Pumpkin Hand Tarts

1 Oct

What on earth are hand tarts?!? They are like a handheld mini pumpkin pie but sealed (ok I suck at description) so here is a photo :)

They would be scrumptious sprinkled with icing sugar! Plus they are vegan and refined wheat free :)

Pumpkin Hand-Held Tarts

makes 4

4 oz tofu (or sub with 5oz non-dairy plain yoghurt of choice)

take the tofu and blend it with a little water to create a ‘yoghurt’ – set this mixture aside

1 cup flour (I used wholegrain spelt)

1 tbsp sugar

2 tbsp tofu mix/yoghurt from above

1/6 cup water

2 tbsp ground almonds

1/2 tbsp flax

1/2 tbsp baking powder 3/4 tsp salt

2 tbsp oil (I used olive)

mix all ingredients and form into a ball – chop into 4 mini balls then place in freezer whilst you prepare the filling

4.5 oz canned pumpkin

leftover tofu mix

1 tsp cinnamon

1/2 tsp nutmeg

1 tbsp agave

drizzle soy milk (1/8 cup)

blend ingredients together and set aside, then take each ball and roll it out so it looks like a mini tortilla. Place 1-2 tbsp of filling in each ‘tortilla’ then fold in half and crease edges with a fork. Bake in the oven at 185 degree centigrade for 10-12mins, enjoy warm or let cool and sprinkle with icing sugar/ powdered stevia :)

 

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2 Responses to “Pumpkin Hand Tarts”

  1. lil deli October 4, 2012 at 12:16 pm #

    Yum, these look delicious and healthy! I love it when that happens. Just found your blog via CKK :)

    • superfoodbabe October 4, 2012 at 2:59 pm #

      I hope you like it :) I love CCK for healthy treats

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