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Ingredients
- Crust
- 1/4 cup Earth Balance (vegan margarine)
- 1/4 cup sucanat (brown sugar probably works)
- 1 cup spelt flour
- 1/4 c milled flax
- 1 t cinnamon
- Filling
- ½ t baking powder
- 1 t vanilla
- ¼ cup Whole Wheat Pastry Flour
- ¼ cup cane sugar
- ½ cup PB
- ½ cup almond milk
- Jam
- Dark Chocolate chips (optional)
Preparation
Step 1
Mix crust together with a hand blender in a medium sized bowl. Place approx 1 tsp of crust dough into pre-greased mini muffin tin (or use 1 T of crust in a regular muffin tin). Press down to create a mini crust making sure the crust comes up on the sides a bit. Add filling, filling the tin about half only, and top with jam and chocolate or carob chips. Bake at 350F for 15 minutes. Makes 24 mini cups.
Note. You can also experiment by putting the jam on top of the crust but before the filling layer. I would suggest not mixing the jam into the filling though because the taste sort of gets lost in all of the other ingredients.