pomegranate mango pastry cups

I’ve been into mini portions lately.

It’s a good morning when it involves mango, yogurt and a small pastry. I came across this recipes in one of the gluten-free cookbooks I have and I didn’t feel like spending all morning in the kitchen so this worked perfect.

Here’s what you’ll need: (this makes about 6 cups)

• 1 cup Brown Rice Flour
• 1/4 cup granulated sugar
• 1 t. xanthan gum
• 5 T. cold unsalted butter
• 1 t. pure vanilla extract

Preheat the oven to 350 degrees. Grease 6 cups of a cupcake pan and set aside. In an electric mixer, combine the flour, sugar, and xanthan gum. Add the butter and mix until crumbly. Add the vanilla and mix well.

Take about a tablespoon of the mixture and place inside one of the cups and press against the sides evenly. Do this for each cup until the mixture is gone. Cook in the oven for about 15 minutes or until golden brown on the edges.

Remove cups from the pan and set on a cooling rack for about 5 minutes. Fill with a pomegranate yogurt and top with sliced mango and strawberries. You could also do some kind of pudding or even mini cheesecakes would be delicious.

Enjoy with a cold glass of orange juice, or a mimosa (!!).