Here's another recipe re-post! It's cold and rainy here today ~ can't seem to get warm in my own house, even with lots of layers! Thankful that our field trip to the Apple Barn for apple-picking, a hay ride, and pumpkin-picking was canceled this morning, but getting a little weary of the rain up in these parts. How I wish I could send it to my friends and family in Texas and Oklahoma ~ they need it much more than we do! The weather does make me want to bake, though, and so this is what I'm thinking on this dreary fall day... (though I think I will hold off until the weekend and Robert's birthday party!)
(photo from Fine Cooking website ~ not exactly what this recipe will look like, but close!)
1 cup rice squares cereal, finely crushed (Rice Chex is gluten free!)
1/2 cup brown rice flour (or GF flour blend)
1/3 cup brown sugar
1/3 cup butter, or dairy free alternative
1/2 tsp cinnamon
1 1/4 cups canned pumpkin
3/4 cup milk (rice or soy will work also)
1/2 cup brown sugar
1/2 cup canola oil
1/2 cup brown rice flour (or whatever flour blend you like)
1/2 tsp baking powder
1/4 tsp salt
2 tsps cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
For crust: Mix rice flour, crushed cereal, and cinnamon. Cut in butter until crumbly. Grease muffin tin, or use muffin liners, and spoon crust mixture into each. Set aside some of the crust mixture to sprinkle on top of each tartlet before baking. Press crust down with spoon or fingers.
For filling: Mix together the pumpkin, oil, GF flour, baking powder, salt, and spices. Fill each muffin liner with the pumpkin mixture and sprinkle remaining crust on top of each.
Bake at 350* for 15 minutes. Let cool in muffin tin for about 15 minutes before removing.