It is a tart contained in a small, crisp pastry shell with a pinched crust and filled with a sweet and spiced coconut filling. I hope you will enjoy these!
Ingredients for filling
• ½ cup Water
• 1 ½ cups Grated/ Desiccated Coconut
• 1 ½ cups Chopped Dates
• ½ cup Honey
• ¼ tsp. Grated Nutmeg
• 2 tsp. Grated Ginger
• 1 oz. Non-dairy Butter or Coconut Oil
1. Boil water, add chopped dates, and honey together to make syrup (low heat)
2. Add the Desiccated Coconut, Ginger and Nutmeg to the syrup.
3. Stir the ingredients so it does not thicken. Boil for 15 minutes
4. Add the Non-dairy Butter/ Coconut Oil
5. Stir ingredients for another 6 minutes. Be sure the butter or oil is not visible in the filling.
6. Allow the filling to cool.
Ingredients for pastry
• 2 cups Kamut Flour
• 1 cup of Cold Water or Ice water
• 2 tbsp. Coconut Oil
• ½ tsp. Salt
1. Sift flour and salt together.
2. Add the coconut oil to the flour and mix in with fingertips until the mixture resembles fine breadcrumbs.
3. Add the cold water to the mixture and using hands form a soft dough.
4. Place the dough in a plastic wrap/ cling film and put in the fridge for about 15 – 20 minutes.
5. Remove the dough from the fridge and roll out on a lightly floured board (roll out to a ¼ inch thickness).
6. Cut circles in the pastry using an 8-oz cup/glass. (You can also use a cookie cutter)
7. Cut 12 circles from it
8. Crimp (Pinch) each of the circles to form a casing. It will be holder for the filling. Crimp in a uniform pattern as this will give the traditional decorated effect.
9. Place the casings on a greased tray and part-bake in the oven (at about 350 degrees F/ 180 degrees C for 15 minutes)
10. Remove the casings from the oven and then add the filling to the baked pastry. Bake the gizzadas for another 20 minutes.
11. Remove them from the oven allow to cool.
12. The gizzadas are now ready to be served!