Orange-Chocolate Tart cups

It’s almost weekend. For most people, it is the regular weekend. But for me, it’s special because it’s birthday weekend! Yay! 🎉I love being a part-time food blogger, LOL 😂  It sounds weird because I already have a full-time job. But I endear and enjoy every moment of cooking and sharing what I put on my table. I present you Orange-Chocolate tarts which are refined sugar-free, gluten-free and dairy-free. The ganache for these tarts is decadent and extraordinarily indulging because it has my favorite citrus. You should give it a try 🙂

Below recipe makes 8 medium sized tart cups.

Ingredients:
For the tart cups:
1 and 1/2 cup almond meal
1 egg
2 tbsp coconut oil
2 tbsp maple syrup or raw honey

For the orange-chocolate ganache:
1 cup dark chocolate chips (I used 63% cocoa)
1 tbsp coconut oil
2 tsp Cara-Cara Orange zest
1/2 cup fresh unsweetened orange juice
1/4 cup brandy/rum (optional)

For garnish:
Fresh orange slices

Method:
*Mix coconut oil, almond meal, egg, and honey in a bowl until a dough-like consistency is achieved.
*Press dough into muffin tray and press it on the sides to create the base of the tarts.
*Bake for 15-16 minutes at 330-340F.
*Cool the tarts until they achieve room temperature.
*While the tarts are cooling, let’s make the orange chocolate ganache.
*Melt dark chocolate and coconut oil. Whisk brandy, orange zest and orange juice with the melted chocolate.
*Fill each tart to the top with the ganache filling.
*Garnish it with fresh oranges.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Savory Gluten-Free Pancakes

I am not the biggest fan of traditional pancakes, but I could eat these gluten-free chickpea flour pancakes all day. So, I made a stack of these for dinner today. Check out the recipe below. This recipe makes 6 medium sized pancakes.
Ingredients:
1 cup sieved chickpea flour
2 tbsp full fat greek yoghurt
1/2 tsp carrom seeds
1 tsp baking powder
A pinch of baking soda
2 tbsp finely chopped onions
1/2 tsp red chili powder
Finely chopped sprig of Mint Leaves
Water to get Pancake batter consistency
1 tbsp clarified butter or ghee for cooking pancakes
Pomegranate seeds for garnishing
Method:
*Mix chickpea flour, baking powder, greek yogurt, carrom seeds, onions, mint leaves, salt, red chili powder and water in a bowl.
*Stir in the baking soda, once the lightly-greased griddle on a low to medium flame is hot.
*Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook the pancake until its golden brown on both sides and serve hot.
Enjoy!

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky