Recipe Time: Apple Cider Tarlets

Posted by Cindy Poiesz on

This holiday season, we'll bring you a few of our favorite ways to share Supernola -- baked goods of course!  Let's start with our favorite so far.... Apple Cider Tartlets.

What do you do with the smaller pieces and crumbs of Supernola at the bottom of your bag? ...make some dessert! These Apple Cider Tartlets are the perfect bite-sized dessert to serve your guests this holiday season, and the perfect use for that last little bit of Supernola. Health conscious or not, your guests will have no idea these delicious treats are paleo-friendly and won't bloat them!


For the tartlet cup:

2 cups of almond flour

1/3 cup grass-fed ghee

1/3 cup coconut flour 

1/2 teaspoon baking powder

1/4 teaspoon salt 

3 eggs

2 tablespoons apple cider

1/2 cup coconut sugar

1/2 teaspoon Ceylon cinnamon


For the filling:

4 apples (we used organic golden and red delicious), diced into small pieces 

1/4 cup apple cider

1 1/2 teaspoons Ceylon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon ginger

1.5 tablespoons coconut flour


For the topping:

Goji Spice Supernola (get some here!)

Drizzled honey (if desired, raw & organic)


Takes about 1 hour.

Makes about 25-30 tartlets.



We ground our own almonds into a meal, and then kept the blender on for an extra 30 seconds until about half of it turned into an almond butter- like consistency. In a large bowl, mix your almond meal/butter with the ghee, adding in the eggs and Apple cider until incorporated. Then add all of your dry ingredients, making sure not to mix too heavily once the coconut flour is added. Consistency should be similar to a shortbread cookie dough.

Grease a mini muffin pan or mini tart pan with ghee. Form the dough into a cup shape making sure the base and sides are thick enough. Bake at 350 degrees for 15 minutes.


While that's in the oven, dice your apples into very small pieces (skins on or off, your preference), and add them to a pan with the Apple cider (medium heat). Add in the spices and cook for about 5 minutes or until the liquid starts to thicken a little. Stir in 1-2 tablespoons of coconut flour to thicken to an apple pie filling consistency (amount will depend upon liquid released from your apples).


Once your tartlet cups are done in the oven, spoon inside a heaping amount of your filling. Top with Goji Spice Supernola to pull all of your favors together, and, if you have a super sweet tooth, drizzle a little extra honey on top of the Supernola.

Plate on a holiday dish and, voila! A healthy and delicious way to share your Supernola crumbs with your guests this holiday season!



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