Looking for a healthy and refreshing snack? I got you covered! Make these easy and quick granola tartellettes and top them with a delicious and guilt-free strawberry mousse!
Ground the oats with a blender.
In a bowl mix well the grounded almonds (100g), oats (100g), coconut oil (60g) and syrup or honey (60g).
Preheat the oven at 160C (fan).
Pour 1-2 tbsp of the mixture in your muffin forms, depending on the size: 1 tbsp for mini muffins, 2 tbsp for regular size. I recommend using silicone tins. Avoid metal ones. If you do not have them, use paper ones.
Press the dough in the tin with your fingers (pour and hold the spoon with one hand and press with the other) as to make the base.
Bake in the oven for 20 minutes.
In the meantime, you can prepare the mousse by mixing the quark and skyr or the mascarpone and Greek-style yoghurt (50g+100g) with the icing sugar (20g) and strawberry powder (10g).
Let your granola cups cool down and then place 1-2 tablespoons mousse on top.
Decorate with fresh strawberry slices and quinoa puffs.
Serve cold and store in the fridge.
Enjoy!
Ingredients
Directions
Ground the oats with a blender.
In a bowl mix well the grounded almonds (100g), oats (100g), coconut oil (60g) and syrup or honey (60g).
Preheat the oven at 160C (fan).
Pour 1-2 tbsp of the mixture in your muffin forms, depending on the size: 1 tbsp for mini muffins, 2 tbsp for regular size. I recommend using silicone tins. Avoid metal ones. If you do not have them, use paper ones.
Press the dough in the tin with your fingers (pour and hold the spoon with one hand and press with the other) as to make the base.
Bake in the oven for 20 minutes.
In the meantime, you can prepare the mousse by mixing the quark and skyr or the mascarpone and Greek-style yoghurt (50g+100g) with the icing sugar (20g) and strawberry powder (10g).
Let your granola cups cool down and then place 1-2 tablespoons mousse on top.
Decorate with fresh strawberry slices and quinoa puffs.
Serve cold and store in the fridge.
Enjoy!
