Instagram: @phenomenalphoods | phenomenalphoods.com
Matthews, North Carolina
Time: 60 minutes
̈11⁄2 cups gluten-free flour
̈1 tsp baking powder
̈1 tsp cinnamon
̈3⁄4 cup sugar or coconut sugar ̈1⁄4 cup coconut oil
̈1⁄4 cup maple syrup
̈1 tsp vanilla bean paste ̈1 tsp almond extract
̈1 cup almond flour
̈1⁄2 cup vegan butter, cubed
̈1 cup cranberries
̈1 tbsp maple syrup
̈2 Granny Smith apples, cored and
̈2 Honeycrisp apples, cored and
̈Vegan caramel sauce, for topping
Preheat oven to 350°F.
Whisk flour, baking powder, sugar and cinnamon together in a large bowl.
Add almond extract, coconut oil, and stir to make a paste.
Add cubed vegan butter and almond flour and use a fork or pastry blender to combine into a dough.
Divide evenly between six 4-inch tart pans or papers and use your hands or the back of a spoon to press evenly into each tart pan or paper.
Combine 3⁄4 cup of the cranberries and the maple syrup in a small saucepan over medium heat. Cook until cranberries start popping and a jam forms.
Spread a tablespoon of cranberry jam into the bottom of each tart.
Arrange sliced apples and remaining uncooked cranberries on top.
Bake at 350°F for 40-45 minutes until crust is golden brown and the apples are cooked through. Serve warm with a drizzle of vegan caramel sauce.