This healthy, gluten free and vegan cranberry tart is made with a pumpkin seed and oat crust, creating a crispy, crumbly base. With fresh cranberries, raspberries, and orange.
Course Dessert
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 1tart
Ingredients
Crust
1cuprolled oatsground into a flour
1cupraw pepitaspumpkin seeds ground into a flour
1teaspooncinnamon
¼teaspoonsalt
1teaspoonvanilla extract
¼cupcoconut oil*
¼cupmaple syrup*
Filling
2cupsfresh cranberries
1cupfrozen raspberries
3tablespoonsmaple syrup
2tablespoonsorange juice
Zest of one organic orange
1teaspoonarrowroot powder*
Instructions
Heat oven to 350F and thoroughly grease a tart tin.
Mix the oat flour, pepita flour, cinnamon, and salt in a large bowl, then add the vanilla, coconut oil, and maple syrup. Squeeze everything together with your fingers until a dough forms. Press into your greased tart tin, poke some holes in the bottom with a fork, and bake for 10-15 minutes or until it just starts to turn golden.
Mix cranberries, raspberries, maple syrup, orange juice, orange zest, and arrowroot in a bowl. Pour into the tart crust and bake for another 30 minutes or until bubbling.
Serve with coconut whipped cream or vegan yogurt.
Notes
1. Unsalted butter can be substituted for coconut oil in this recipe. Salted butter could too, but in that case, make sure you don't add any extra salt.
2. Honey can be substituted for the maple syrup in both the crust and the filling.
3. You can use cornstarch instead of arrowroot powder.