Yum Alert: Cardamom & Sunflower Muffins and Mushroom Filled Chestnut Tart

Written by Casey

Cardamom & Sunflower Muffins and Mushroom Filled Chestnut Tart

Quite frankly, my mind can;t even grasp everything that is in this photo because it’s too beautiful, but I’ll try to break it down so we can make these delicious muffins and tarts and have them for ourselves on this lovely Sunday afternoon.

For the muffins:

½ cup (90 g) sunflower seeds, shells removed
½ cup (60 g) walnuts
1 tsp baking powder

50 g butter
4 tbsp agave syrup OR honey
1/2 vanilla bean OR 1/2 tsp vanilla extract
2 tsp cardamom, freshly ground
4 egg whites

For the chestnut tart crust:
100 g (1/2 cup) rice flour

45 g (1/4 cup) chestnut flour or amaranth, quinoa, almond flour
2 tbsp corn starch or potato starch
½ tsp sea salt & freshly ground black pepper
3 tbsp coconut oil or ghee, butter (room temperature)
5 tbsp ice-cold water

For the oyster mushroom filling:

coconut oil, ghee or olive oil for frying
1 clove garlic, minced
Oyster mushroom or mushroom of choice
2 sprigs fresh rosemary
½ cup coconut milk (unsweetened)
2 eggs, beaten
1/2 tsp ground nutmeg
sea salt & black pepper to taste
5 sun-dried tomatoes (in oil)
50 g (1/4 cup) sheep feta cheese, crumbled

Image and recipe [ via ]

About the author


BLEU. She's an oasis child busy being born in New York. She lives in the East Village and spends time writing, reading, making movies, shopping at Chrome Hearts and Opening Ceremony. You might find her indulging at Momofuku, or, she is spinning off those calories at Equinox while simultaneously doing homework.

Leave a Comment