Cranberry and Pear Tart (gluten-free, dairy-free) 

Crust:

1 cup rolled oats
1/2 cup pecans, chopped
1/4 cup honey
1/4 cup coconut oil, melted
1 tsp vanilla
1/2 tsp salt
75 g whole grain flour

Filling:

2 pears, sliced thin
2 cups fresh cranberries
1/2 cup brown rice syrup
2 Tbsp ground flax
6 Tbsp water or pear juice
1/4 cup coconut oil, melted
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp cardamom
zest of 1 organic lemon

  1. Preheat oven to 350°F.
  2. Combine all of the crust ingredients in a food processor and pulse to mix.
  3. Grease a 9” tart pan with a little coconut oil and press crust evenly along the bottom of the pan.
  4. Place pear slices in a layer on top of the crust.
  5. For filling, combine flax with the water or juice and set aside until a gel forms.
  6. Mix cranberries with remaining ingredients and stir until well combined. Add the gel and fold to mix.
  7. Pour filling on top of crust and pear layer and spread evenly.
  8. Bake for 35-40 min.
  9. Allow tart to cool completely before removing from tart pan (approx.1 hour).

(Recipe source: Megg Salad)