Oat and Almond Baskets
How do you make gluten-free oat and almond baskets?
Grind oats and almonds into flour; mix them with cinnamon, maple syrup, and water to form a dough. Line small molds and bake at 180°C for 15 minutes. Fill the cold bases with a thick berry compote cooked with lemon and cornstarch.
For a light, indulgent, different, and healthy breakfast. With very little added sugar and lots of fruit. Ideal for people with celiac disease because it is a gluten-free recipe. It can be prepared for a breakfast or a snack full of fruit. I have made them with both strawberries and cherries.
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Servings: For a light, indulgent, different, and healthy breakfast. With very little added sugar and lots of fruit.
Ingredients
- 140 g whole rolled oats
- 140 g whole shelled almonds (peeled or unpeeled)
- 1 teaspoon ground cinnamon
- 1 pinch of salt
- 1 pinch of ground ginger
- 2 tablespoons maple syrup (about 50 g)
- 5-6 tablespoons water
- 500 g fresh strawberries or blueberries, or 300 g cherries
- ½ teaspoon cornstarch or potato starch
- 4 tablespoons water
- 30 g whole cane sugar
- ½ teaspoon lemon juice
Instructions
Start by heating the almonds for a few minutes in a nonstick skillet, turning them occasionally so they do not burn. Let them cool.
Place them in a blender or chopper, processing for a few seconds at a time, until you obtain a flour-like consistency. Then transfer them to a medium bowl.
Grind the whole rolled oats in the blender as well, following the same process until you obtain a flour. Add it to the bowl with the almond flour.
Add the ground cinnamon, the pinch of ginger, and the pinch of salt to the two flours; mix.
Pour in the maple syrup and add the tablespoons of water one by one. Mix first with a spoon and then with your hands.
When you have a smooth, soft but not sticky dough, it is ready. Cover and let rest.
If using cherries, wash and dry them, carefully remove the pits, and halve them. If using strawberries, wash them, remove the leaves, and cut them into pieces that are not too small. If using blueberries, wash them and cut them in half. Place the fruit in a medium pot with the ½ teaspoon of lemon juice and the sugar. Cook the strawberries or blueberries over medium heat for 5 minutes; if using cherries, cook for 10 minutes.
Separately, dissolve the ½ teaspoon of cornstarch in the 4 tablespoons of water.
After 10 minutes, pour in the dissolved cornstarch.
Stir well and cook for another 2 minutes. Turn off the heat.
While the fruit cools, take the dough and divide it into 10 small balls, which you will place in small silicone molds. Shape them with the help of your thumb.
Once all the molds are ready, you can cook them in an air fryer preheated to 165°C (320°F) for about 8 minutes. Or bake them in a conventional oven preheated to 180°C (350°F) for 12-15 minutes.
When they look golden, remove them from the oven and wait until they are completely cold before unmolding.
When both the baskets and the fruit are well chilled, fill them and enjoy with your favorite drink.
Enjoy your meal!
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- 140 g whole rolled oats
- 140 g whole shelled almonds (peeled or unpeeled)
- 1 teaspoon ground cinnamon
- 1 pinch of salt
- 1 pinch of ground ginger
- 2 tablespoons maple syrup (about 50 g)
- 5-6 tablespoons water
- 500 g fresh strawberries or blueberries, or 300 g cherries
- ½ teaspoon cornstarch or potato starch
- 4 tablespoons water
- 30 g whole cane sugar
- ½ teaspoon lemon juice