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Gluten-Free, Vegan Pear-Cranberry Tart

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Pamela Salzman
Related tags
dessert vegetarian thanksgiving
Nutrition per serving    (USDA % daily values)
CAL
381
FAT
41%
CHOL
8%
SOD
17%

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Ingredients for 10 servings

1 cup rolled oats (look for gluten-free oats, such as Bob’s Red Mill)

2/3 cup oat or whole spelt flour (look for gluten-free oat flour, such as Bob’s Red Mill; spelt flour is not gluten-free)

½ cup walnuts

¼ cup pure maple syrup

¼ cup unrefined coconut oil, melted

½ teaspoon sea salt

3 firm, but ripe pears, cored and sliced into 1/8th-inch wedges

1 handful fresh cranberries

2 Tablespoons maple sugar or brown sugar

2 Tablespoons pure maple syrup (I use Grade A for a more subtle flavor)

1 Tablespoon arrowroot powder

1 teaspoon freshly squeezed lemon juice

½ teaspoon ground cinnamon

1 cup oat or whole spelt flour (look for gluten-free oat flour, such as Bob’s Red Mill; spelt flour is not gluten-free.)

1/3 cup maple sugar or brown sugar

½ teaspoon aluminum-free baking powder

pinch of sea salt (omit if using Earth Balance)

5 Tablespoons melted organic Earth Balance, unsalted butter or unrefined coconut oil — (butter is not vegan; Earth Balance and butter give a better result than coconut oil, but coconut oil works just fine.)

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