Рецепт Pumpkin Tartlets
A yummy twist on pumpkin pie!
serves 12
NO: wheat/gluten, dairy, peanuts, tree nuts, egg or soy.
American | |
Порций: 1 |
Ингредиенты
|
|
Инструкции
- Preheat oven to 350°F.
- Make your crust. Mix brown sugar, rice flour, tapioca flour, xanthan gum, cinnamon, and granola until combined. With a fork, cut in the shortening until it looks crumbly.
- Lightly grease a muffin pan or line with muffin liners.
- Place 1 tablespoon of mixture in each and press into place. Save remaining mixture for the top. Set aside.
- To make the yummy pumpkin filling, mix together rice flour, baking powder, pumpkin spices, and salt. Set aside.
- In separate bowl, mix pumpkin, rice milk, brown sugar, and oil until combined. Add the flour mixture to the pumpkin and mix well.
- Fill the muffin tray with pumpkin filling. Top off with a sprinkle of the extra crust mixture. (There maybe extra topping depending on how much you prefer on top).
- Bake tarts for 10 minutes or until lightly browned. Let cool in muffin pan for about 15 minutes before removing. Remove carefully, (i.e. with 2 spoons). Serve warm or cold. Keep fresh in the refrigerator.
- To crumble granola, process lightly in a food processor or place in a plastic bag and lightly pound out with a rolling pin.