Red Fruit Tarts

Ingredients

½ cup rolled oats

½ cup dried shredded coconut

½ cup unsweetened cocoa powder

6 tbs brown rice flour

1 cup buckwheat flour

1 cup almond flour

½ tsp sea salt

6 tbs extra virgin coconut oil

½ cup maple syrup

2 tsp vanilla extract

 2 cups cranberries

1 ½ cups frozen raspberries

1 ½ cup frozen cherries, halved

½ cup pomegranate seeds

2 ½ tsp arrowroot powder

½ tsp ground cardamom

½ tsp cinnamon

Pinch ground clove

Pinch nutmeg

6 tbs raspberry preserves

6 tbs maple syrup

½ cup orange juice

Method

1. Grind oats and coconut in a food processor until fine. In a medium bowl, stir oat mixture, cocoa, brown rice flour, buckwheat flour, almond meal and salt together. Melt coconut oil and slowly pour into the mixture. Stir in maple syrup and vanilla. Let rest for 10 to 15 minutes.

2. Meanwhile, preheat oven to 350 degrees Fahrenheit and line a muffin pans with paper liners. Press about a tablespoon into each muffin cup.

3. Add cranberries, raspberries, cherries, pomegranate seeds, arrowroot, and spices to a medium bowl and stir to combine. In another small bowl combine preserves, maple and orange juice. Add to cranberry mixture, stir to combine, and distribute between tartlet shells.

4. Bake for 25 minutes, remove from oven and gently press any firm cranberries down into the filling. Return to oven and bake for 10 minutes more. Remove and set aside to cool for 10 minutes then carefully lift out of pan with the edges of the paper liners.

5. Best if served warm with a dollop of coconut yogurt, I prefer CocoJune.

Adapted from Amy Chaplin's tartlet recipe.