Sweet Utopia Blog

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Green Olive Rosemary Tarts September 21, 2014

Green olives are something I cannot live without! Apparently this passion is genetic too, as I got it from my mother, and my kids are also fanatics. Here’s a great way to enjoy them. I enjoy the opportunity to use rosemary from my garden in these tarts.
Quantity: 12

Size: Regular



1/4 cup olive, canola or safflower oil

1 small onion, thinly sliced

2-3 cloves garlic, chopped

1 1/2 cups silken tofu, drained

1/4 cup tapioca flour

1/4 cup sweet rice flour

1/4 cup sweet sorghum flour

1 teaspoon baking powder

3/4 teaspoon sea salt

1/2 teaspoon xanthan gum

1/4 teaspoon baking soda

1/8 teaspoon black pepper

1/4 cup water

1 teaspoon white vinegar

Generous 1/3 cup chopped olives

2-3 tablespoons fresh rosemary, chopped

Extra virgin olive oil for brushing


Preheat the oven to 350 and oil a regular 12-muffin pan. Sauté the onion and garlic in the oil. Add the mixture to a large mixing bowl. Blend the tofu in a blender until smooth and add to the bowl. Combine the flours, baking powder, salt, xanthan gum, baking soda and pepper in a separate bowl. Add the mixture to the bowl with the other mixture and stir in the water and vinegar and stir until combined. Stir in the olives and rosemary. Press the mixture into the pans and drizzle or brush with 1/4 teaspoon of olive oil. Bake for 30 minutes or until lightly browned. Serve warm.






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