Raw Broccoli Tarts

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Nutritional Info

Servings Per Recipe: 3
Amount Per Serving
Calories: 331.5

Total Fat: 25.8 g
Cholesterol: 0.0 mg
Sodium: 325.5 mg
Total Carbs: 20.2 g
Dietary Fiber: 11.1 g
Protein: 14.7 g

View full nutritional breakdown of Raw Broccoli Tarts calories by ingredient

Introduction

This recipe came from Raw Food Rehab. This recipe made 3 - 4" tartlets or double the recipe for a 9" pie pan.

This recipe came from Raw Food Rehab. This recipe made 3 - 4" tartlets or double the recipe for a 9" pie pan.

Minutes to Prepare: 60

Number of Servings: 3

Ingredients

For the crust:

1 cup of almonds (soaked, drained, rinsed, dried)

1/2 tablespoon tamari, coconut aminos or Nama Shoyu

1 to 3 tablespoons liquid of your choice

1/2 tablespoon ground flax seeds

Process nuts first until evenly ground, pulse while adding liquids, incorporate flax meal and then press into pie or tartlet pans.

For the filling:

2 & 1/2 cups chopped broccoli florets

1/2 tablespoon water

1/2 tablespoon tamari, coconut aminos or Nama Shoyu

1/4 cup fresh lemon juice

1/4 cup tahini

1 cup mushrooms, sliced (your choice, I used white)

1 large green onion (white part only) I did not use

1/2 tablespoon fresh herbs (optional)

1 heaping teaspoon ground flax seeds

Directions

For the crust process nuts first until evenly ground, pulse while adding liquids, incorporate flax meal and then press into pie or tartlet pans.

For the filling put first 4 ingredients into food processor, run until there are no chunks. Add ingredients 5 through 8 into processor until creamy. Sprinkle in flax until blended.

Fill prepared tart pans and chill for an hour. (If you can wait that long) These can stay in fridge up to 16 hours if you want to make in advance.

Number of Servings: 3

Recipe submitted by SparkPeople user TRAVELNISTA.