Would you rather bite into a crisp apple or an apple crisp? One is not necessarily better than the other, but there are some key differences. Sure, the fresh fruit offers that indelible crunch when you take a bite and is brimming with nutrients (especially if you eat the apple skin). But this recipe for mini apple tarts has all that and a bite of crisp! In this case, the crispiness comes from a whole-grain, gluten-free shell made of walnuts, oats and brown rice flour. Like the fruit itself, though, a softer inside balances the bite-sized treats. With so much to consider, you’ll just have to have a taste test to decide.
Makes 12 tartlets
Macros per cookie: 110 calories | 3 g protein | 11 g carbs | 6.8 g fat | 6.3 g sugar | 1 g fiber
Filling
1 cup apples, chopped
1 Tbsp. Vitacost Coconut Sugar
1/2 tsp. Vitacost Organic Cinnamon
1/4 tsp. nutmeg
1 Tbsp. lemon juice
3 Tbsp. water
Shell
1/4 cup ARO Vanilla Whey Protein Complex PLUS
1/4 cup Vitacost Gluten-Free Brown Rice Flour
1/4 cup Vitacost Gluten-Free Rolled Oats
1/4 cup Vitacost Coconut Sugar
1/4 cup Vitacost Organic Walnut Halves & Pieces, crushed
1/4 tsp. Vitacost Organic Cinnamon
1/4 cup Vitacost Organic Coconut Oil, melted
3 Tbsp. water
Directions
- Preheat oven to 350 degrees F and prepare a mini muffin pan with liners. You can also arrange silicone liners on a sheet pan.
- In a small saucepan over medium-high heat, add all filling ingredients and bring to a boil. Reduce heat and simmer 8-10 minutes, stirring occasionally. Once apples become tender, remove from stovetop and set aside.
- In a large bowl, add all shell ingredients except coconut oil and water. Mix until well combined.
- Add coconut oil and water and gently stir until mixture becomes crumbly.
- Spoon about 2 tablespoons of shell mixture into each mini muffin/cupcake liner, using your fingers to press mixture into the bottom and sides of the liners. Note: You should have some shell mixture leftover, which you will use later.
- Evenly spoon apple filling over each mini shell. Sprinkle remaining shell mixture over top.
- Bake 14-18 minutes, or until golden brown. Let cool before serving.