I decided to have a go at making these but wanted to make sure the ‘pastry’ tasted good so I decided to use the Lemon ‘Oatie’ recipe (with a slight amendment) for the base. It worked a treat – and they taste delicious with the No Count jam. They are free on No Count – if tracking, they are 3 points each.
Ingredients (makes 8):
- 85g Mornflake oatmeal
- 80g blitzed oats
- 2 flat tbsp Splenda/Truvia/Natvia/Canderel
- a pinch of salt
- a pinch of bicarbonate of soda
- 1 tbsp olive oil
- the zest and juice of one lemon
- 30g plain flour for rolling out the dough (5g per person is free)
Method:
- Pre-heat the oven to 180C.
- Mix the oatmeal, oats, Splenda, lemon zest, salt and bicarbonate of soda in a bowl.
- Stir in the oil, lemon juice and 50ml hot water.
- Scatter the 30g plain flour on the kitchen top and roll out the dough. Use a pastry cutter to cut out 8 circles.
- Put these into a muffin tray and gently press them down so that they fit into the mould.
- Bake in the oven for about 15 minutes.
- Once they have cooled, fill each one with No Count jam.
(The No Count jam recipe can be found here: www.lovingnocount/no-count-jam/ )
This is the oatmeal I use:
Got to try making these jam tarts. Look so good. Thank you Helen xxxx
Hi Sharon, they really are yummy and will keep in the fridge for a day or two although they do go a bit softer – they still taste good though:-)Thank you!Helen xxx
Hi Helen. These look great.When I’m back from hols and my new kitchen is fitted im going to try to make these.Thank you. Debbs. Xx
Hi and thank you Debbs, a new kitchen sounds fantastic!Enjoy your hols, Helen xxx
Hi Helen What is the Mornflake oats. Is this something you get in the bakery aisle or in the cereal aisle. These look yummy. Ps I’m moving in with you. lol.
Lol, you’d be very welcome Ann!Mornflake is the name of the manufacturers, you’re looking for ‘oatmeal’.It’s not sold in all major supermarkets but I know Asda do one.I’ll take a photo in a minute and upload it to the website.Hope you have a lovely weekend:-)Helen xxx
They are just going in the oven!
Enjoy Julie! Hope you have a lovely weekend too, Helen xxx
They are done. Absolutely yum! Just having one with a cuppatake my hat off to you as iv just switched to no count.
Such a shame now we have been told that blitzed oats made into oat flour has to be pointed as its not No Count
Thank you Julie!Glad you enjoyed them:-)Helen xxx
But why Tina?That’s the question I have now posed to Head Office 3 times and they cannot answer my question.So it’s OK to make one of my desserts using 40g of oats but if you blitz those same 40g of oats and make a dessert you have to count them?It just doesn’t make sense and I don’t think they’ve thought this through.I can understand the reasoning behind blitzing fruit to drink as it does change the nutritional value of the fruit and you could end up ‘drinking’ far more fruit than you would have eaten.But I really don’t see the difference in having a bowl of porridge in the afternoon (which WW say is OK) and having one of my desserts with the same amount of oats in.Maybe someone else will have better luck at getting an explanation out of them:-)Helen xxx
Just having the same discussion about whether blitzing oats changes it to a pointed food with my daughter who is a SW devotee. Their head office take on it is: you do not need to Syn the ground oats, as blitzing them does not alter the nutritional value.
Hi Deb, thank you very much for your comment. It’s good to know that Slimming World agree about blitzed oats:-) Hope you have a lovely weekend, Helen xxx