Ingredients
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the Crust :
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1 cup gluten -free rolled oats
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1/4 cup coconut flour
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1/4 cup arrowroot starch
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1/4 cup tapioca starch
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1/4 teaspoon salt
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1 tablespoon unsweetened cocoa powder
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1/2 cup cold -pressed canola oil (or any neutral-flavored oil)
Directions
Sub-title: A Delightful Blend of Rose Water, Sweet Berries, and Earthy Quinoa, Perfect for Any Occasion!
Description: This unique dessert combines the exotic flavors of India with the health benefits of quinoa and rose gerber jam. The result is a beautiful, floral, and fruity treat that’s perfect for any occasion!
Quick Description: Vegan, Gluten-Free, Grain-Free, High-Protein, Kid-Friendly, Low Carb, No Refined Sugar, Quick & Easy, Seasonal, Soy-Free, Spicy, Superfoods, Whole Foods Plant-Based
Servings: Makes 6 tartlets (about 2″ diameter each)
Difficulty Level: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Energy: 130 calories per serving
Carbohydrates: 16 grams per serving
Protein: 4 grams per serving
Fat: 4 grams per serving
Sodium: 2 mg per serving
Sugar: 6 grams per serving
Directions:
1. Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or silicone baking mat. Set aside.
2. In a large mixing bowl, combine all the crust ingredients until well combined. Mix using a fork or your fingers until the mixture starts to form a crumbly dough texture.
3. Transfer the dough onto a lightly floured surface and gently knead the dough for about 1 minute. Divide the dough into 6 equal portions and shape them into balls.
4. Roll out each ball into a thin circle, approximately 1/8-inch thick. You can use a rolling pin or a glass top if you prefer. Place one tablespoon of filling on each circle, leaving a small border around the edges.
5. Gather up the edges of the dough and press together to seal the edges. Use a fork dipped in water to create a decorative design on the surface of the tarts. Place the filled tartlet shells on the prepared baking sheet.
6. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Remove from the oven and allow to cool completely before serving.
Note: If you don’t have enough berries to fill all the tartlets, simply double the filling recipe and adjust the cooking time accordingly.
Ingredients:
For the Crust:
1 cup gluten-free rolled oats
1/4 cup coconut flour
1/4 cup arrowroot starch
1/4 cup tapioca starch
1/4 teaspoon salt
1 tablespoon unsweetened cocoa powder
1/2 cup cold-pressed canola oil (or any neutral-flavored oil)
Instructions:
1. Combine the dry ingredients in a large mixing bowl and whisk to combine.
2. Add the chilled oil and mix using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Pour in the plant milk and stir until a dough forms.
4. Turn the dough out onto a lightly floured surface and gather into a ball. Knead gently for 1-2 minutes, just until the dough comes together.
5. Flatten the dough slightly and wrap tightly in plastic wrap. Chill for at least 30 minutes or up to overnight.
For the Filling:
1 cup frozen rose gerber (or other sweet berry), thawed
1/2 cup raw pitted dates
1/4 cup maple syrup
1/4 cup water
1 teaspoon vanilla extract
1/2 teaspoon sea salt
Instructions:
1. Place all the filling ingredients in a high-speed blender or food processor and process
Steps
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1
Done
|
Combine the dry ingredients in a large mixing bowl and whisk to combine. |
|
2
Done
|
Add the chilled oil and mix using a pastry blender or your fingers until the mixture resembles coarse crumbs. |
|
3
Done
|
Pour in the plant milk and stir until a dough forms. |
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4
Done
|
Turn the dough out onto a lightly floured surface and gather into a ball. Knead gently for 1-2 minutes, just until the dough comes together. |
|
5
Done
|
Flatten the dough slightly and wrap tightly in plastic wrap. Chill for at least 30 minutes or up to overnight. For the Filling: 1 cup frozen rose gerber (or other sweet berry), thawed Instructions: |
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6
Done
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Place all the filling ingredients in a high-speed blender or food processor and process |
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7
Done
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Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or silicone baking mat. Set aside. |
|
8
Done
|
In a large mixing bowl, combine all the crust ingredients until well combined. Mix using a fork or your fingers until the mixture starts to form a crumbly dough texture. |
|
9
Done
|
Transfer the dough onto a lightly floured surface and gently knead the dough for about 1 minute. Divide the dough into 6 equal portions and shape them into balls. |
|
10
Done
|
Roll out each ball into a thin circle, approximately 1/8-inch thick. You can use a rolling pin or a glass top if you prefer. Place one tablespoon of filling on each circle, leaving a small border around the edges. |
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11
Done
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Gather up the edges of the dough and press together to seal the edges. Use a fork dipped in water to create a decorative design on the surface of the tarts. Place the filled tartlet shells on the prepared baking sheet. |
|
12
Done
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Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Remove from the oven and allow to cool completely before serving. Note: If you don't have enough berries to fill all the tartlets, simply double the filling recipe and adjust the cooking time accordingly. Ingredients: For the Crust: 1 cup gluten-free rolled oats Instructions: |
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13
Done
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Combine the dry ingredients in a large mixing bowl and whisk to combine. |
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14
Done
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Add the chilled oil and mix using a pastry blender or your fingers until the mixture resembles coarse crumbs. |
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15
Done
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Pour in the plant milk and stir until a dough forms. |
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16
Done
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Turn the dough out onto a lightly floured surface and gather into a ball. Knead gently for 1-2 minutes, just until the dough comes together. |
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17
Done
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Flatten the dough slightly and wrap tightly in plastic wrap. Chill for at least 30 minutes or up to overnight. For the Filling: 1 cup frozen rose gerber (or other sweet berry), thawed Instructions: |
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18
Done
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Place all the filling ingredients in a high-speed blender or food processor and process |
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