Last month was somehow special. On one hand I was so busy, I almost didn’t have time for anything. On the other I spent many hours in the kitchen, first preparing food for Vegan Lunch (which I organize together with some friends in Poznań, the city I currently live in). And then it was Christmas time and again I had to sit in the kitchen baking, cooking, frying… I made many cakes with poppy seeds and I achieved my new personal record, five poppy seed strudels within a week! I used a lot of this canned poppy seed filling which spared me a lot of time (preparing your own filling would cost many additional hours).
I don’t like to waste food, so I had to figure out what to do with the poppy seed filling that was left after my baking. Usually in such a situation I check what I have in the fridge or in the cupboard and it’s not hard to come up with an idea for a new dish or cake. This time I found peanut flour, which I used once before to make raspberry and chocolate tart. I like this flour cause adding it to the tart dough gives this nice flavor of peanuts. You should try it by yourself.
Recipe for around 12 tartalets.
- 1 cup peanut flour
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup brown sugar
- 1/4 cup soy milk
- 1/4 cup vegetable oil
- around 200g poppy seed filling
- chocolate and almond flakes to garnish
Mix both peanut and all purpose flour with baking powder, salt and sugar. Add soy milk and oil and knead the dough. Grease tartalet tins with a bit of oil (you can use either a small brush or a piece of kitchen towel dipped in oil). Divide the dough into 12 parts and each of them place in a separate tartalet tin and spread. Leave a small hole in the center and fill it with poppy seed filling. Bake for about 20-25 minutes in 200 C degrees.
After tartalets cool down you can decorate them with chocolate coating and almond flakes.
I can assure you that those cuties not only look great, but also are very tasty. I guess this is the reason why they disappeared immediately :).