Sunday breakfast

Sinterklaas breakfast tarts

Hear who is knocking there children, hear who is knocking there children… Just a few more days and we will celebrate the birthday of the good holy man. So let's enjoy all the treats that the best man is scattering in the round. Today we have breakfast with tarts made of granola, filled with silky sweet cream made from cashews and sweet ripe pear. And as the cherry on top sprinkled with crunchy pieces of pepernoten. Come on, get out of bed, within half an hour you'll be back under the sheets with cake and pepernoten crumbs.

Sinterklaas breakfast tarts with spicy cinnamon

• 100 grams of oats
• 60 grams of almond flour
• 2 tbsp chia seeds
• 2 tsp speculaas spices
• 60 grams coconut oil
• 25 grams of maple syrup

For the filling

• 1 handful of cashews (soaked in water for at least 2 hours)
• 4 dates
• 1 tsp vanilla

For the topping

• 1 ripe pear
• handful of finely chopped pepernoten

1. Preheat the oven to 180 degrees.
2. Put the oats, almond flour, chia seeds, and speculaas spices in a large bowl.
3. Melt the coconut oil with the maple syrup in a small pan over low heat.
4. Pour the coconut oil mixture into the dry ingredients and fold together.
5. Divide the mixture among the tart molds and press down well with the rounded side of a tablespoon.
6. Bake the tarts for about 13 minutes until golden brown.
7. Let the tarts cool completely before removing them from the molds.
8. Put the cashews with the dates and vanilla in a blender and mix until you get a smooth, creamy paste.
9. Divide the cashew cream among the tart molds
10. Cut the pear into small pieces and mix them with the speculaas spices.
11. Distribute the pear over the tarts and garnish with some of the chopped pepernoten.