Pumpkin Tartlets

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 teaspoon xanthan gum
• 1/4 teaspoon cinnamon
• 1/2-3/4 cup enjoy life cranapple granola cereal (crumbled)
• 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 teaspoon baking powder
• 1/4 teaspoon salt
• pumpkin pie spice (use less spice if you like it mild)
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon clove

Directions

1. 1

   1) Preheat oven to 350°F.

2. 2

   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. 3

   3) Lightly grease a muffin pan or line with muffin liners.

4. 4

   4) Place 1 tablespoon of mixture in each and press into place. Save remaining mixture for the top. Set aside.

5. 5

   5) To make the yummy pumpkin filling, mix together rice flour, baking powder, pumpkin spices, and salt. Set aside.

6. 6

   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. 7

   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. 8

   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.

9. 9

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