Sweet Utopia Blog

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Spinach Pignoli Tarts September 21, 2014

One of my favorite combinations, spinach and pignoli (pine nuts) is so hearty and filling, and full of iron, calcium, protein and other great nutrients.IMG_9671

Quantity: 12

Size: Regular

Easily modified to be nut-free

Filling Ingredients:

2 tablespoons olive, canola or safflower oil

1 medium onion, chopped finely

2 cloves garlic, minced

12 ounce package frozen chopped spinach, thawed and drained

3/4 teaspoon sea salt

1/4 teaspoon nutmeg

1/4 teaspoon coriander

1/8 teaspoon black pepper

1/4 cup pignoli

3 tablespoons fresh lemon juice

Base Ingredients:

1/3 cup gluten-free rolled oats

1/3 cup tapioca flour

1/3 cup brown rice flour

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/4 cup vegan butter

1/2 cup plain nondairy milk


To make the filling, sauté the onion and garlic in the oil until they begin to brown lightly. Add the spinach, salt and spices and keep cooking until spinach is tender. Add the pignoli and lemon juice and cook one more minute. Set aside and make the base.

Preheat the oven to 350 degrees F and oil a regular 12-muffin pan. To make the dough for the base, grind the oats in a blender or food processor. Combine the oats with the flours, baking powder, xanthan gum, baking soda, and salt. Add the butter and milk and knead the mixture until integrated. Press the dough into the pans, forming a short ridge of about 1/4 inch up the sides. Spoon the filling over the base.

Bake for 25 minutes or until lightly brown. Serve warm.






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