Ingredients

• 1 cup of rolled oats processed into flour
• 1/4 cup of Mayver’s Original Super Spread
• 2 Tbsp maple syrup (or sweetener choice)
• 3-4 Tbsp of almond milk

Method

1. Mix together all the ingredients gradually adding a tablespoon at a time of almond milk (you may need more or less) until you get a sticky dough.
2. Place in the fridge for 30 mins to firm up.
3. Roll as thin as possible between two sheets of baking paper.
4. Cut into circles (I used a tiny espresso cup with a diameter of 6cm) & gently press into your tiny muffin tin.
5. Bake at 175C (no fan) for 10 mins or until golden.
6. After a few minutes remove from tin & allow to cool completely.
   Fill with raspberry chia jam & fresh fruit (mangoes & blueberries are a favourite right now).
7. For the chia jam mix 1/2 cup fresh raspberry puree, 2 Tbsp chia seeds & 1 Tbsp maple syrup & allow to sit for a few hours (preferably overnight) in the fridge.
   Other filling options are coconut yoghurt, cashew cream, chocolate avocado mousse or nice cream

This delish little treats are from this month’s Official Mayver’s Taste Tester, the amazing @barefoothousewife!