November 12, 2013 | Makes 8
- 1 Cup of Oats, Gluten Free (100g)
- 1/3 Cup of Desiccated Coconut (30g)
- 1/3 Cup of Slivered Almonds (35g)
- 1/4 Cup of Coconut Sugar (35g)
- 1/4 Cup of Melted Coconut Oil (60ml)
Somebody showed me a picture of these on pinterest and I loved the idea. The actual ones were gorgeous, and no doubt delicious, but a bit heavy on the sugar and butter so I “cleaned” up the recipe a bit and came up with my own version. They make the cutest little desserts or brunch and you can fill them however you like.
Start by greasing your cupcake tin with coconut oil. Do not forget to do this!
Add all of the dry ingredients into a bowl, then add the wet ingredients and mix.
Start pressing the mixture into the bottom and sides of the cupcake tin. I think its easiest to start with the sides and then fill in the bottom.
Bake at 180’C for about 15 mins.
Take them out and let them cool completely on a wire rack. If you try to take them out before they’ve cooled and crisped up they’ll just crumble. When they are cooled, use a butter knife to ease the sides away from the tin and gently lift them out. This can be tricky so do it carefully. I had one casualty out of eight myself, which I consider a victory!
Once they’re out, fill them with coconut yoghurt and top with whatever you like; berries, nuts, banana……..
If you do have a few that break apart when you’re taking them out don’t worry. If just the bottom fell out, like one of mine did, you can do the same as mentioned above and fill it with yoghurt and top it, no one will even notice!
If one or two completely crumble don’t throw them out, just crumble them into clusters and keep as regular granola for another day. Not quite as impressive but delicious none the less!