|Date Tarts (Gluten-Free version)|
*3/4 C. Oil (optional: 1/2 C. melted Coconut Oil)
*2 T. Brown Sugar
*2 C. Flour
KNEAD until an oily ball.
PINCH off pieces and press into muffin tins to make a thin shell.
BAKE at 400F for 15 minutes.
GLUTEN FREE TART SHELLS:
Put together in Food Processor:
- 1 1/2 C. Gluten-Free Flour + 1/2 C. Coconut Shreds
- 2 T. Coconut Palm Sugar
- 1/4 C. melted Coconut Oil
- Pinch off (as above) and press into tins. Bake as above.
*2 packed C. Dates, pitted, chopped
*1/4 C. Brown Sugar
*1 1/2 C. Water
*1/4 C. Lemon Juice
BOIL until dates are mushy.
SPOON into shells.
COOL and ICE with a CITRUS ICING:
*1 1/2 C. Icing Sugar
*1/2 C. Margerine
*1 tsp. Vanilla
*2 T. Lemon Zest
*about 1 T. Rice or Soy Milk to make a soft icing.
~Recipe by Wyona