Stephanie Achar Recipe: Cranberry Tart

CHRISTMAS CRANBERRY TART

This is a great gluten, dairy and refined sugar free dessert for the festive season. The idea comes from a fellow nutritionist and I tweaked the recipe slightly.

I was so surprised when I tried it the first time. The cranberries are tart yet sweet and the pastry is just delicious — and a great base to use for other gluten-free bakes.

My husband, who is quite perplexed by anything remotely healthy, had no idea this was sugar and dairy free, and devoured half the tart!

INGREDIENTS

Serves 10

For the crust:

1 cup rolled oats (gluten-free if possible)

1/2 cup walnuts, chopped

1/4 cup honey

1/4 cup coconut oil, melted

1 tsp. vanilla bean paste

1/2 tsp. salt

75 g brown rice flour or buckwheat flour

For the filling:

2 cups fresh cranberries

1/2 cup brown rice syrup

2 Tbsp. chia seeds

6 Tbsp. water

1/4 cup coconut oil, melted

1 tsp. vanilla bean paste

1/2 tsp. cinnamon

1/4 tsp. cardamom

zest of 1 organic lemon

METHOD

Preheat oven to 180C/350°F.

Combine all of the crust ingredients in a food processor and mix. Grease a 9” tart pan with a little coconut oil and press crust evenly into the pan.

For the filling, mix the chia seeds with the water and set aside until a gel forms.

Combine the cranberries, brown rice syrup, coconut oil, vanilla bean paste, cinnamon, cardamom, and lemon zest and stir well. Add the gel and mix. Pour filling on top of crust.

Bake for 35-40 minutes. Rest in the pan for an hour before serving. Enjoy!

Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.

Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com