“Cheesy” Leek & Broccoli Tartlets (Vegan, Gluten-free, Soy-Free

• Produce

  • 1 Leek

• Condiments

  • 1/2 tbsp Lemon juice

• Baking & Spices

  • 1/2 cup Almond flour
  • 2 tbsp Arrowroot
  • 1 Black pepper
  • 1 tbsp Nutritional yeast
  • 1/2 cup Oat flour
  • 1 tsp Salt

• Oils & Vinegars

  • 1 1/2 tbsp Coconut oil
  • 1 tsp Oil

• Nuts & Seeds

  • 3/8 cup Cashews

• Liquids

  • 10 tbsp Water

• Other

  • Approx 100 g/3.5oz (Tenderstem Broccoli, roughly chopped

Found on coconutandberries.com

Description

Ingredients

• 1/2 C Almond flour
• 1/2 C Oat flour
• 1/2 tsp Salt
• 1-1/2 Tbsp Chilled coconut oil
• 2 Tbsp (+1/2 Tbsp) Cold water
• 1 tsp Oil
• 1 Leek, halved lengthwise and chopped finely
• Approx 100 g/3.5oz (Tenderstem) Broccoli, roughly chopped
• 1/4 C + 2 Tbsp Cashews, soaked
• 1 Tbsp Nutritional Yeast
• 1/2 tsp Salt
• 1/2 Tbsp Lemon juice
• 2 Tbsp Arrowroot
• 1/2 C Water
• Black pepper

Directions

• Preheat the oven to 160C/325F. Lightly grease 3 tartlet tins with coconut oil.
• Stir together dry ingredients then cut in coconut oil with a fork, until crumbly. Add water 1 Tbsp at a time, until you can form a ball with the mixture with your hands. Divide the dough into 3 and press evenly into the prepared tins until it evenly covers the base and sides. Prick all over with a fork to prevent it puffing up.
• Pre-bake for 15 minutes. Remove from oven and set aside.
• Sauté the leeks in the oil over medium heat for approx 10 minutes, stirring often. Add the broccoli, cover and cook for a further 5 minutes.
• Blend together the remaining ingredients, except pepper (cashews through to water) and mix with the leeks and broccoli. Season with black pepper, to taste. Spoon the filling into the pre-baked crusts.
• Bake for 25 minutes. Place under the grill/broil for 1-2 minutes to brown tops (optional). Cool briefly before removing from the tins and serve warm or cold.