Crumbly raspberry tarts with crunchy topping — Meal

Macros (per serving)

Fat

35%

(24 g)

Protein

6%

(10 g)

Carbs

59%

(88 g)

72 g Net,

16 g Fiber

607 Calories (per serving)

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Sweet snacks

Oven dish

Cakes

High Tea

Fast Recipes

Crumbly raspberry tarts with crunchy topping

As you may have noticed, when you scroll through my recipes, I love sweets. Believe me, I love salads, soups and tasty vegan dishes. But when I am in the kitchen I am most happy when I can use my oven. The smell that hangs around the house after baking is such a party! Plus testing recipes, trying different flavors together and the excitement when I take out a loaf of bread, biscuits or a cake is great. Because believe me, not everything goes well in 1x. I usually change recipes 5x before I am satisfied. Quite a job but it is appreciated at home, because everything is eaten! Still, there are always recipes that keep coming back. Recipes that have made their appearance since then are eaten at least twice a week. An example of this are these easy-peasy raspberry crumb tarts. On a Saturday morning for breakfast or on a weekday for dessert. Delicious and super easy to make! If you prefer a whole cake, you can use this blueberry crumble recipe :)

Ingredients

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For the raspberry layer

Raspberries

300 g

Orange juice

4 Tbsp

Maple syrup

1 Tbsp

For the crumbly topping

Oatmeal (gluten free)

100 g

Whole-grain wheat flour

3 Tbsp

Coconut oil

3 Tbsp

Maple syrup

3 Tbsp

Cinnamon

1 tsp

Instructions

Difficulty

Easy

Prep time

5 min

Cook time

20 min

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Details

Allergens

Fruit, Gluten, Citrus

Diet

Vegetarian, Vegan, Mediterranean

Course

Breakfast, Lunch, Snack, Dessert

Cooking equipment

Oven

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Living the Green Life

Living the Green Life

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