Garlic, Spinach, & Garbanzo Tarts with a Mustard Biscuit Crust and Roast Red Pepper/ Almond Sauce

Crust:

mix together:

2 c. flour

1 T. sugar

1 1/2 tsp. salt

1 tsp turmeric

2 tsp mustard powder

2 tsp baking powder

with a pastry blender cut in:

3 T. vegetable shortening

with a wooden spoon mix in:

1/2 c. COLD almond milk

2 tsp. Dijon mustard

Divide dough into 6 equal parts and on a floured surface roll into thin 6 inch circles.

Filling:

1 can garbanzos, drained and rinced

5 large cloves garlic, minced

1/4 red onion, diced

2 T. olive oil

16 oz. frozen spinach, thawed and drained

1/2 tsp. salt

1/2 tsp. cumin

fresh ground pepper to taste

1. toast garbanzos over medium heat in a dry pan for about 5 min, keep them moving around so they don't stick.

2. add onions, garlic and oil, let it chill for another 3 minutes until the garlic and onions start to sweat.

3. add spinach and cook over low heat for about 10 minutes, stirring ocationally.

Press the dough into a greased muffin pan and drop equal parts of filling into each dough circle, then fold in the edges of the crust and crease at the top. Bake at 375 for 18-20 minutes, or until golden brown on top.

Sauce:

Blacken half a red pepper over a gas burner, put that and a handful of almonds into your blender/ food processor with a pinch of salt and pepper. Blend/ food process until you can't blend it any more! Then add almond milk into the mixture while blending until it's about the consistency of ketchup. Enjoy!