Kitchen Testing: Ole!

So, testing in the kitchen this morning often leads to marvelous creations. This morning in particular it was Taco Dip combined with Tortilla Tarts! They really aren’t that complicated to make and would be an awesome addition to any party!

One of my favorite party dishes is my mother’s taco dip! It is always a hit at parties. That was my inspiration for creating this dairy-free recipe. Since I removed dairy from my diet, this is one of the things I miss most. Well, not anymore! I have created a dairy-free taco dip that is awesome!

Check out our upcoming videos to see how to make delicious treats like this!

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Recipe:

Tortilla Tarts
Ingredients:
1 cup almond flour
1 egg white
1/2 tsp sea salt
1/2 tsp garlic powder
1/4 tsp paprika

Directions:
1. Preheat oven to 325 degrees.
2. Mix ingredients dry ingredients in a large bowl. Add egg white. Once a dough forms, roll into a bowl.
3. Take a muffin pan and turn upside down. Take a golf ball sized portion of the dough from the bowl. Place the ball on top of the muffin tin and press flat with your palm. Work the dough down the sides to form a ball. (Note: If your hands start to stick to the dough, run them in some cold water.)
4. When finished, bake in oven approximately 12 minutes.
5. Remove tarts carefully while still warm. Allow to cool and harden before serving.

Taco Dip
Ingredients:
2 cups of cashews (soaked overnight)
2 cups of salsa
3 tbsp chili powder
2 tbsp paprika
1 tsp onion powder
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp cumin
1 tsp oregano
1/4 tsp black pepper
1 pinch of cayenne pepper
cilantro to garnish

Directions:
1. Place cashews in a bowl and fill with water to just cover the top. Add 1 tsp of sea salt, cover, and place in refrigerator overnight. (Note: If you are in a time crunch, or forget this step, boil about 3 cups of water in a pot with the salt. When it reaches a rolling boil, add the cashews. Lower the heat and allow them to simmer for about an hour. It isn’t ideal in breaking down the enzymes in the nuts, but will work in a pinch.)
2. Place cashews in high speed blender and blend until smooth.
3. Place smoothed cashews and salsa in a bowl. Mix until combined.
4. Add taco seasoning.
5. Mix until well combined. Serve.

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One response to “Kitchen Testing: Ole!

  1. Pingback: Butternut Squash “Hummus” | Little Sprouts Kitchen·

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