Haelthy, delicious, ideal for fasting periods!
For the tarts
50 g oat flakes, (oats finely ground in food processor)
50 g ground coconut
10 g stevia
20 g sunflower oil
40 g water
1/2 teaspoon(s) vanilla extract
1/2 teaspoon(s) cinnamon
Preheat oven to 170* C (338* F) Fan.
Grease a 5 cup cupcake pan with butter.
In a bowl, add all of the ingredients for the tart dough.
Mix well with a silicon spatula and divide the dough between the cupcake cups.
Press down on it with your fingers to spread the mixture nicely on the bottom and sides of each cup to create a “nest”.
Bake for 25 minutes.
When ready, remove from oven and allow the oat tarts to cool for 20 minutes.
You can fill them with peanut butter, tahini, dark chocolate, fresh fruits or anything you like!
Source: Sunday Τheme, section with recipes of Akis Petretzikis
