Baby Led Feeding Healthy Strawberry Tarts.

Summer is in the air – in brief spells mind you, but it’s still there. We’ve been doing our best to make the most of the good weather when it comes and so we’re planning lot’s and lot’s of foods we can bring on picnics! Although looking out the window today I think we might be holding off for a few more days before we venture out with the picnic blanket.

Strawberries and cream tarts are a favourite in our house, however my little boy Dylan doesn’t like cream so I wanted to make a healthy alternative that would be 100% full of goodness. These little tarts are just so cute looking and they taste amazing! (If I do say so myself). They are so easy to make and you can have them prepared and in your mouth in less than 20 minutes. You can really beat that for a delicious dessert in my opinion.

I have such a passion for food that makes us happy and healthy and these little tarts just do all that and more. They are a combination of a nutty, oaty cake base filled to the brim with a sweet, Greek yogurt and topped with delicious Irish strawberries which are in abundance this time of year. The sheer smell of these berries alone are enough to make my mouth water. My crafty little Oscar is now able to open the fridge all by himself so the strawberries and all berries for that matter have been moved to the top where he can’t reach. For the time being he is convinced berries are sweeties 😀 Strawberries are such an amazing fruit and are filled with so much nutritious goodness. They provide us with a serious boost of vitamins C and K, fibre as well as a multitude of other minerals and antioxidants – the kinds of sweeties you really want your kids to be eating.

Greek yogurt is high in protein, calcium and when mixed with vanilla and a tiny dash of maple syrup it is transformed into a creamy mouthful of yum!

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 12 minutes
      • TOTAL TIME
      • 22 minutes
      • SERVES
      • 24 Baby Portions

What goes in...

  • Base Layer
  • 2 Cup Oats (milled into oat flour, or 1 cup of buckwheat flour)
  • 1 Cup Pecan Nuts
  • 5 Medjool Dates (soaked in boiling water for 10 minutes)
  • 1 Teaspoon Pure Vanilla Extract
  • 2 Tablepoons Flaxseed (put into a bowl with 6 tablespoons of boiling water)
  • 8 Tablespoons Rapeseed Oil (or olive oil)
  • Filling
  • 200ml greek yogurt
  • 1 tablespoon maple syrup
  • 2 teaspoons vanilla essence
  • zest 1 lemon
  • Juice 1/2 lemon
  • 200g strawberries

How to make it...

  1. Pre-heat oven to 180ºC.
  2. Add oats and pecan nuts to your food processor and process on a high speed for a few minutes until they are completely broken up and start to resemble a powder.
  3. Drain the medjool dates then add to the processor along with the remaining base ingredients. Turn onto max until it comes together like a dough mixture.
  4. Place mini muffin cases into a mini muffin tin then spoon a heaped teaspoon of the base into each one. Using your fingers mould the dough into the shape of the muffin case bringing it up the sides and leaving a dip in the middle for the filling.
  5. Bake for 12 minutes then remove from the oven and allow to cool fully before removing from their cases.
  6. Meanwhile, add the yogurt, maple syrup, vanilla and lemon zest and juice to a bowl and give it a good stir, then finely chop the strawberries.
  7. Fill each oat case to the top with yogurt filling then sprinkle strawberries on top.
  8. Serve fresh

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