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Recipe by SpamellaB

Try these delicious Blueberry Bakewell Tarts for a guilt free snack this weekend!

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  • Serves: 6
  • Prep: 15 Minutes
  • Cook: 15 Minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • PASTRY CUPS:
  • 150 g Oat Flour
  • 4 tablespoons Coconut Oil, melted
  • 3 tablespoons Natvia
  • FILLING:
  • 50 g Almonds, ground
  • 50 g Flour, gluten-free
  • 50 g Natvia
  • 1 Egg
  • 2 tablespoons Almond Milk
  • 1 tablespoon Coconut Oil, melted
  • 1/2 teaspoon Almond Extract
  • 75 g Blueberries, frozen
  • Flaked Almonds

METHOD

  1. Preheat the oven to 170C and lightly grease a 6-hole muffin tin.
  2. Pulse the oat flour, Natvia and coconut oil to combine then divide into 6 and press across the bottom and up the sides of each. Bake for 5 minutes.
  3. Beat together the ground almonds, flour, Natvia, egg, milk, coconut oil and almond extract.
  4. Arrange 3-4 blueberries at the bottom of each base then spoon over some of the filling mixture to cover each one. Sprinkle with some flaked almonds then bake for 15 minutes until golden brown. Leave to cool, pop out of the tin and enjoy!
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    11.6g 5.9g 15.7g 1010 241 83g
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