Green Leaf Tartlets
Tartlets
In this recipe I combine 2 flours :
Teff-— is an ancient grain, native to Ethiopia and Eritrea. Apart from being gluten-free, this grain is rich in minerals such as calcium and iron, high in protein, carbohydrates and fiber. It can be used to make tastier and healthier products.
Spelt—is an ancient whole grain grown in many countries. Spelt is claimed to be more nutritious and healthier than modern grains. It is considered a distinct type of wheat.
Servings = 4
Prep. Time = 25 minutes
Ingredients : ( all organic)
For the Crust
- 1 cup teff flour
- 1 cup spelt flour
- 1/2 cup of coconut oil or butter
- salt to taste
- water
For the filling
- 1 onion chopped
- 1 garlic clove (mashed)
- 2 chopped carrots
- 2 handful spinach
- 1 tsp of coconut oil
- 200g of coconut milk or another vegetal milk
- salt to taste
- a pinch of nutmeg
- 1 tsp of tapioca flour
How to make it :
For the crust :
1 – Put in a bowl all the ingredients and mix well. If needs you can add more water. The dough has to be homogeneous . Form a ball and let it rest 10 minutes.
2 – Roll the dough on a floured surface, and wrap around rolling pin, and carefully unroll the dough until thin.
3 – Preheat the oven at 180°c.
4 – Use a muffin loaf, divide dough in 6 parts, and put the dough into each space
5 – Bake it for around 15 minutes and remove from the oven.
For the filling :
1 – In a pan put the oil, onion and garlic. Let to cook until soft. Add the chopped carrots and let cooking until soft.
2 – Add the chopped spinach and stir 2 minutes.
3 – Add the coconut milk, salt and a pinch of nutmeg and continue stirring.
4 – Add 1 tsp of tapioca dissolved in the coconut milk and stir until it thickens.
5 – The filling is ready. Put the filling into each space into the crust, spread a little grated cheese or tofu on the top, and turn back on the oven, and bake for more 10 minutes, and will be ready to serve.
Wow! delicious for lunch or diner !
Do you need some ingredients?
Naturalize yourself!
