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Avocado & Spicy Butter Bean Puree on Superfood Tartlet

Avocado and Spicy Butter Bean Puree on Superfood Tartlet

Angela: I love these gluten-free tartlets. High in good fats, protein and nutrient dense. Great for lunch or a snack. You could play around with the fillings. I can’t look past the avocado and spicy butter bean puree great combo!

Ingredients – Superfood Tartlet

  • 1 cup buckwheat groats
  • 1 scoop 180 Superfood (Vegan Coconut)
  • 2 tablespoons milk or milk substitute
  • 2 tablespoons organic coconut oil
  • 2 egg whites, whipped until foamy
  • a pinch of salt

Ingredients – Filling

  • 1 can butter beans, drained and rinsed
  • 1 clove garlic
  • 1 tablespoon flaxseed oil or olive oil
  • ¼ cup water
  • 2 sundried tomatoes
  • Hot chili pepper to taste
  • 1 avocado
  • Sliced lemon


  1. Preheat oven to 165C, lightly grease 4-inch baking tart tins.
  2. In food processor or blender, pulse buckwheat groats to make buckwheat meal/flour. Transfer content to a large bowl.
  3. Mix in Superfood and salt until well mixed. Add your choice of milk, coconut oil, and whipped egg whites. Mix with fork until coarse crumbs form. Makes roughly 2 cups of crumbs.
  4. Using a ½ cup measuring cup, scoop crumbs into baking tart tins. Pack down lightly, using thumb to push up crumbs to form edges.
  5. Bake for 10-15 minutes until lightly browned and the edges come away from the sides.
  6. Make butter bean puree by blending butter beans, garlic, flaxseed oil, and water until thick and smooth. Add more water or oil to get your preferred consistency.
  7. Chop up sun-dried tomatoes and hot chili pepper and mix into butter bean puree.
  8. To assemble, scoop butter bean puree into Superfood tartlet and top with sliced avocado and a squeeze of lemon juice.

Thank you Nelly Belly for the awesome recipe.
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