Mini granola tarts with figs

Mini granola tarts with figs

Total: 25 Min. | Active:
vegan, lactose-free, gluten-free
Nutritional value / piece: 450 kcal
, Fat: 28 g
, Carbohydrate: 36 g
, Protein: 11 g

This recipe combines my two favourite meals of the day – breakfast and dessert. Thanks to these mini tarts, you can enjoy your morning granola in a slightly different way. Alternatively, you can treat yourself to a healthy, sweet snack after a meal. Instead of having to prepare pastry, you simply combine a few ingredients in a bowl – and your crispy tarts are ready to fill and enjoy.

Ingredients

5 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Granola base

110 g rolled oats (gluten-free)
30 g sunflower seeds
30 g linseed
20 g ground almonds
15 g chia seeds
1 pinch salt
50 g white almond cream
½ dl agave syrup
2 tbsp coconut oil, melted

Filling

300 g coconut yoghurt with vanilla
5 figs, cut into wedges
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Utensils

Bowl, Cooking spoon, Frying pan, Knife, Measuring cup, Pan, Paring knife, Sieve, Spatula, Tablespoon, Teaspoon, Whisk, Cutting board, Kitchen scales, For 5 mini tart tins (each approx. 7 cm in diameter), greased.

How it's done

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Granola base

In a bowl, mix the oats with all the other ingredients up to and including the coconut oil. Divide the mixture between the prepared tart tins, press down the base and edges with a spoon. Place the tarts on a baking tray.

To bake

Approx. 25 mins. in the centre of an oven preheated to 150°C. Remove from the oven, leave to cool on a rack before removing the granola bases from the tin.

Filling

Pour the yoghurt into the granola tarts, decorate with figs.

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