POME­GRAN­ATE OR­ANGE TART WITH WAL­NUT CRUST

Prevention (USA) - - FOOD -

AC­TIVE 20 MIN. TO­TAL 1 HR. 20 MIN. SERVES 8

1 ½ cups wal­nuts ½ cup al­mond flour 2 Tbsp ve­gan but­ter or co­conut oil, melted 5 Tbsp pure maple syrup, di­vided 4 oz beets, peeled and quar­tered (about 1 medium beet) 2 cups pome­gran­ate juice 1½ cups oat milk ¼ cup pome­gran­ate mo­lasses

1 tsp grated or­ange zest 1 Tbsp fresh-squeezed or­ange juice

1 tsp pure vanilla ex­tract 2 tsp agar agar

⅔ cup pome­gran­ate

seeds 1. Heat oven to 350°F. Spray a 9-in. tart pan with re­mov­able bot­tom with non­stick cook­ing spray. Line with parch­ment pa­per; spray parch­ment.

2. In a food pro­ces­sor, pulse wal­nuts and al­mond flour to form fine crumbs. Add ve­gan but­ter and 2Tbsp maple syrup and pulse to form sticky dough.Trans­fer dough to pre­pared pan and press evenly on bot­tom and up side. Prick with a fork and freeze 5 min­utes. Bake un­til golden brown on edges, 9 to 11 min­utes.

3. Mean­while, in a small saucepan, bring beets and pome­gran­ate juice to a sim­mer and cook un­til ten­der, 30 to 45 min­utes.

4. Trans­fer beets and juice (should be about ¼ cup juice) to a blender. Add oat milk, mo­lasses, or­ange zest and juice, vanilla, and re­main­ing 3Tbsp maple syrup and puree un­til smooth. Add agar agar and puree 30 sec­onds.

5. Trans­fer beet mix­ture to saucepan and bring to a boil. Re­duce heat and sim­mer 2 min­utes. Let cool 5 min­utes, then strain into tart shell. Let stand at room tem­per­a­ture un­til cool and firm, about 1 hour.To serve, re­move tart from pan and sprin­kle pome­gran­ate seeds around edges.

NU­TRI­TION (per serv­ing): 310 cal, 5 g pro, 32 g carb, 3 g fiber, 24 g sug­ars (8 g added sug­ars), 19 g fat (4 g sat fat), 0 mg chol, 55 mg sodium

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