Granola Crust Breakfast Tarts with Greek Yogurt + Berries (Gluten Free + Refined Sugar Free

• Vegetarian
• Gluten free

• Produce

  • 1 cup Berries, mixed

• Condiments

  • 1/4 cup Jam

• Pasta & Grains

  • 3/4 cup Quick oats

• Baking & Spices

  • 1/3 cup Almond flour
  • 1/4 tsp Cinnamon
  • 1/4 cup Coconut sugar
  • 1/4 tsp Kosher salt
  • 2 tbsp Tapioca flour

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1/4 cup Almonds
  • 1/4 cup Pecans

• Dairy

  • 2 cups Greek yogurt

Found on bakerita.com

Ingredients

• ⅓ cup (32g) almond flour
• 2 tablespoons (14g) tapioca flour
• ¾ cup (67g) quick oats
• ¼ cup coconut sugar
• ¼ teaspoon kosher salt
• ¼ teaspoon cinnamon
• ¼ cup coconut oil, solid
• ¼ cup sliced almonds
• ¼ cup finely chopped pecans
• 2 cups Greek yogurt (I used non-fat)
• ¼ cup jam (I used this homemade blueberry chia jam)
• 1 cup mixed berries

Directions

• Preheat oven to 325ºF.
• Prepare four small tart pans by greasing lightly with coconut oil. Set aside.
• In a mixing bowl, combine the almond flour, tapioca flour, oats, coconut sugar, salt and cinnamon. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the flour until it comes together into a course meal with no dry flour remaining. Toss in the sliced almonds and pecans.
• Divide the granola crust evenly between the four prepared tart pans and use a flat-bottomed measuring cup or glass to press the crust evenly along the bottom and up the sides of the pans.
• Place on a baking sheet and bake for 12-15 minutes, or until firm to the touch and browned. Let cool completely.
• Immediately before serving, top each tart with ½ cup Greek yogurt. Swirl about 1 tablespoon of jam onto the yogurt and top with ¼ cup mixed berries. Enjoy!