Yes, you can make dessert without refined sugar! Maple syrup and orange juice are used to sweeten the apple filling in this tart. And yes, we’re already talking about fall desserts: Believe it or not, fall’s very first apples are starting to arrive at farmers’ markets already. This is the perfect way to dress them up. MORE: 5-Ingredient, 100 Calorie Blueberry Breakfast Cookies Serves 6 Crust 1½ tsp flaxseed meal 2½ c walnut pieces ¼ tsp sea salt 2 Tbsp coconut oil 2 Tbsp maple syrup Filling 4 lg apples, peeled and thinly sliced 3 Tbsp maple syrup 3 Tbsp orange juice ½ tsp cinnamon
- Heat oven to 375°F. Lightly oil bottom and sides of 9" tart pan with removable bottom (or 9" pie plate).2. In small bowl, combine meal and 1 Tbsp water, stir well, and set aside 10 minutes to form gel.3. In food processor, combine walnuts and salt. Process until mixture has sandy texture. Add oil, syrup, and reserved flax gel and pulse to combine. Press crust mixture into bottom and up sides of pan. Bake until edges are golden brown, 12 to 15 minutes. Remove from oven and let cool at least 10 minutes.4. In large bowl, toss apples with syrup, orange juice, and cinnamon. Strain, reserving liquid.5. Arrange apples in concentric circles in prebaked crust and bake 30 minutes. Cover tart with foil and bake until the apples are tender, 20 to 25 minutes more. Remove from oven.6. Meanwhile, in small saucepan over medium heat, heat reserved liquid until reduced to about 3 tablespoons. Drizzle over tart and let cool. Serve warm or chilled. NUTRITION (per serving) 460 cal, 8 g pro, 33 g carb, 5 g fiber, 24 g sugars, 37 g fat, 7 g sat fat, 70 mg sodium
