Strawberry Crumble Tarts

• 1.5 cups oats
• 1 cup almond meal
• 1 cup plain flour
• 1/2 cup brown sugar
• 4 tbsp maple syrup
• 1/2 cup coconut oil (or butter)
• 1/2 cup nut butter
• 2 tsp baking powder
• 1 tsp apple cider vinegar
• 3-4 punnets of strawberries
• 4 tsp lemon juice
• 2 tbsp rice malt syrup
• 2 tbsp chia seeds
• 1/3 cup water

Makes 6 tarts

1. Preheat the oven to 180C and grease and line 6 mini springform tins. If you don't have these in hand, you could also use ramekins.
2. In a large mixing bowl, combine the melted butter or coconut oil, maple syrup and nut butter and mix until smooth.
3. Add the oats, almond meal, flour, brown sugar, baking powder and apple cider vinegar and stir until everything is will combined and the mixture forms large clumps.
4. Take half of this mixture and divide it between the 6 tins, pressing it into the bottom to form the base. Bake these in the oven for around 8 minutes or until slightly puffy and golden.
5. While the bases are cooking (and then resting), make the strawberry filling. Add the strawberries, lemon juice, rice malt, chia seeds and water to a medium saucepan over medium heat.
6. Cook the strawberry mixture, squashing the strawberries slightly as they cook. Continue stirring until it is thickened and the strawberries have mostly broken down, and then remove from the heat.
7. Distribute the strawberry mixture evenly amongst the 6 tins.
8. With the remaining half of the base mixture, crumble it over the top of the strawberry filling in each tin.
9. Return to the oven and bake for approximately 20 minutes or until the topping is golden brown.
10. Allow to cool completely on the bench or in the fridge to set.
11. Serve either warm or cold with low FODMAP ice cream or cream.