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Wholesome Buckwheat Pumpkin Tartlets

Ingredients for tartlets

  • 160 g buckwheat
  • 225 g of cashew
  • 140 g amaranth
  • 2 tbsp of starch
  • 2 organic eggs
  • 35 g butter
  • 1/2 tsp sea salt

Ingredients for pumpkin filling

  •  500 g of pumpkin (Hokkaido, cut into slices)
  • 1  garlic glove (crushed)
  • 1 onion (cut into slices)
  • 1 tsp vanilla powder


  • 1/2 feta pack
  • 1/2 avocado
  • fresh mint


  1. Place buckwheat, cashews and amaranth into high process mixer until a flour forms.
  2. Place flour into a bowl and add starch, eggs, butter and salt. Mix everything well and place dough into the fridge for 20 minutes.
  3. Meanwhile heat the oven to 180°C and place Hokkaido slices, garlic and onion slices on a backing tray with parchment paper and sprinkle with vanilla powder and some olive oil.
  4. Bake everything for around 30 minutes and process pumpkin to a smooth mash in a high process mixer
  5. Remove dough from fridge and use 6 small baking tarts (I used 8 cm baking tarts) and place dough into them.
  6. Bake them blind so that the dough does not rise (I used chickpeas). Remove them after 10 minutes and bake them for another 15 minutes.
  7. Remove them from the oven and place pumpkin mash into the tart forms.
  8. Place topping on to tarts.