1/2 cup garbanzo and fava flour
1/2 cup gluten free all purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon olive oil
4 tablespoons plus 2 teaspoons warm water
1/2 cup walnuts, chopped
1/2 cup dried cranberries, chopped
4 ounces crumbled gorgonzola cheese
1/4 cup purple onion, chopped
1/4 cup raspberry vinaigrette
DirectionsPreheat oven to 400°.
In mixing bowl whisk together the flours, garlic, and salt. Add oil and mix thoroughly. Slowly add water and knead into ball. Place ball on parchment paper and let rest 10 minutes.
While dough is resting mix together walnuts, cranberries, cheese, onion, and vinaigrette.
Between 2 pieces of parchment paper roll out dough to 1/8 inch thickness. With 2 inch square or round cookie cutter cut dough into 24 pieces. Place each square or circle into lightly oiled 24 mini cup pan. Gently press dough to conform to cup and fill each with gorgonzola and walnut mixture.
Bake 10 minutes. May be served warm or cool.