Mini oat apple pie with blue berry sauce
What do you need:
For the tarts:
- 225 grams oatmeal, dry
- 1 egg (or kept vegan, half a banana, pureed)
- 2 tablespoons greensweet extra sweet
- 1 teaspoon vanilla bourbon
- 180 ml of water (if necessary, add more)
For the filling:
- 1 apple, washed and covered, in pieces
- 1 tablespoon of ceylon cinnamon powder
For the sauce:
This is how you make them:
Preheat the oven to 180 degrees. Use quiche shapes to be able to bake nice cakes. You can of course use other shapes, or a muffin tray. Grease the molds with a little coconut or avocado oil. Mix all the ingredients for the tarts in a bowl and leave it for 5/10 minutes. Fill the molds with some of the batter and press out, so that a nice upright edge is created.
Grind the apple and cinnamon in the food processor coarsely. Fill the cakes with the apple. Bake the tarts in the middle of the oven until done in about 20-25 minutes, keep checking. Cool well.
Blue berry sauce
- 375 grams of frozen blueberries
- 18 grams greensweet jam jelly crystal
This is how you make it:
Pour the frozen berries together with the greensweet jam jelly crystal into a (preferably cast iron) pan and bring to medium heat with constant stirring to boil. As soon as the berries have melted and become soft, you can use a hand blender to lightly smooth them, but that is not necessary. If you want a smooth sauce, this is necessary. Pour the mass into a clean sterile glass jar. You can use the sauce directly hot. If you want a somewhat thinner sauce, add a tiny amount of water and stir through.
Carefully remove them from the molds and pour / add hot or cold blue berry sauce. Do not you want a blueberry sauce? Then you can also choose strawberries instead of blueberries, or blackberries. Would you rather not have any sauce at all? Then you can sprinkle the tarts with greensweet ICING icing sugar .
Source / photo: Monique van der Vloed