Out of one make two! I used my previously posted Granola recipe and made these amazing tasty little mini pies! Aren’t they cute?
Prepare your Granola as instructed as in my previous Recipe Power Granola Sprinkles. Spray a muffin tin with non-sticking spray or butter them up individual and scoop a dollop of the Granola mixture into each compartment. Wet your fingers and press down the granola to form the cups, making them as thin and evenly as possible, but ensure to cover all sides. Place them in to an oven for about 15-20 minutes (depending on your oven), or until brown and crisp. Remove them from the oven and place the muffin tin on a wire rack and allow to cool before taking them out them individualy with a wooden toothpick or knife. Once the cups are cooled, remove them from the tin, and top with your favorite topping or with my recipe below for chiaseed pudding. Add additional fresh fruit if you like. If you have left over cups, just keep them in an air tight container. Once the topping is on, they will get soft, so serve imitately.
What you need:
1 cup fresh raspberries
1 cup greek yogurt (or soy yogurt)
the juice and zest of one organic lemon
1 1/2 tablespoon honey or agave nectar
3 tablespoons of chia seeds
1/2 tsp. vanilla paste (or venilla extract)
Combine, except for the chia seeds, all ingredients in a Blender. Process until smooth. Pour your mixture into a bowl, add your chia seeds and mix well. Cover your pudding and let it rest for at least 5 hours or best for overnight in the refrigerator. Use it as topping for the Granola cups or enjoy it plain as it is.