Strawberry Muesli Cups

I keep ghosting myself from the blog. Not that I do it on purpose, but it’s been really hard adjusting to my new time-table this term. Unfortunately because I transferred my credits from Le Cordon Bleu, I don’t get to choose my time-table and that sucks like crazy as I’ve ended up having to go for class everyday of the week. I’m really enjoying my classes at William Angliss and feel I’m growing everyday but I need additional work experience and now with no days off, I’m working and then rushing to classes. It is indeed extremely tough and I don’t find the time for a social life anymore so forgive me if I haven’t been replying to comments or not being more active here.

Good news is that Spring is officially here but is it the best for me? Wouldn’t think so. I get that terrible hay fever plus some annoying rashes but learning to deal with it. The only thing that gets me excited about this season is baking in Spring. It’s just simply wonderful. So much freshness around with beautiful seasonal fruit to work with!!

It did hurt me a few weeks ago with the whole strawberry contamination crisis. Couldn’t believe who in their right sense would stuff needles into this gorgeous fruit, harming so many people and farmers indirectly as nobody wanted to buy the fruit anymore.

It’s such a shame. And I would do everything I can to help the community realise that all we need to do is to cut them and not just chuck them out!

I’ve started my practical classes in Special Dietary Requirements and getting more inspiration to cater for all kinds of clients. It’s so important for everyone to eat your products and I didn’t realise the number of vegans in Australia. For some, it’s a choice you’ve got to learn to respect and for others, it could be health or religious reasons. There’s so many options today even in baking that makes it so much more easier.

When some people ask for healthy desserts, you want to laugh. I’m still getting used to this whole concept and I’ve worked on a couple of recipes for a book but it is still hard because how can a dessert not be indulgent? These Strawberry Muesli Cups sort of fit the healthy dessert list even though I’ve used agave nectar (much sweeter than sugar, but used in a small quantity and has a lower glycemic index ) This is definitely not recommended for a diabetic though.

Believe it or not, it’s only a 5 ingredient recipe. Most suitable for those looking to whip up a dessert in a jiffy.

I’ve used gluten-free muesli so it’s great for someone suffering from coeliac disease too.


Print Recipe
Strawberry Muesli Cups
Breakfast or dessert, this is an all time favourite Spring treat
Prep Time 15 mins
Cook Time 40 mins
Prep Time 15 mins
Cook Time 40 mins
  1. Preheat the oven to 180 degrees C and grease the tartlet moulds
  2. In a bowl, combine the muesli and oil. Press the mixture into the base and sides of the prepared moulds.
  3. Place in the freezer and bring to room temperature. Remove from the freezer and bring to room temperature.
  4. Cover the mixture with baking paper. Allow it to come over the sides of the tart and fill the centre with pie weights.
  5. Bake for about 15 minutes. Remove the pie weights and put the tartlets back in the oven for another 20 minutes until it gets golden brown. Remove and allow it to cool.
  6. Meanwhile, add the strawberries agave nectar in a pan. Stir in the pan for about 5 minutes.
  7. Once the tartlets have cooled, add the strawberry mixture and sprinkle almond flakes over it.
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