Gluten & Dairy Free Flapjack Breakfast Tarts

Gluten & Dairy Free Flapjack Tarts

Little flapjack tarts filled with dairy free yoghurt and fresh raspberries
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Servings 4 people


  • 65 grams gluten free oats
  • 15 grams cashew nuts chopped
  • 15 grams flaked almonds
  • 15 grams desiccated coconut
  • 50 ml honey or maple syrup
  • 25 grams coconut oil melted
  • 1 teaspoon ground cinnamon
  • 4 tablespoons dairy free yoghurt
  • 4 tablespoons raspberries


  • Preheat the oven to 180oC
  • Mix together the oats, cashew nuts, almond flakes, desiccated coconut, honey/maple syrup, melted coconut oil and cinnamon
  • Divide the mixture between 4 individual tart cases pressing into the base and sides of the tins
  • Bake in the oven for 25 minutes
  • Remove from the tins and allow to cool completely
  • Top with the dairy free yoghurt and raspberries 
Keyword flapjack