Easy Baked Fruit Flautas Dairy Free Food

EASY BAKED FLAUTAS (TAQUITOS!)

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper (necessary for cleanup!).
• Thinly slice the green onions.
• If you're using canned refried beans, take a taste and determine whether they're well seasoned. If not, add a few pinches of kosher salt and cumin. If you're using our Homemade Refried Beans, they'll be perfectly seasoned and you can skip this step.
• In a large bowl, mix together the green onion, refried beans, salsa, chili powder, and shredded cheese.
• Optional step: If you're using 100% corn tortillas, you may want to pan fry each one in a skillet with a drizzle of olive oil (or without in a dry pan) to prevent cracking and help them be easier to work with. Every tortilla brand is different, so if your tortillas seem brittle it's helpful to heat them before rolling. You can do this with corn tortillas too!
• Lay a tortilla on a work surface. Spoon about 2 tablespoons of the bean mixture in a dollop onto the bottom half of the tortilla. Be careful not to use too much! Tightly roll the tortilla from the bottom (the filling will spread out and hold the tortilla together). Place the flauta seam-side down on the baking sheet. Repeat for the remaining tortillas.
• When the flautas are assembled, brush the tops with oil and sprinkle them with a bit of salt. Bake for 15 to 20 minutes, until crisp and browned. Some of the beans will come out the ends of the rolls, which is expected (enough filling will remain to perfectly flavor them!). Serve with salsa, guacamole, or sour cream. Freezing instructions: Cool the flautas to room temperature, then freeze in a sealed container. To reheat, bake in a 350 degree oven for 10 to 12 minutes, until warmed through.

EASY BAKED FRUIT FLAUTAS (DAIRY FREE)

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• For the street taco-size tortillas, place about 3 Tablespoons pie filling slightly off center in the tortilla, then roll the tortilla and place on the baking sheet.
• Don't roll too tightly, you want the filling to stay away from the ends of the tortillas about 1/2 an inch since the filling will spread as it cooks. If you roll these too tightly, the filling will squish out the ends as they cook.
• Repeat until all the tortillas and pie filling are used up.
• Brush the tops of the flautas with oil. Combine the cinnamon and sugar in a small cup, then sprinkle the cinnamon sugar over the tops of the flautas.
• Bake for 10-12 minutes, until the ends of the flautas are browned. If you bake these too long, the filling will squish out the ends, so try not to cook these longer than 12 minutes.
• Allow the fruit flautas to cool for about 10 minutes before eating (the filling is very hot right out of the oven!).
• These taste the best when they're freshly made, but if you have leftovers, you can store them in an airtight container after they're fully cooled for up to 2 days.

GLUTEN- AND DAIRY-FREE FRESH FRUIT TART

Steps:

• For the filling. Add the almond milk, vanilla extract and salt in a small saucepan and bring to just under a boil over medium heat. Meanwhile, add the sugar, tapioca flour and egg in a medium bowl and whisk until combined.
• As the almond milk comes just below a boil, stream about half of it into the egg mixture, whisking constantly, then pour the egg mixture back into the saucepan. Cook over medium heat and whisk vigorously until thick and bubbly (you want the tapioca starch to fully thicken), for about 4 minutes.
• Transfer to a bowl and cover with plastic wrap touching the surface of the filling so it will not form a skin. Refrigerate until fully cool and set, for at least 4 hours and up to 8 hours.
• For the crust: Grease a 9-inch tart pan with a removable bottom with nonstick cooking spray.
• Make the crust. Add the gluten-free all-purpose flour, almond flour, oat flour, tapioca flour, sugar and salt into a food processor. Whisk to combine. Add the cubed vegan butter on top. Run the food processor on medium until the dough begins to form clumps, about 2 minutes. Scrape down the sides and bottom. Pour in the water 1 tablespoon at a time. Run the food processor until the dough comes together in a smooth cohesive mass, 3 to 5 minutes more.
• Transfer the dough into the prepared tart pan. Press the dough evenly along the bottom and sides, trimming off any excess with a small knife. Smooth the bottom with a flat-bottomed measuring cup or slightly damp hands. If there are any bare spots, patch it up using the trimmed off dough. Dock the bottom of the crust with a fork. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Bake the tart until golden brown, 35 to 40 minutes. Let cool completely.
• For the topping: To assemble the tart, remove the cooled crust from the pan and onto a serving plate. Spread the filling evenly over the crust, smoothing the surface using the back of a spoon. Arrange the strawberries, kiwi, blueberries and blackberries on top in whatever design you prefer. Refrigerate the fruit tart to set for at least 3 hours and up to 8 hours before serving.

MARY'S BAKED FRUIT

Steps:

• In a greased 13-in. x 9-in. baking pan, starting at the 9-in. end, arrange rows of fruit in the following order: half of the apricots, pears and plums, all of the peaches, then remaining apricots, pears and plums. , Drain pineapple, reserving 1/2 cup of juice. Lay pineapple over fruit in pan. In a saucepan, combine the pineapple juice, brown sugar, butter, cinnamon and cloves. Cook and stir until sugar is dissolved and butter is melted. Pour over fruit. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.