Coconut Cream Quinoa Tartletts

• Vegetarian

• Refrigerated

  • 1 cup Almond milk

• Canned Goods

  • 1 cup Coconut milk, canned

• Condiments

  • 2 tbsp Maple syrup

• Pasta & Grains

  • 1 1/4 cups Quinoa flakes

• Baking & Spices

  • 1/2 cup Coconut palm sugar
  • 1 Filling
  • 1/2 cup Quinoa flour
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 1/3 cup Almonds, unsalted
  • 1 tsp Coconut extract

• Bread & Baked Goods

  • 1 Crust

• Liquids

  • 1 tbsp Vodka or water

Found on wendypolisi.com

Description

Ingredients

• Crust
• 1¼ cups quinoa flakes
• ⅓ cup quinoa flour
• ⅓ cup unsalted almonds
• 2 tablespoons maple syrup
• ⅓ cup melted coconut oil
• 1 tablespoon vodka or water
• Filling
• 1 cup canned coconut milk
• 1 cup almond milk
• ½ cup coconut palm sugar
• ¼ cup quinoa flour
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract

Directions

• Preheat oven to 350 degrees.
• Make the crust by placing quinoa flakes, quinoa flour, and almonds in the bowl of a food processor and process for 2 to 3 minutes. Add maple syrup and oil pulse until mixture comes together and becomes crumbly. Add vodka or water and pulse again. Turn mixture into tartlet pans and press into the bottom and sides of the pan. Bake for 10 minutes. Remove from the oven and allow to cool.
• Meanwhile, combine coconut milk, milk, palm sugar, quinoa flour and extracts in a medium saucepan. Bring to a boil, whisking constantly. Allow to boil for one minute, then remove from heat and allow to stand for 5 minutes. Transfer into pie shell and refrigerate until set, at least 2 hours.

Nutrition