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OAT TO FRUITY BAKLAWA
End your meal on a light, healthy, and fruity note. These oats, nuts, and seeds tarts are just so good for you, you’ll make them more than once this Ramadan. The richness in fiber, antioxidants, nutrients, and vitamins of both oats and flaxseeds give your body all that yummy healthy goodness! Delightful to all eyes and palates!
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- 1 ½ cups Earth Goods Organic Oat Flakes (or Gluten-free)
- 1 tbsp. Earth Goods Organic Brown Flaxseeds
- 5 tbsp. Earth Goods Organic Extra virgin Coconut Oil, melted
- ¼ cup Earth Goods organic Blue Agave Syrup
- 1 cup walnuts, finely chopped
- 1 tsp. vanilla extract
- ½ tsp. cinnamon, ground
- 2 cups Greek yogurt (or any vegan yogurt: coconut / almond…)
- 4 cups mixed fruit for garnish (strawberries, raspberries, blueberries, apples)
- Pre-heat oven to 325°F (~ 163°C). Mix the oats, nuts, seeds, melted oil, agave syrup, vanilla, and cinnamon together in a bowl until thoroughly coated.
- Press about 3 tbsp. of the mixture into 8 greased mini tart pans. Use the back of an oiled spoon to press the granola evenly across the pan and up the sides.
- Bake in the center rack of the oven for about 15- 17 minutes, or until golden.
- Immediately after removing the tart shells from the oven, use the back of the spoon to press down the centers of the crust to create more of an indentation, and push up the sides. TIP: The shell puffs up in the oven, so it helps reshape the crust after it bakes while still hot.
- Allow them to completely cool in the pan before removing. Use a small knife to gently release the sides of the crust, working around each side. Carefully remove them from the pan, turning over if needed into your hand. The crust should be crisp on the sides and holds together. The shells will be very delicate.
- Fill each tart with 3 to 4 tbsp. yogurt and smooth it out evenly.
- Arrange the fruit on top and serve immediately. The crust will become soggy if left to sit for too long.