You all know that I am a precision cook. I find enjoyment and comfort in following recipes to the letter, as I fear failure when I venture off on my own.
Since my time in Toronto, I’m more willing to veer off-recipe and – gasp – even attempt recipes from scratch.
I was inspired by this tartlet recipe, but wanted to use up some ingredients I had in the fridge. And that’s how this pumpkin tart was born.
It was delicious, light and warmly spiced with cinnamon, but unless I had a bite that included a chocolate chunk, it wasn’t sweet enough for me. I would definitely add in a bit more sweetener next time.
My dinner party guests gobbled it up, though, so the sugar scarcity couldn’t have been that much of a hardship.
What inspires you most in the kitchen?
- 1 cup pureed pumpkin
- 1½ cups gluten-free oats
- ¼ cup shredded coconut
- ¼ cup almond milk
- ¼ cup coconut sugar
- ¼ cup ground chia
- ½ tsp cinnamon
- 2 tbsp cacao nibs
- 2 tbsp chocolate chunks
- In a large bowl, mix the pumpkin, shredded coconut, milk, chia, coconut sugar and cinnamon. Stir in the oats, cacao nibs and chocolate chunks.
- Press the mixture into a greased 10-inch tart pan, or cake pan or pie plate.
- Bake at 350 degrees F for about 20 minutes, until the tart is dry and slightly browned at the edges.
- Cool on a wire rack. Cut into wedges and serve.