Sweet Utopia Blog

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Kale Walnut Tarts with Tahini Drizzle September 21, 2014

These little tarts are a great way to get your kale, along with nutrition-packed walnuts, for a complete little meal full of the healthiest antioxidants, vitamins, minerals and healthy oils. Take these with you for meals on-the-go.IMG_0499

Quantity: 12
Size: Regular

Kale Walnut Tart Ingredients:
2 tablespoons olive, canola or safflower oil
3/4 cup raw walnuts
1 medium onion, chopped
2 cloves garlic, chopped
3 cups kale, packed, washed and tough stems cut off
3/4 teaspoon sea salt
1/8 teaspoon black pepper
1/4 cup brown rice flour

Tahini Drizzle Ingredients:
1/4 cup tahini
1/4 cup fresh lemon juice
1/4 cup water
1 clove garlic
1/2 teaspoon sea salt

Preheat the oven to 375 degrees F and oil a regular 12-muffin pan. Sauté the walnuts, onion and garlic in the oil over medium heat until the onions lightly brown. Stir in the salt and pepper. Combine the mixture with the kale in a food processor and process until smooth. Add the flour and process until just combined.
Press the mixture into the muffin pan and bake 30 minutes. Serve warm with Tahini Drizzle either drizzled over the tarts or in a small bowl.
To make the tahini drizzle, combine all the ingredients in a blender and blend until smooth. Store refrigerated.






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