Labneh Tart with Honey-Cranberry Topping Recipe

Name: Labneh Tart with Honey-Cranberry Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 tsp. melted coconut oil, divided; 1 1/4 cups rolled oats; 1 1/4 cups unsweetened coconut; 1/4 cup gluten-free oat flour, sifted; 1/4 cup brown rice flour; 1/4 tsp. sea salt; 5 Tbs. maple syrup; 2 tsp. vanilla extract; 1/2 cup fresh or frozen cranberries; 8 Tbs. honey, divided; 1 1/2 cups labneh; 1 vanilla bean

Servings: persons

1/4 cup plus 1 tsp. melted coconut oil, divided
1 1/4 cups rolled oats
1 1/4 cups unsweetened coconut
1/4 cup gluten-free oat flour, sifted
1/4 cup brown rice flour
1/4 tsp. sea salt
5 Tbs. maple syrup
2 tsp. vanilla extract
1/2 cup fresh or frozen cranberries
8 Tbs. honey, divided
1 1/2 cups labneh
1 vanilla bean

1
Preheat oven to 375F.
2
Brush 9-inch springform pan with 1 tsp.
3
oil.
4
Set aside.
5
Blend oats, coconut, oat flour, rice flour, and salt in food processor until coarsely ground, and transfer to bowl.
6
Stir in remaining 1/4 cup oil, syrup, and vanilla.
7
Press crust into bottom of prepared pan.
8
(Do not press up sides.)
9
Bake 25 minutes, or until edges begin to brown.
10
Meanwhile, bring cranberries and 6 Tbs.
11
honey to a simmer in medium saucepan.
12
Reduce heat to medium, and cook 3 minutes, or until cranberries burst, stirring occasionally.
13
Transfer to bowl, and set aside.
14
Place labneh in bowl.
15
Scrape in seeds from vanilla bean, then whisk in remaining 2 Tbs.
16
honey.
17
Spread labneh mixture over baked crust, and drizzle with cranberry mixture.
18
Serve warm or chilled.

1306

kcal

Calories

Fat

281

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup plus 1 tsp. melted coconut oil, divided, 1 1/4 cups rolled oats, 1 1/4 cups unsweetened coconut, 1/4 cup gluten-free oat flour, sifted, and more.

Yes, Labneh Tart with Honey-Cranberry Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Labneh Tart with Honey-Cranberry Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions