Granola Crust Breakfast Tarts with Greek Yogurt + Berries (Gluten Free + Re
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 cup coconut sugar
- 1/4 cup sliced almonds
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1/4 cup finely chopped pecans
- 1/3 up(32g) almond flour
- 2 tablespoons (14g) tapioca flour
- 3/4 cup (67g) quick oats
- 1/4 cup coconut oil solid
- 2 cups greek yogurt (i used non-fat)
- 1/4 cup jam (i used this homemade blueberry chia jam)
- 1 cup mixed berries
- Carbohydrate 2.40245875 g
- Cholesterol 0 mg
- Fat 21.5319462614968 g
- Fiber 1.48753751182556 g
- Protein 1.930915 g
- Saturated Fat 12.4140968849447 g
- Serving Size 1 1 tart (27g)
- Sodium 75.6556 mg
- Sugar 0.914921238174438 g
- Trans Fat 1.20047850067831 g
- Calories 200 calories
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!
