Cranberry Tart With Pepita & Oat Crust

• Crust
• 1 cup rolled oats, ground into flour
• 1 cup pepitas (pumpkin seeds) ground into coarse flour
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• Filling
• 2 cups fresh cranberries
• 1 cup frozen raspberries
• 3 tablespoons maple syrup
• 2 tablespoons orange juice
• Zest of an unwaxed orange
• 1 teaspoon arrowroot powder

1. Heat oven to 350F and thoroughly grease a tart tin.
2. Mix the oat flour, pepita flour, cinnamon, and salt in a large bowl, then add the vanilla, coconut oil, and maple syrup. Squeeze everything together with your fingers until a dough forms. Press into your greases tart tin, poke some holes in the bottom with a fork, and bake for 10-15 minutes or until it just starts to turn golden.
3. Mix cranberries, raspberries, maple syrup, orange juice, orange zest, and arrowroot in a bowl. Pour into the tart crust and bake for another 30 minutes or until bubbling.
4. Serve with coconut whipped cream.

crust, rolled oats, pepitas, cinnamon, salt, vanilla, coconut oil, maple syrup, filling, fresh cranberries, frozen raspberries, maple syrup, orange juice, orange, arrowroot powder

Taken from food52.com/recipes/37696-cranberry-tart-with-pepita-oat-crust (may not work)