This Italian-style jam tart is dairy-free and sugar-free, prepared with oil, maple syrup, and wholemeal flour.
It's perfect to enjoy at breakfast, brunch, or as a dessert.
In a bowl, combine all the dry ingredients and crack in the eggs.
Add the oil and maple, and work the mixture into a smooth dough. Then, refrigerate for 15 minutes.
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Roll out two-thirds of the dough to a 5 mm (1/5 inch) thickness and ease it into a 25 cm (9.8 inches) loose-bottom pie dish, trimming off any excess dough.
Spread the strawberry jam evenly over the pastry with the back of a spoon.
Roll out the remaining dough and cut it out into strips. Arrange the strips over the pie to form a lattice pattern.
Bake at 165°C (330°F) for 40 minutes or until golden and leave to cool down before serving.