Mini granola tarts with figs

Name: Mini granola tarts with figs
Total time: 25 min
Yield: 5
Ingredients: 30 g linseed; 20 g ground almonds; 15 g chia seeds; 50 g white almond cream; ½ dl agave syrup; 30 g sunflower seeds; 300 g coconut yoghurt with vanilla; 5 figs; 2 tbsp coconut oil; 110 g rolled oats; 1 pinch salt

desserts Baking sweet summer

Total: 25 min. | Active:

vegan, lactose-free, gluten-free

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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.

Anita - Breakfast & Bowls

Ingredients

for 5 pieces

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

How it's done

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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