Barbecue Chicken Tarts
1 1/2 cup almond flour
1 tablespoon margarine, softened
1 teaspoon canola oil
1/4 teaspoon salt
1 cup chopped cooked chicken breast
2 tablespoons barbecue sauce
2 tablespoons thinly sliced scallion
2 tablespoons reduced fat shredded Cheddar cheese
Preheat oven to 350 degrees F.
Lightly coat a mini 12-cup muffin tin with cooking spray.
In a large bowl, combine almond flour, margarine, oil, egg, and salt; beat with an electric mixer until mixture forms a ball.
Shape dough into 12 (1-inch) balls. Place each dough ball in a mini muffin cup. Using your thumb, press dough into each cup, forming a crust.
Bake 15 to 20 minutes, or until lightly golden.
Meanwhile, in a small microwaveable bowl, combine chicken, barbecue sauce, and scallion.
Heat in microwave 1 to 2 minutes, or until hot. Evenly fill each crust with chicken mixture, sprinkle with cheese, and return to oven 1 to 2 minutes, or until cheese melts.