RAW VEGAN CRANBERRY TART – paleo, clean eating, gluten free, nut free, sugar free, healthy recipe

October 8, 2016

14646712_10157493215545623_1938973941_oThis tart is perfect. Tangy, sweet, tasty, and full of nutritional goodness. It’s a different take on the most recent recipe I posted, the apricot tart, and it is just as good. Plus, it’s got the psyllium husk as the super ingredient that binds the topping together (literally fruit, water, psyllium) and helps your digestive system.

 

This whole thing was whipped together in under 10 minutes and left in the fridge to set for a couple hours (freeze to cool if you are impatient though). It can be made in 8-10 10cm mini flan dishes (or one large 30cm tin with a removable base).

 

Ingredients

Base (any nuts/seeds will do, just keep the ratios of dry to binding goodies)

1 cup pumpkin seeds

1 cup ground flaxseed/linseeds

1/4 cup shredded coconut (optional; if using get organic & without preservatives)

4 large fresh medjool dates pitted (approx. 1/3 cup dried fruit if substituting) soaked in hot water for a few minutes

1/2 cup coconut oil melted

Optional: sprinkle of chia seeds, cinnamon or mixed spice for a Christmas flavour, and a pinch of sea salt.

 

Topping (if you want it thicker keep the ratios as below and for each cup of dried fruit add one cup water and 1 Tbsp. of psyllium husk)

2 cups dried organic cranberries (make sure to get ones sweetened with apple juice not sugar)

2 cups warm water

2 Tbsp. psyllium husk powder

 

How to:

  1. Add all of the base ingredients in to a blender or food processor to combine to a roughly chopped consistency. It should be sticky and able to press together in the pan, if its a bit dry add a tiny bit of water (depending on how dry the fruit is).
  2. Line 8 mini flan tins (or one big dessert tin with a removable base) with some cling film for easier removal later. Then press the base in to each tin evenly – about 1cm thickness.
  3. Add the cranberries and warm water to a blender and allow to soften for a couple minutes. Then blend on high till smooth. Whilst blending slowly sprinkle in the psyllium husk (to avoid lumps) until all combined.
  4. Spoon the topping mix on top of the base evenly (decorate if you like) then place in the fridge to set for a couple hours before serving and/or slicing.
  5. This will keep for 5-7 days in the fridge, if it lasts that long..

 

This cranberry gel would also work perfectly as a jam, so get creative!

 

 

Want a different flavour check these two out, and also check out the other base option below:

 

Other Base Option (really just mix and match whatever nuts/seeds/coconut you have)

1 cup pumpkin seeds

1 cup ground flaxseed/linseeds

1/4 cup shredded coconut (optional; if using get organic & without preservatives)

3/4 cup of Buko Coconut Jam

 

 

If you would like more similar content please join my program here or have a look at my real food cookbooks here to help support my next cookbook.

 

 

With so much love,

photosig

 

 

 

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