Labneh, or yogurt cheese, is a Middle Eastern strained plain yogurt. Make your own by draining plain Greek yogurt in a strainer placed over a bowl for several hours.
- 1/4 cup plus 1 tsp. melted coconut oil, divided
- 11/4 cups rolled oats
- 11/4 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
- 11/2 cups labneh
- 1 vanilla bean
1 | Preheat oven to 375°F. Brush 9-inch springform pan with 1 tsp. oil. Set aside.
2 | Blend oats, coconut, oat flour, rice flour, and salt in food processor until coarsely ground, and transfer to bowl. Stir in remaining 1/4 cup oil, syrup, and vanilla.
3 | Press crust into bottom of prepared pan. (Do not press up sides.) Bake 25 minutes, or until edges begin to brown.
4 | Meanwhile, bring cranberries and 6 Tbs. honey to a simmer in medium saucepan. Reduce heat to medium, and cook 3 minutes, or until cranberries burst, stirring occasionally. Transfer to bowl, and set aside.
5 | Place labneh in bowl. Scrape in seeds from vanilla bean, then whisk in remaining 2 Tbs. honey. Spread labneh mixture over baked crust, and drizzle with cranberry mixture. Serve warm or chilled.
- Calories: 355
- Carbohydrate Content: 37 g
- Cholesterol Content: 24 mg
- Fat Content: 19 g
- Fiber Content: 3 g
- Protein Content: 5 g
- Saturated Fat Content: 15 g
- Sodium Content: 54 mg
- Sugar Content: 22 g