the bottom of the tart pan. Smear a dab of coconut oil to the bottom of the tart pan so the parchment paper stays in place. Grease the sides and top of the parchment well then lightly flour the greased areas and tap the excess flour out.
Fill the tart pan with the granola and using a measuring cup press the bottom layer of granola evenly and press it against the sides. You may have extra granola that you can bake up to sprinkle on top. If you do cook the extra granola make sure to remove it before the crust is ready because it will cook a lot faster than the crust.
Place the tart on a baking sheet and bake for 20 to 25 minutes until golden brown. Allow the tart to cool enough to handle with your hands, about 15 minutes. Then, carefully, remove the side of the tart pan but keep the bottom of the tart pan under the granola shell. Allow the granola shell to cool entirely.
Fill the shell with yogurt and top with cut fruit. If you make your own vanilla yogurt, mix the yogurt ingredients together until combined.