Crust:
- ½ cup organic un-bleached all-purpose flour
- ¼ cup, plus 2 tablespoons whole wheat pastry flour
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- ¼ teaspoon finely ground black pepper
- 3 tablespoons vegan buttery spread
- 2 tablespoons cold water, plus more if needed
Filling:
- ¾ cup silken tofu
- ½ teaspoon baking powder
- 1 teaspoon ground golden flax
- 2 teaspoons whole wheat pastry flour
- 1 teaspoon brown rice syrup
- ¼ teaspoon sea salt
- ¼ teaspoon finely ground black pepper
- Dash turmeric powder
- 1 teaspoon lemon juice
- ¼ cup, plus 1 tablespoon GO Veggie! Dairy Free Mexican Style Shreds
Pre-heat oven to 400°.
For the crust: add flours, sea salt, and baking powder to a large bowl.
Using a pastry cutter, cut in buttery spread.
Work in cold water to pull dough together.
Flour a clean surface and roll dough 1/8-inch thick.
Cut out circles that fit the cups of a mini cupcake pan.
Grease mini cupcake pan and press crust into each cup.
Poke dough with a fork.
Bake empty for 8 minutes.
In a food processor or blender, combine tofu, baking powder, flax, flour, rice syrup, sea salt, pepper, turmeric, and lemon juice.
Blend until filling is uniform and smooth.
Fold in ¼ cup GO Veggie! Dairy Free Mexican Style Shreds
Pour filling carefully into crusts and top with additional tablespoon GO Veggie! Dairy Free Mexican Style Shreds.
Bake for about 16-18 minutes, or until filling is bubbling and edges are slightly browned.
Serve warm or at room temperature.
Created by: Spork Foods, www.sporkfoods.com, www.sporkonline.com
©Spork Foods 2014
