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

  1. Preheat oven to 375°F. Brush 9-inch springform pan with 1 tsp. oil. Set aside.
  2. 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.
  3. Press crust into bottom of prepared pan. (Do not press up sides.) Bake 25 minutes, or until edges begin to brown.
  4. 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.
  5. 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