SunButter Butter Tarts

Butter Tarts. Sounds a little Canadian, don’t you think? My standby classic recipe is found in The Allergy-Free Cook Makes Pies and Dessertsbut when I had the opportunity to make one more holiday favourite using SunButter, I felt that a twist on the original was the way to go!


If you don’t know, Butter Tarts are traditionally a mixture of butter, brown sugar, and (optionally) raisins or pecans, all baked into a flaky pastry crust. This version does double duty with a little SunButter both in the crust and in the filling. Raisins are added for good measure, but if you’re staunchly against them, just leave ’em out.


This is my final recipe for 2016 featuring one of my favourite allergy-friendly brands: SunButter. You can check out the others by clicking on the photos below:

SunButter Lentil Stew


Chocolate-Covered SunButter-Pumpkin Truffles


Double SunButter Hi-Hat Blondies

Sunbutter Blondie HiHats 2

SunButter Caramel Cookie Strawberry Pie

SunButter Crumble Strawberry Pie 4

And in case you already forgot, these little bowls of magic.


You can head on over to the SunButter website for the full recipe here: SunButter Butter Tarts, and be sure to Like them on Facebook (and me, too!) to see even more allergy-friendly (and oh-so-good) recipes, too.

(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)


Classic Pumpkin Pie with Flaky Crust

Nothing beats a flaky, melt-in-your-mouth pie crust with a creamy filling using just the right amount of spice. Created for Allergic Living magazine, this is one of my favourites for the Thanksgiving and Christmas weekends.


The crust and filling are easy and take seconds to prepare; you’ll just spend a bit of downtime during freezing and baking sessions.


Inspired by my classic versions in my books (both the Pumpkin Pie with Pecan Streusel in Pies and Desserts and Pumpkin Pie Squares with Pecan Crumble in Cakes and Cookies), this one is updated and guaranteed to be your new classic go-to. And, of course, don’t forget the Coconut Whipped Cream.

Check out the full recipe from Allergic Living here: Classic Pumpkin Pie with Flaky Gluten-Free Crust.



Asparagus and (Almond) Cheese Tart with Cornmeal Pastry

This works best with thin asparagus, otherwise you might want to roast them a bit, first. Plan ahead here — the almond cheese requires preparation a day in advance.


Asparagus and (Almond) Cheese Tart with Cornmeal Pastry

For the Almond Cheese:
1 cup almonds
1 clove garlic
1 tablespoon extra-virgin olive oil
1 tablespoon fresh dill, plus more to taste
1 tablespoons lemon juice, plus more to taste
1 teaspoon pure maple syrup
1/4 teaspoon fine sea salt, plus more to taste

For the Crust:
1 cup sorghum flour
1/3 cup quinoa flour
1/3 cup tapioca flour
1/3 cup cornmeal
1/4 teaspoon fine sea salt
6 tablespoons coconut oil, slightly softened, but not liquid
2 tablespoons apple cider vinegar
About 1/4 cup ice water

For the Topping:
About 1 1/2 pounds fresh asparagus, washed and ends trimmed

To make the almond “cheese”, place the almonds in a glass bowl. Cover with enough water by about 3 inches. Soak overnight, at least 12 hours

The next day, rinse the almonds well with cold water. Use your fingers to squeeze off the almond skins. Rinse again and soak for an additional 2 to 3 hours. Sample, and add more dill, salt and lemon to taste.

After soaking, rinse the almonds well. Drain well. Place the almonds, garlic, oil, dill, lemon juice, salt and syrup in a food processor. Process until smooth, scraping down the sides when necessary. Refrigerate for at least a few hours, to let flavours meld together.

To make the crust, place the flour, cornmeal and sea salt in a food processor. Pulse until combined. Add the coconut oil and apple cider vinegar. Pulse until there are pea-sized pieces of coconut oil among the flour. Turn the food processor on and add the water, a little at a time, just enough to make a cohesive dough. Gather the dough together, pat into a disc-shape, and cover in plastic wrap. Refrigerate for at least 5 hours.

Remove the dough from the refrigerator about 20 minutes before you plan to roll it. Preheat the oven to 375F.

Roll the dough into a large rectangle on a piece of parchment paper, about 8 inches by 10 inches. Use your fingers to crimp the edges into a crust. Transfer to a baking sheet and return to the refrigerator for 10 minutes.

Spread the crust with the “cheese”. Top with the asparagus. Bake for 30 to 45 minutes, until browned. Serve at room temperature.