Welcome to my latest recipe for Gluten Free and Dairy Free Flapjack Tarts.
Hope you are all having a great week. I’m looking forward to a long weekend away catching up with a friend in Totnes.
Today’s recipe actually is a great prep ahead breakfast. I made enough of these simple little flapjack shells to last for the working week and then each morning I filled them with dairy free natural yoghurt and topped with some fruit.
Other Breakfast Ideas
If you like this recipe for Gluten Free and Dairy Free Flapjack Tarts then you might like to try one of my other breakfast recipes:
- Try out a smoothie bowl with my Gluten Free and Dairy Free Chocolate Cashew Smoothie Bowl
- Go low carb with my recipe for Gluten Free and Dairy Free Mexican Sweet Potato Toasts
- Start the day with pancakes Gluten Free Vegan Banana Pancakes
- Try a firm favourite with Gluten Free and Dairy Free Poached Eggs with Chilli Lime Avocado
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Flapjack Tarts (Gluten Free, Dairy Free)
Little flapjack tarts filled with dairy free yoghurt and fresh 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