Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Gluten Free Vegan Maple "Butter" Tarts
Print
Pin
Prep Time:
30
minutes
minutes
Cook Time:
1
hour
hour
Chilling Dough:
30
minutes
minutes
Total Time:
2
hours
hours
Course:
Baked Goods
Cuisine:
Healthy Spa Cuisine
Keyword:
Maple, Pecan
Servings:
12
Servings
Calories:
140
kcal
Courtesy Of:
Sugar Ridge Retreat Centre, Ontario, Canada
There is no actual butter in these tasty little tarts -- but you'll love them just the same.
Ingredients
GLUTEN FREE TART SHELLS
▢
½
teaspoon
salt
▢
1
cup
gluten free flour
▢
1
teaspoon
Xanthum Gum
▢
1.5
tablespoons
margarine
- or butter flavored spread
▢
3
tablespoons
vegetable oil
▢
3
tablespoons
cold water
VEGAN MAPLE "BUTTER" TART FILLING
▢
¾
cup
maple syrup
- pure, organic (not pancake syrup)
▢
2
tablespoons
arrowroot flour
▢
2
tablespoons
coconut oil
- melted
▢
1
teaspoon
vanilla extract
- or vanilla paste
▢
2
tablespoons
ground chia or flax seeds
▢
¼
teaspoons
baking powder
▢
¼
cup
pecans
-- chopped (or, optional, use raisins instead of nuts)
Instructions
TART SHELLS
Combine the salt, flour and Xanthum Gum in a large mixing bowl.
Cut margarine into the flour mixture with pastry cutter or knife.
Sprinkle oil over dough and cut in with pastry cutter. Dough should have the consistency of cornmeal.
Sprinkle with cold water and loosely cut in, so all is moistened.
Cover dough with plastic wrap and put in fridge for 30 min.
Roll out dough in between 2 pieces of parchment paper (or plastic wrap) to ~1/8” thick.
Sprinkle dough with water if it gets too dry, but don’t overwork it.
Cut out tart crusts with circular cutter (bowl plastic take out container) that is 1” larger than the radius of mini muffin tin wells.
Form dough in mini muffin pan wells, squishing it around with your fingers to fill in any breaks in the dough or thin spots.
Bake at 400°F for 10-15 min.
Let cool and leave in tin for the filling.
FILLING
Combine the maple syrup and arrowroot flour with a whisk.
Melt the coconut oil in a small pot and mix it in with the syrup mixture.
Add the vanilla and ground chia/flax.
Add the baking powder at the end and mix well.
Stir in the pecans or raisins.
Use a mini ice cream scoop to ladle the filling into each of the baked shells, filling only 3/4 full.
Bake at 325°F for 25-30 min, turning halfway through for even baking.
Tried this recipe?
Mention or tag
@SpaIndex
so we can share!
Nutrition
Serving:
1
Serving
|
Calories:
140
kcal
(7%)
|
Carbohydrates:
17
g
(6%)
|
Protein:
0.6
g
(1%)
|
Fat:
8
g
(12%)
|
Sodium:
116
mg
(5%)
|
Potassium:
70
mg
(2%)
|
Fiber:
1
g
(4%)
|
Vitamin A:
169
IU
(3%)
|
Vitamin C:
1.3
mg
(2%)
|
Calcium:
41
mg
(4%)
|
Iron:
0.97
mg
(5%)