Healthy Strawberry Tarts for Baby Led Weaning
Healthy Strawberry Tarts for Baby Led Weaning – The tastiest dessert you will eat all summer!
Of all the healthy summer recipe I have made over the years, these delicious, healthy strawberry tarts are top of my list. They are a perfect treat for baby-led weaning and so delicious that Mums and Dads will love them too! Bearing that in mind, make a quadruple batch because they disappear super quickly.
This recipe is beyond easy to make and uses only 6 simple ingredients + a few mint leaves for decoration which are optional. You can make the base ahead of time and freeze, then thaw as needed before packing with the deliciously, sweet and creamy yoghurt and topping with Dunnes Stores fresh strawberries.
The base of this recipe uses oats which are blended into a fine oat flour, then mixed with either coconut oil (or butter) and the finest amount of maple syrup – just so they taste like a treat, albeit a healthy one.
For the filling, I simply mashed banana into Greek yoghurt, then topped with freshly sliced strawberries before sprinkling over fresh mint leaves to make them look a little fancy. Always welcomed at a bbq or kids party.
More healthy treats:
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This is not the normal finger food you are probably used to seeing for feeding a little baby, but, the moment you try them you will fall in love! Even better, you are going to love watching your baby-led weaning baby eat them even more!
This recipe is sponsored by Dunnes Stores. All of the amazing ingredients can be found instore.
Happy Summer!
Aileen xxxxx
Healthy Strawberry Tarts for Baby Led Weaning
Prep time
10 minutes
Cook time
25 minutes
Servings
10 mini tarts
Ingredients
350g Oats
140g melted butter (or coconut oil for vegan)
2 tablespoons maple syrup
200ml Greek yogurt (or dairy free yogurt for vegan)
1 bananas
8 strawberries sliced
12 mint leaves finely chopped
Method
- Pre-heat oven to 180ºC.
- Pour the oats into a blender or food processor and blend until they turn into a fine flour. add the melted butter and maple syrup and turn the machine on again for a few seconds until the mixture gathers into a ball and is totally combined. You can add a little water, one teaspoon at a time if the mixture seems dry and flakey.
- Divide the dough into 12 and place into small mini tart tins. Use your fingers to press it down.
- Bake in the oven for 25 mins until the sides have browned, then remove from the oven and leave to cool fully before filling.
- To make the filling, pour the yogurt into a bowl and add the bananas. Mash together until the mixture is smooth and creamy.
- Spoon into the mini tarts filing right up to the top, then decorate with strawberry slices then sprinkle over a little fresh mint.
- Store in the fridge until ready to serve.
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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