Since I have been working at Eden Cafe in Witney, Oxfordshire where I help part time with menu planning and recipes I have been inspired by creating delicious gluten free, vegetarian and/or vegan dishes.
This week I decide to make this delicious mini tart to serve along with our mixed salads (which change daily) and it ended up being delicious as well as nutritious.
For those of you looking to make something different for lunch or dinner for at home or work her is the recipe, please feel free to add any vegetables to top off the tart.
Source: Honestly Healthy
1 cup of ground gf oats
1 cup ground almonds
1 tbsp. ground flaxseed mixed with 3 tbsp. water (set aside to thicken 5-10 minutes)
1-2 tbsp water
1 tbsp extra virgin olive oil or coconut oil
Mix all the ingredients in a bowl and then press into 6 mini tart tins or alternatively a large tart tin with a removable bottom (key otherwise you won't be able to get the tart out)
Preheat the oven to 175C and bake for around 15 minutes until just browned slightly
2 cans of organic chickpeas
1 clove of garlic minced
6 tbsp. extra virgin olive oil
Juice from 1 small lemon
3 tbsp. of tahini
Add to a food processor and combine until smooth then spread into your mini tart shells to create thin layer make sure you have enough for each tart
Cut the butternut squash into small 1 inch cubes, drizzle with a bit of coconut oil and cumin seeds (about 1-2 tsp) then increase the oven temperature to 180-200C and bake until tender. Cut 1 red pepper in half and then bake in the oven with a bit of coconut oil for 15-20 minutes until soft. Remove and allow all of the vegetable to cool ( you can cook these ahead of time and use them on salads or for other dishes through the week)
Top your tarts with the roasted vegetables and enjoy with a mixed leaf salad.