Ladies of leisure

Last weekend, Nina and I participated in the 2013 World Wide Vegan Bake Sale, and helped raise funds for our area’s farmed animal refuge.

In preparation, I baked off and on for an entire day; meaning, I began around 8:30 in the morning and finished up as Saturday Night Live came to a close, a mere 17 hours later.

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There were, of course, breaks: for floppy hat adjusting, turtle scouting, Goblin chasing.

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Between bites of cookie, Nina recorded a turtle in her field journal with the seriousness of a National Geographic reporter. Our resident Goblin was introduced to said turtle; she was unimpressed.

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{Our grumpy-faced Goblin is neither grumpy, nor a goblin. Discuss.}

Clover fields. Floppy hats. Turtles. Diligent and completely necessary does-this-taste-gluten-free? treat sampling. Meyer lemon sugar cookies with orange blossom icing. Tartlets. Spiced apple hand pies. Jammy dodgers.

Being ladies of leisure suits us just fine.

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Coconut almond tartlets with chocolate ganache

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This crust recipe makes approximately 30-35 mini tartlets, by way of mini muffin tins.  If you want to make one large tart, there is enough crust for an 8×11-inch rectangular, or 9-inch round tart pan.  If you’re making one large crust, be sure to poke a few holes in the bottom of the crust with a fork.  The baking time will not change.  If you’re making the minis, there will be leftover ganache.  You’re welcome.  If you’re making one large tart, you’ll end up using most/all of the ganache.

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Crust:
1/2 cup sweet sorghum flour
1/2 cup finely shredded unsweetened coconut
1 cup almond meal
2/3 cup natural cane sugar
Small pinch fine grain sea salt
2 tablespoons unsweetened almond milk
4 – 6 tablespoons coconut oil, melted

Preheat oven to 350F/180C with racks in the top and bottom thirds. If your mini muffin trays are not non-stick, lightly oil them.

In a large bowl, sift all of the dry ingredients together. Add the almond milk and 4 tablespoons of the melted coconut oil, stirring until the dough is crumbly and holds together when pinched. If the dough is too dry, add the remaining coconut oil one tablespoon at a time. Scoop out a scant two teaspoons’ worth of dough and press into one of the mini muffin molds, completely covering the bottom and all sides. When all of your dough has been used, pre-bake the crusts for 12-14 minutes, until just barely golden. Set aside to cool while you prepare the ganache.

Chocolate ganache:
1 1/3 cups best quality semisweet chocolate chips
1/3 cup coconut cream
12 ounces silken tofu
1 teaspoon almond extract

Using a double boiler over low heat, melt the chips, stirring continuously. When the chips are almost completely melted, add the coconut cream. Continue stirring until the chips and coconut cream are fully incorporated. Remove from heat. In a food processor or blender, puree the silken tofu, chocolate mixture and almond extract until completely smooth.

Add a large dollop of ganache to each crust, and refrigerate overnight. The remaining ganache will keep in an airtight container for several days.

Yield: 30-35 mini tartlets (with leftover ganache), one 8×11-inch tart, or one 9-inch round tart

Prep time: 60 minutes | Cook time: 14 minutes | Refrigeration time: overnight/6+ hours

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