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Fresh new ideas while on the Cycle Diet. Gluten Free recipes and substitution suggestions are indicated. Open to the public.
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TOPIC: Pumpkin Tarlets

Pumpkin Tarlets 22 Nov 2008 12:54 #4596

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   I just received this recipe in my email today and thought I'd share it here, see picture at the bottom

Pumpkin Tarlets 
NO: wheat, gluten, peanuts, tree nuts, dairy, egg or soy

Ingredients
Crust:

1/4 cup plus 2 tbsp lightly packed brown sugar
1/2 cup rice flour
1/4 cup plus 2 tbsp tapioca flour
1 tsp xanthan gum
1/4 tsp cinnamon
1/2-3/4 cup Enjoy Life® Cranapple Granola (crumbled)* Or use Michelle's Oat Granola recipe :)
1/4 cup Spectrum shortening

Pumpkin Filling:

1 1/4 cups canned pumpkin
3/4 cup rice milk

1/2 cup light brown sugar

1/2 cup vegetable oil

1 cup brown rice flour

1/2 tsp baking powder

1/4 tsp salt

Pumpkin pie spice (use less spice if you like it mild)

   2 tsps cinnamon

   1 tsp ginger

   1/2 tsp cloves


Directions:

1) Preheat oven to 350°F. 
2) Make your crust. Mix brown sugar, rice flour, tapioca flour, xanthan gum, cinnamon, and granola until combined. With a fork, cut in the shortening until it looks crumbly. 
3) Lightly grease a muffin pan or line with muffin liners.
4) Place 1 tablespoon of mixture in each and press into place. Save remaining mixture for the top. Set aside. 
5) To make the yummy pumpkin filling, mix together rice flour, baking powder, pumpkin spices, and salt. Set aside.
6) In separate bowl, mix pumpkin, rice milk, brown sugar, and oil until combined. Add the flour mixture to the pumpkin and mix well. 
7) Fill the muffin tray with pumpkin filling. Top off with a sprinkle of the extra crust mixture. (There maybe extra topping depending on how much you prefer on top).

8) Bake tarts for 10 minutes or until lightly browned. Let cool in muffin pan for about 15 minutes before removing. Remove carefully, (i.e. with 2 spoons). Serve warm or cold. Keep fresh in the refrigerator.

*To crumble granola, process lightly in a food processor or place in a plastic or papper bag and lightly pound out with a rolling pin.

Pumpkin Tarlets 22 Nov 2008 17:09 #4597

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These look so yummy...I think I'm in the pumpkin spirit these days! My problem is our rice milk has soy lecithin or something along those lines...and supposively Rice Dream has minute amounts of gluten that they dont disclose so I avoid that...I havent found any other soy-free rice milk ... anyone know of any??

Pumpkin Tarlets 22 Nov 2008 18:35 #4598

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Hi Sol,

Yes, Pacific Natural Foods makes a GF/CF/SF Rice Milk in plain and vanilla flavor:

see this link , and scroll to the bottom. You can read the ingredients at the nutrition info link in green.

Pumpkin Tarlets 22 Nov 2008 22:52 #4599

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isnt carob bean soy? I actually buy this brand regularly...I swore there was lecithin in it...maybe thats in the rice dream? I'll have to check again!

Pumpkin Tarlets 23 Nov 2008 00:11 #4600

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Hi Sol,

No, carob isn't soy. Soy is one of the top 8 allergens and would have to be declared on the label per FDA food allergen laws.

Carob comes from a tree pod see this link for more info on Wikipedia .

Pumpkin Tarlets 23 Nov 2008 01:33 #4601

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I cant believe I always assumed it was a soy product...probably a lot of carob chips have soy in them? Well good to know! Thanks!

Pumpkin Tarlets 04 Oct 2009 14:45 #4602

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