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MINI RASPBERRY BAKEWELL FRANGIPANE TARTS – VEGAN & GLUTEN-FREE

MINI RASPBERRY BAKEWELL FRANGIPANE TARTS (VEGAN & GLUTEN-FREE

MINI RASPBERRY BAKEWELL FRANGIPANE TARTS (VEGAN & GLUTEN-FREE

These Mini Raspberry Bakewell Frangipane tarts are much healthier than traditional recipes. They are actually really quick and simple to make too!

MINI RASPBERRY BAKEWELL FRANGIPANE TARTS (VEGAN & GLUTEN-FREE

The base is made from oat flour, then filled with raspberry chia jam and then topped with an almond flour frangipane layer. Vegan, gluten free and contain no refined sugar.

MINI RASPBERRY BAKEWELL FRANGIPANE TARTS (VEGAN & GLUTEN-FREE MINI RASPBERRY BAKEWELL FRANGIPANE TARTS (VEGAN & GLUTEN-FREE

They are perfect for entertaining and make a great dessert, snack or even breakfast! I filled mine with raspberry chia jam, however you can switch this up. I think cherry or apricot jam would also be amazing!

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MINI RASPBERRY BAKEWELL FRANGIPANE TARTS (VEGAN & GLUTEN-FREE

Mini Raspberry Bakewell Frangipane Tarts

These Mini Raspberry Bakewell Frangipane tarts are much healthier than traditional recipes. They are actually really quick and simple to make too!

Ingredients
  

For the base

  • 1 cup oat flour I used gluten free oats
  • 3 tbsp agave syrup
  • 2 tbsp coconut oil melted

For the raspberry chia jam

  • 1 cup Raspberries
  • 1.5 tbsp chia seeds
  • 2 tbsp agave syrup
  • 2 tbsp water

For the frangipane layer

  • 2/3 cup ground almonds
  • 1/2 tsp baking powder
  • A pinch of salt
  • 1 chia egg
  • 3 tbsp agave syrup
  • 2 tbsp coconut oil melted
  • 1 tbsp almond milk

Instructions
 

  • Preheat oven 10 180c/350f
  • Firstly make the raspberry chia jam- add all the ingredients to a saucepan over a low heat, stirring and mashing the raspberries. Leave to cool for five minutes to thicken up
  • Then make the base by mixing all ingredients to together in a bowl, press the mixture into lightly greased muffin tin
  • Make the frangipane layer by mixing all ingredients together in a bowl
  • Add round 1.5-2 tsp of the raspberry chia jam into each base and the top with the frangipane mixture.
  • Top with flaked almonds to decorate
  • Bake for around 25-30 minutes until golden brown.
  • Leave to cool completely before removing from the muffin tin and enjoying


I hope you enjoy this Mini Raspberry Bakewell Frangipane Tart recipe! 

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MINI RASPBERRY BAKEWELL FRANGIPANE TARTS - VEGAN & GLUTEN-FREE

Recipe Rating




Natalya Amour

Wednesday 27th of June 2018

This looks really delicious

Candice | NatalyaAmour.com