Just in time for your holiday baking – Try my gluten free, graham cracker mini tart crusts. I made them so that I could make fabulous but still healthy mini tarts to take to work for a holiday pot luck. Of course they had to be healthy, but not taste “healthy and gluten free” if you know what I mean.
They were a hit! Even the people who pooh-pooh my brown bag lunches didn’t guess that they are made of exactly what I often eat- – Gluten free honey grahams, nuts, and sunflower butter. They all ate their
cake tarts and had to admit that these are delicious. One of my sugar-junkie non- believers even said that he could eat these all day long. And, seriously, so can I. Let’s just say that I have to do a LOT of taste testing when I make these little cups filled with everything from fruit yogurt, diced poached pears or pumpkin pie desert topped with coconut whipped cream. YUM!
I’m calling these mini crusts “almost sugar free” because there is a little honey in the recipe and a little sugar in the purchased graham crackers. Since my recipe calls for a cup of pecans, it cuts way down on the graham crackers as well. You can certainly make the tart cups have even less sugar by substituting Stevia for honey. Speaking of substitutes, there is an excellent chart of baking substitutes found on Greatist. Click to see and print it out.
Recipe for Almost Sugar Free Mini Tart Cups
Before you get started, you will need an un-greased mini tart or cupcake baking pan and a food processor.
Preheat your oven to 350 degrees
- 6 gluten free honey graham crackers
- 1 cup pecans
- 1/8 cup coconut oil
- 1/8 cup sunflower butter
- 2 tbs honey (can substitute 2 packets Stevia or sweetener of your choice)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Into the food processor, toss the dry ingredients and whirl them until they are all crushed up. Add melted coconut oil and sunflower butter and process until smooth and pebbly.
Drop spoonfuls of the cracker mix into the baking pan. Use your fingers to press down into the cups and up along the sides.
Pop the pan into the oven and bake for fifteen minutes. When they come out of the oven, the cups will be a little raised and puffed up. Use a dowel or small jigger glass to push them back down so that they are nice and flat on the bottom. Cool and fill with whatever you like.