Having special dietary needs doesn’t have to mean that you miss out this holiday season. Check out this recipe for gluten free pumpkin pie tarts from bistroMD:
Gluten Free Pumpkin Pie Tartlets
Recipe courtesy bistroMD.
1.5 cups Almond Flour
2 tablespoons Butter, unsalted
1 can (15 oz) Pumpkin Puree
½ can Coconut Milk, unsweetened
½ cup Honey
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
½ teaspoon Ginger, ground
¼ teaspoon Cloves, ground
½ teaspoon Sea Salt
Preheat oven to 350 °F.
Add all ingredients to a food processor or blender until a smooth dough forms.
Spritz muffin pan with non-stick olive oil spray or use muffin liners.
Press approximately 1 tablespoon of dough into each cup and press to evenly fill the bottom.
Add all ingredients to a medium sized bowl and mix using a hand mixer until smooth. Or add all ingredients to a blender or food processor and blend until smooth.
Divide filling amongst muffin cups.
Bake approximately 10-15 minutes or until center is set.
Allow to cool at least 10 minutes before removing from pan.
Nutrition Per Tartlet (Serves: approximately 15 tartlets):
NET Carbohydrate: 12 grams
Protein: 4 grams