These are bakewell tarts like you’ve never had them before. They are not overly sweet as they are sweetened only with bananas and strawberries but this allows the almonds to shine and they have a lovely texture that Little Goat just loves to dig into.
Having a child with allergies makes social gatherings pretty stressful because it seems just about all get-togethers are based around food. Inviting people around to our house is the easiest as I can be sure of exactly what we are eating, but we also love getting out to see our friends, so when we are visiting I always try to bring treats that are going to appeal to all the kids. That way there’s no food envy when the others are running around with a pack of chocolate chip cookies or a bag of cheese straws.
These have the added benefit of being really healthy and have no added sugar!
These are great for taking along - they are quite filling so 12 mini tarts serves 6 people comfortably. They also transport easily and the jam on top makes them look enticing to kids.
I love using almonds when I bake - they are a good source of calcium (roughly equivalent, gram for gram, to cow’s milk). They’re also a good source of protein, iron, magnesium and vitamin E - in fact, they have more nutrients than any other tree nut.
I don’t add any sugar to the jam as Little Goat enjoys the tartness (and will lick the jam off the tarts first), but if you prefer a bit more sweetness you can add some honey.
Healthy Mini Bakewell Tarts
Makes: 12 mini bakewell tarts
Prep time: 10 minutes
Cooking time: 25 minutes
100g coconut oil (~10 level Tablespoons)
1 ½ cups almond flour (or ground almonds) (100g)
1 ½ teaspoons almond essence
2 ripe bananas (~200g)
100g fruit puree (apple works well, but any flavour will do)
4 Tablespoons flour (60g)
No added sugar jam
300g strawberries (¾ of a punnet)
½ teaspoon lemon juice
½ teaspoon water
Turn the oven on to 180 degrees C
Put the strawberries, lemon juice and water in a pot and bring to the boil
Simmer until it reduces to a thin jam consistency (about 15 minutes)
Mash the bananas, fruit puree and coconut oil
Add the eggs and beat
Stir in the almond flour, regular flour and almond essence and combine
Pour into cupcake cases in a muffin tin and top with the jam and slivered almonds
Bake for 25 minutes
You can make the jam beforehand as it will keep for a good few days
If you have wheat allergies you can replace the regular flour with another 4 Tablespoons of almond flour to make these gluten-free
Choose almond flour over ground almonds if you can as the finer texture works better for baking