WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, December 15, 2014

Roasted Chickpea Tassie(gluten free, dairy free, corn free, soy free and nut free)



Yes! More chickpea's! :-)

Abby doesn't tolerate nuts or seeds and we love roasted chickpea's. We found that yet again, they replaced nuts perfectly in this recipe.

I used our favorite gluten free pie crust recipe and just increased the sugar and water to make a cookie dough like texture so it would shape nicely in the mini muffin tins. Worked like a charm!

This is a fun one to let the kids help on.. great for OT getting the dough rolled and then carefully pressed.

Admittedly, a bit time consuming but based on the rate they disappear, worth it.


Preheat oven to 325

Crust:

1 1/3 cups gluten free All Purpose Flour
1/2 teaspoon salt(pink himalayan)
1/2 cup palm Shortening(Tropical Traditions)
1 egg
3 teaspoons sugar(C&H or Domino's Organic Cane Sugar)
3 to 6 tablespoons ice cold water

1) In bowl mix flour,salt,sugar. Cut shortening into flour mix. Mix in egg and water. You want it the texture to be like a rollout sugar cookie dough.

2) Roll balls about the size of a marble(little bigger) and press into the bottom and sides of a mini cup cake pan. I put the ball in and press straight down and then work it up the sides(patiently).

3) Place in freezer(important for proper baking!)

4) These also work fine in regular sized muffin tin,but we do love the mini's- one perfect bite of goodness.



Filling:

1/2 cup Salted roasted chickpea's(here is the link to my melt in your mouth roasted chickpea's)
1 large egg
3/4 cup packed light brown sugar(corn-free or make your own with cane sugar plus a bit plantation blackstrap molasses)
1 tablespoon palm shortening(Tropical traditions)
1 teaspoon vanilla extract(homemade)
1/4 teaspoon salt(pink himalayan for us, but use whatever salt is safe for you)


In bowl, mix egg, brown sugar, palm shortening, vanilla extract and salt until smooth.



Place 3 roasted chickpea's into the bottom of each mini cupcake(remember make sure it is chilled first!). fill with the filling mixture.

Bake at 325 for 18-22 minutes.

While still warm gently run a knife around the edge. Then allow to cool completely before trying to remove from the pan. Store in airtight container.

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