Healthy Raisin Butter Tart - WFPB - No Oil
A healthy take on a Canadian classic, and a wholesome treat to resist the Halloween candy onslaught.
I’m trying to offer up some healthy alternatives since candy and unhealthy options are being pushed at me from all sides, and I figured that you might have the same barbarians at the gate. Also, this recipe uses no dates and is totally date-free—although you could use dates if you wanted.
Being from Canada this one is also special to me, especially since fresh raisin and butter tarts were always a staple in my home growing up.
I wanted to get this recipe out to you so you could have a weekend treat. So here is the condensed version, as well as a video.
Recipe Overview – Classic Raisin Butter Tart
🔪 The Recipe: Healthy Raisin Butter Tarts
⏲️ Estimated Time: about 25-35 minutes from scratch.
💵 Cost to make: $2.01 USD / $2.79 CAD
🍽️ Servings: Around 3 deep dish servings
🕹️ Difficulty: Easy
Raisins & Glycemic Index
As listed in the date section of the ingredients section:
A Randomized Clinical Trial of: 61 type-2 diabetics over 12-weeks.
Although “[n]o improvement in glycemic indices was seen following supplementation of 60 g daily date fruit or raisins, though neither had a deleterious effect on glycemic control over a 12-week period, indicating their safety when consumed in T2D.”
So raisins, like dates (other than the two types of dates I suggest avoiding) seem even safe for diabetics when consumed in moderation.
🧰Equipment
1 Spice / Coffee Grinder
1 Pot
🥣Ingredients
FILLING
Dry Ingredients
½ cup oats
¼ cup raisins (sultana)
¼ cup raisins (kept whole)
1 tbsp pumpkin seeds (hulled)
Wet Ingredients
1 tsp vanilla (or more)
1 tsp white vinegar
2 tsp balsamic vinegar
1 cup water add more as needed
TART SHELL
Dry Ingredients
½ cup oats
2 tbsp sunflower seeds
Wet Ingredients
2 tsp red wine vinegar
2 tbsp water or more as needed
🔪Instructions
FILLING
Grind oats into flour (with pumpkin seeds) then coat raisins in the flour so they don’t stick to the spice grinder. Add oats and raisins to the spice grinder in two batches and pulse 10-15 times before grinding into a powder for 5 to 10 seconds.
On medium-low cook all the filling ingredients until the filling becomes thick and creamy.
TART SHELL
Grind oats and sunflower seeds into a flower then add all tart shell ingredients to a bowl and mix well and form into a dough ball. Flatten the ball out so it’s about twice as thick as you’d like your tart shells and cook in a seasoned steel pan, not non-stick, flipping every few minutes until a bit of color forms.
Take your tart dough and form it to the inside of your dish by pressing with your fingers and thumbs—much like you would do with a regular pie shell. Now fill up your tart shells with the filling. Let stand for a minute or two before serving
Hint: To add the crispy top you can lower the heat in your pan once the tarts are assembled and place them upside down on the pan until the top caramelizes from the heat.
(A more detailed recipe will be on PlantBasedProof.com soon.)
If you have any questions, or concerns, or just want to chat then please feel free to contact me by hitting reply to this email, or let’s connect on Instagram.
That’s all for this week.
Have a wonderful weekend and stay nourished!
I stopped to read for the butter tart. I have not had one in years. Thanks for giving this a go.