This naturally sweetened tart offers a tasty alternative to holiday pies and desserts and shows how thickened yogurt can be used as a dessert filling.
YIELD: SERVES 10
¼ cup plus 1 tsp. melted coconut oil, divided
1¼ cups rolled oats
1¼ cups unsweetened coconut
¼ cup oat flour, sifted
¼ cup brown rice flour
¼ tsp. sea salt
5 Tbs. maple syrup
2 tsp. vanilla extract
½ cup fresh or frozen cranberries
8 Tbs. honey, divided
1½ cups labneh
1 vanilla bean
- Preheat oven to 375°F. Brush 9-inch springform pan with 1 tsp. oil. Set aside.
- Blend oats, coconut, oat flour, rice flour, and salt in food processor until coarsely ground, and transfer to bowl. Stir in remaining ¼ cup oil, syrup, and vanilla.
- Press crust into bottom of prepared pan. (Do not press up sides.) Bake 25 minutes, or until edges begin to brown.
- Meanwhile, bring cranberries and 6 Tbs. honey to a simmer in medium saucepan. Reduce heat to medium, and cook 3 minutes, or until cranberries burst, stirring occasionally. Transfer to bowl, and set aside.
- Place labneh in bowl. Scrape in seeds from vanilla bean, then whisk in remaining 2 Tbs. honey. Spread labneh mixture over baked crust, and drizzle with cranberry mixture. Serve warm or chilled.
GLUTEN-FREE
NUTRITION INFORMATION
Calories: 355
Protein: 5 g
Total Fat: 19 g
Saturated Fat: 15 g
Carbohydrates: 37 g
Cholesterol: 24 mg
Sodium: 54 mg
Fiber: 3 g
Sugar: 22 g
