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.

flapjack tart

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:

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

Enjoy!

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Difficulty: Beginner Prep Time 10 min Cook Time 25 min Total Time 35 mins Servings: 4 Best Season: Suitable throughout the year

Description

Little flapjack tarts filled with dairy free yoghurt and fresh raspberries

Ingredients

Instructions

  1. Preheat the oven to 180oC

  2. Mix together the oats, cashew nuts, almond flakes, desiccated coconut, honey/maple syrup, melted coconut oil and cinnamon

  3. Divide the mixture between 4 individual tart cases pressing into the base and sides of the tins

  4. Bake in the oven for 25 minutes

  5. Remove from the tins and allow to cool completely

  6. Top with the dairy free yoghurt and raspberries 

Keywords: gluten free, gluten free oats, dairy free, dairy free yoghurt, flapjack, tarts, breakfast, recipe
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