Labneh Tart with Honey-Cranberry Topping

• 1/4 cup plus 1 tsp. melted coconut oil, divided
• 1 1/4 cups rolled oats
• 1 1/4 cups unsweetened coconut
• 1/4 cup gluten-free oat flour, sifted
• 1/4 cup brown rice flour
• 1/4 tsp. sea salt
• 5 Tbs. maple syrup
• 2 tsp. vanilla extract
• 1/2 cup fresh or frozen cranberries
• 8 Tbs. honey, divided
• 1 1/2 cups labneh
• 1 vanilla bean

1. Preheat oven to 375F.
2. Brush 9-inch springform pan with 1 tsp.
3. oil.
4. Set aside.
5. Blend oats, coconut, oat flour, rice flour, and salt in food processor until coarsely ground, and transfer to bowl.
6. Stir in remaining 1/4 cup oil, syrup, and vanilla.
7. Press crust into bottom of prepared pan.
8. (Do not press up sides.)
9. Bake 25 minutes, or until edges begin to brown.
10. Meanwhile, bring cranberries and 6 Tbs.
11. honey to a simmer in medium saucepan.
12. Reduce heat to medium, and cook 3 minutes, or until cranberries burst, stirring occasionally.
13. Transfer to bowl, and set aside.
14. Place labneh in bowl.
15. Scrape in seeds from vanilla bean, then whisk in remaining 2 Tbs.
16. honey.
17. Spread labneh mixture over baked crust, and drizzle with cranberry mixture.
18. Serve warm or chilled.

coconut oil, rolled oats, unsweetened coconut, flour, brown rice flour, salt, maple syrup, vanilla extract, cranberries, honey, labneh, vanilla bean

Taken from www.vegetariantimes.com/recipe/labneh-tart-with-honey-cranberry-topping/ (may not work)