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Breakfast or dessert? Well, doesn’t really matter, I think you can have a peanu…


Breakfast or dessert? πŸ˜‰πŸ“
Well, doesn’t really matter, I think you can have a peanut butter and jelly tartlet any time of the day πŸ˜„
These little treats are healthy, wholesome, homemade and require no baking.
And hey it’s almost weekend so there’s more time to have fun in the kitchen! πŸ˜‰
I’ll leave the recipe here below πŸ‘‡πŸ˜Š
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Peanut butter and jelly breakfast tartlets
For the crust:
πŸ”Έ100g (about 2 cups) rolled oats
πŸ”Έ1/4 cup of shredded coconut
πŸ”Έgenerous pinch of salt πŸ”Έ60ml (1/4 cup) smooth, runny peanut butter
πŸ”Έ1 tbsp of coconut oil πŸ”Έ60ml (1/4 cup) maple syrup
πŸ”Έ2-3 tbsp cold water
Add oats, coconut, salt, peanut butter, coconut oil and maple syrup to a food processor. Blitz until wet crumble consistency. While blending, slowly pour in cold water, tablespoon by tablespoon, until you have sticky dough. Press the dough into 3 silicone tartlet molds (or 6-8 cupcake molds) and refrigerate.
For the strawberry jelly:
400g frozen or fresh strawberries
2 tbsp maple syrup
1 tbsp lemon juice
1 tbsp chia seeds (I used white)
Add strawberries to a saucepan and cook on gentle heat until strawberries are soft and release their juices. Add maple syrup and chia seeds, roughly mash with a fork and let simmer for 10 minutes. After that time remove from the heat. Add lemon juice and blend with an immersion blender until there are no large pieces of fruit left. Let cool to room temperature.
Fill cooled crusts with cooled strawberry jelly, top with melted dark chocolate (or just sprinkle chocolate chips on top) and serve! .
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