Cranberry Tart with Pepita Oat Crust
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Description
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.
Ingredients
Crust
- 1 cup rolled oats ground into a flour
- 1 cup raw pepitas (pumpkin seeds) ground into a flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup coconut oil*
- ¼ cup maple syrup*
Filling
- 2 cups fresh cranberries
- 1 cup frozen raspberries
- 3 tablespoons maple syrup
- 2 tablespoons orange juice
- Zest of one organic orange
- 1 teaspoon arrowroot powder*
Instructions
- Heat oven to 180°C (350°F) 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
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.
3. You can use cornstarch instead of arrowroot powder.
Nutrition
Serving: 1 | Calories: 53kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 79mg | Fiber: 2g | Sugar: 9g | Vitamin A: 30IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.