Aug 10, 2011

You're Such a Tart

Who doesn't want to make their own tart shells that are gluten free and high in soluble fiber.

2 cups of raw cashew meal (ground in food processor, no need to soak cashews)
1 tbsp ground chia seeds
2 tbsp psyllium seed husk
2 tbsp buckwheat flour
1/3 cup gluten free oats
3 tbsp agave or 5 dates
1/2 tsp pink or grey salt
1/2 cup water

Combine all in large bowl and knead til uniform. Place 8 cupcake cups into cupcake/muffin pan. Portion out into 8 cups and gently press out and up into sides of cups. Dehydrate in dehydrator for 10-24 hours at 108 F (until firm and "crisp") or bake at 350 F for 5 minutes. 

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