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.
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)