Gluten free coconut & sweet potato tartlets

Gluten free coconut & sweet potato tartlets

It is rare that I bring you a savoury recipe, but I created a recipe using these tartlet cases for my fig millionaire shortbread but I had double the amount and I was sweetened out. These are lovely tartlets with vibrant colours for appetisers or a snack.

Orange Photo Grids Recipe Pinterest Graphic (3).jpg

Ingredients


  • 150g Coconut flour

  • 85g Honey (Or maple syrup for vegans)

  • 55g Coconut oil (not melted but not hard- soft)

  • 3 Small sweet potato

  • 150g spinach

  • 1/2 clove garlic

  • 1 onion

  • 1/2tbsp vegan butter

  • 1tbsp nutritional yeast

  • Swigs of thyme


Method


  • Preheat your oven to 180ºc.

  • In a mixing bowl, add the coconut flour, coconut oil and syrup.

  • Combined until it makes a dough.

  • Once firmed like dough, form a ball and let rest for 10 minutes.

  • Bake your sweet potatoes whole (pierce the sides with a sharp knife) on a baking tray.

  • Bake for 25-30 minutes until soft in the middle - once soft remove from the oven and let cool.

  • Once the dough has rested break off into chunks. moulds the chunks into cupcake trays (if you have reusable ones- if you don’t grease the cup cake tins and moulds into that).

  • Once the dough is covering the moulds, bake in the oven for 10-15 minutes until light brown on the top.

  • Remove from the oven and let rest, whilst you make the filling.

  • When potatoes have cooled, remove the skin and add the insides to a bowl.

  • Fry (with little oil) the onions and garlic together, add the spinach, until it is soft and then add to the sweet potato.

  • Mix the spinach mix and sweet potato together, adding the butter and nutritional yeast.

  • Remove coconut tarts from the tray or moulds (they should be cooled).

  • Scoop the sweet potato mix into the shells.

  • Add the thyme on top!

They can be served hot or cold (keep in the fridge)

Comment below if you will or have made this!

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