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.
1cupraw pepitas(pumpkin 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 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.