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Ingredients
  • subheading: For the cranberry filling:
  • 1 ½ cups (150 g) fresh or frozen cranberries
  • ½ cup (120 g) coconut sugar
  • ¼ cup (60 ml) freshly-squeezed orange juice (about 1 orange)
  • 2 Tablespoons (36 g) orange zest (about 1 orange)
  • 1 cinnamon stick
  • Pinch of salt
  • 1 teaspoon (3 g) tapioca flour (optional)
  • 1 teaspoon (5 ml) water (optional)
  • subheading: For the crust and crumble topping:
  • 2 cups (220 g) almond flour
  • 3 Tablespoons (45 ml) melted coconut oil
  • 3 Tablespoons (45 ml) maple syrup
  • Pinch of salt
Steps
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