Vegan and paleo friendly, my almond and cranberry tarts were inspired by Trisha Yearwood and a snowy day! Trisha’s tempting almond shortbread looked fabulous but I wanted to make something with a better fat than butter and an alternative to traditional flour.
Vegan Almond + Cranberry Tarts
1 1/2 cups tigernut flour
1 1/2 cups almond flour
1/2 cup melted coconut oil
1 tsp cinnamon
2 tbl raw/local honey
In a bowl, combine the almond flour and tigernut flour, cinnamon. Slowly fold in melted coconut oil and honey until smooth.
With allergy season right around the corner, I used local honey to add a touch of sweet and help squash springtime allergies (which are the worst for me)!
For an easy cleanup, use foil brushed with coconut oil in a round pan. Tuck the extra foil and add half of the flour mixture to the bottom of the pan.
Once cooled, the tart can be cooled and refrigerated or frozen for an easy and delicious breakfast-on-the-go!
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