Sweet Utopia Blog

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Butternut Squash Mini Tarts September 21, 2014

Filed under: gluten-free,Recipes & Food Ideas — sharonsweets @ 9:38 pm
Tags: ,

These delicate morsels are like mini souffles. You can cook the squash in advance if you want, by steaming, baking, or boiling it until tender, keeping it refrigerated until ready to use.IMG_9436

Quantity: 12

Size: Mini



1 cup soft, cooked butternut squash

1/4 cup silken tofu, drained

2 tablespoons tapioca flour

2 tablespoons sweet rice flour

2 tablespoons sweet sorghum flour

1 tablespoon agave nectar (amber variety works well here)

1 teaspoon liquid coconut oil

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/8 teaspoon vanilla

1/16 teaspoon salt




Powdered sugar


Preheat the oven to 350 degrees F and oil a mini 12-muffin pan thoroughly. Blend all the ingredients together in a food processor or blender until smooth. Do not over blend. Spoon into the pan. Sprinkle with additional cinnamon and drizzle with around 1/4 teaspoon of agave. Bake 35-37 minutes or until light brown. Let the tarts cool in the pan. Serve warm. Garnish with powdered sugar if desired.






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