…with Greek yogurt & fruits

Home cook Eunice Muscat

Serves 4

Prep time 40 mins


For the granola crust

1/3 cup almond flour
¾ cup quick oats
2 tbsp. tapioca flour
¼ cup coconut sugar
¼ tsp. kosher salt
¼ tsp. cinnamon
¼ cup coconut oil, solid
¼ cup sliced almonds
¼ cup finely chopped pecans
1 tbsp. tahini

For the topping

2 cups Greek yogurt (I used non-fat)
Seasonal fruits
Organic maple syrup
Grated dark chocolate


Preheat oven to 150C
Prepare four small tart pans by greasing lightly with coconut oil. Set aside.
In a mixing bowl, combine the almond flour, tapioca flour, oats, coconut sugar, salt and cinnamon. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the flour until has a coarse texture with no dry flour remaining. Toss in the almonds and pecans.
Divide the granola crust evenly between the flour prepared tart pans and use a flat-bottomed measuring cup or glass to press the crust evenly along the bottom and up the sides of the pans.

Place on a baking sheet and bake for 12-15 min, or until firm to the touch and golden brown. Let cool completely.

Top with Greek yoghurt, a drizzle of maple syrup and dark chocolate shavings. Serve with any fruit you prefer.