Oat apple tarts with blueberry sauce
What do you need:
For the cakes:
- 225 grams of oatmeal, dry
- 1 egg (or vegan, half a banana, mashed)
- 2 tablespoons greensweet extra sweet
- 1 teaspoon vanilla bourbon
- 180 ml water (add more if necessary)
For the filling:
- 1 apple, washed and peeled, cut into pieces
- 1 tablespoon ceylon cinnamon powder
For the sauce:
This is how you make them:
Preheat the oven to 180 degrees. Use quiche molds to bake nice cakes. You can of course also use other shapes, or a muffin tray.
Grease the molds with a little coconut or avocado oil. Mix all the ingredients for the tartlets in a bowl and let it sit for 5/10 minutes. Fill the molds with some of the batter and press outwards, so that a nice raised edge is created.
Grind the apple and cinnamon coarsely in a food processor. Fill the tarts with the apple. Bake the cakes in the middle of the oven for about 20-25 minutes, keep checking in between. Let it cool down.
- 375 grams frozen blueberries
- 18 grams of greensweet jelly crystal
This is how you make it:
Toss the frozen berries together with the greensweet jelly crystal in a pan and bring to the boil over medium heat, stirring constantly. Once the berries have melted and become soft, you can puree them slightly smooth with an immersion blender, but you don't have to. If you want a smooth sauce, this is necessary. Pour the mixture into a clean sterile glass jar. You can use the sauce warm immediately. If you want a thinner sauce, add a little bit of water and stir through.
Carefully remove them from the molds and pour/scoop hot or cold blueberry sauce over them. Don't want blueberry sauce? Then you can also opt for strawberries instead of blueberries or blackberries. Would you rather have no sauce at all? Then you can sprinkle the cakes with greensweet ICING powdered sugar .
Source/photo: Monique van der Vloed