Sunday Brunch: Strawberry-Cherry Custard Tarts

INGREDIENTS (Shell, from How it all Vegan):
3 cup Graham Crumbs
6 tbsp Water
5 tbsp Oil
dash Salt

INGREDIENTS (filling):
4-5 Strawberries
4-5 Cherries, pitted
1 cup Soy Milk
3ish tbsp Custard Powder
1-2 tbsp Sugar (to taste)

Combine shell ingredients and press into muffin papers, creating a thin cup shape. Bake at 350F until very lightly browned. Remove and let cool.

In a blender, combine strawberries, cherries and soy milk until smooth. Over medium heat, combine custard powder and sugar, adding soy milk mixture gradually. Stir frequently until it becomes thick, remove from heat. Once it thickens slightly, fill the cooled graham cups up until almost spilling over. Refrigerate until custard thickens up (overnight is best).

Sunday Brunch: Banana-Cherry Oat Muffins

INGREDIENTS:
1 cup Flour (white or spelt)
1 cup Quick Oats
1 tsp Baking Powder
1/2 tsp Baking Soda
dash Salt
3 Ripe Bananas, mashed
1/2 cup Vegan Margarine
1 cup Brown or Demerra Sugar
1-2 tsp Vanilla
app. 1/2 cup Fresh Cherries, pitted and chopped to various sized pieces

Preheat oven to 325F and line or grease 2 muffin tins.

In a medium bowl, cream margarine and sugar together, then add vanilla and mashed bananas. In a large bowl, mix flour, baking powder, baking soda and salt. Add the banana mixture to the flour mixture and stir together until just mixed, then add cherries and give it a few stirs. Fill muffin papers about 2/3 full and bake for about 25-30 minutes, until golden on top.