Egg wash:1 beaten egg OR for vegan option mix 2 tbsp non-dairy milk and 1 tbsp maple syrup/ honey
Instructions
In a bowl, mix together the almond flour and tapioca starch.
Add in the remaining ingredients and mix until a dough it formed.
If the mixture is too dry add in 1-2 tsp water to help it bind.
Place the dough in the fridge covered for 15-20 minutes.
Traditional Round Pineapple Tarts:
Take 1 tbsp of the dough and flatten. Add 1 tsp of filling into the center. Fold over and pinch to seal the edges. Repeat this till you have used up all your dough!
Place your finished tart onto a lined baking tray.
FOR OPEN FACED:
Take 1 tbsp of dough.
Shape and fallen into a round disc,
Use your thumb and dent each cookie.
Roll 1 tsp of pineapple jam into a ball and place in the middle. (if the edges are too thick, you can flatten it with your thumb).
For the PIG: Take 1 tbsp of the dough and flatten. Add 1 tsp of filling into the center. Repeat until you have made approx. 28.
Use the excess dough to make the ears (triangle) and the nose (oval). Use a knife to make holes for the noes.Then use black sesame seeds as the eyes. You want the tarts to sit up so that the face is facing side ways (see picture).
Baking (for both):
Preheat oven to 350F.
Mix the ingredients for egg wash together. Brush the egg wash over your cookies.
For the Pig: Brush vegan egg wash only on the nose and the ears to make it brown!
Bake for 10 minutes. Take out and brush with extra egg wash on top again.
Turn your oven to broil and broil the tarts for 2-3 mins. [/i]
Take out of the oven to cool slightly.
Notes
When doing any sort of gluten-free or paleo baking it is best to use a mix of flours to achieve the most ideal consistency and texture. The addition of tapioca starch works beautifully, making it much easier to work with.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2017/01/04/revised-paleo-singaporean-pineapple-tarts-%e9%b3%b3%e6%a2%a8%e9%85%a5-gf-vegan-refined-sugar-free/