Cranberry Tart
This is a great gluten, dairy and refined sugar free dessert for the festive season. The idea comes from Sarah Britton and I tweaked the recipe slightly.
I was so surprised when I tried it the first time. The cranberries are tart yet sweet and the pastry is just delicious — and a great base to use for other gluten-free bakes.
My husband, who is quite perplexed by anything remotely healthy, had no idea this was sugar and dairy free, and devoured half the tart!
Cooking time: 35-40 mins
INGREDIENTS
Serves
10
For the crust
- 1 cup gluten -free rolled oats
- 1/2 cup walnuts, chopped
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 tsp. vanilla bean paste
- 1/2 tsp. salt
- 75 g brown rice flour or buckwheat flour
For the filling
- 2 cups fresh cranberries
- 1/2 cup brown rice syrup
- 2 tbsp. chia seeds
- 6 tbsp. water
- 1/4 cup coconut oil, melted
- 1 tsp. vanilla bean paste
- 1/2 tsp. cinnamon
- 1/4 tsp. cardamom
- zest of 1 organic lemon
Preheat oven to 180C/350°F.
Combine all of the crust ingredients in a food processor and mix. Grease a 9” tart pan with a little coconut oil and press crust evenly into the pan.
For the filling, mix the chia seeds with the water and set aside until a gel forms.
Combine the cranberries, brown rice syrup, coconut oil, vanilla bean paste, cinnamon, cardamom, and lemon zest and stir well. Add the gel and mix. Pour filling on top of crust.
Bake for 35-40 minutes. Rest in the pan for an hour before serving. Enjoy!
Gluten Free,
Vegetarian,
Dairy Free,
Refined Sugar Free,
