These are yum! You need to use dried cranberries though - there is a recipe for drying your own on here that I found worked really well.
For the pastry;
1 cup ground almonds
1/2 cup rice flour (or any other you fancy)
appr 1 heaped table spoon cold gheeor d/f spread
a littel rice milk
mix the dry ing. together in a bowl, then add the butter and rub together to form 'breadcrumbs'. When evenly mixed, add rice milk a little at a time until a thick paste forms. Press the paste into a flan dish or a jam tart tray (shallow muffin tray?) until evenly covering the bottom and sides. Bake 'blind' (with nothing in) at 180f for about 10 mins (this helps to stop it being soggy!). You can start the filling while it is baking, and then leave to cool a little till the filling is ready
Juice of two organic oranges*/or 2 organic lemons + orange flavouring
1/4 cup water
1 cup semi dried sugar-free, sulphite-free cranberries
1 cup roughly chopped *pecans
1/2 cup grated apple* or pumpkin
flat tsp grated ginger/ 1/2 tsp dry ginger
1 tsp mixed spice
1/2 - 1 tsp stevia to taste (it has to counter act the lemons!)
1 tsp ground linseed/flax
approx 1 tbsp arrowroot in a little cold water
Heat lemon, water, spices/ginger in a pan, when almost boiling, turn down heat and slowly add the arrowroot,stirring continuously. Keep adding the arrowroot and stirring well over the heat until the liquid turns to a clearish gel consistency. It should be quite thick - add the stevia and cranberries, nuts and grate apple/ pumpkin. Stir all together well, and finally stir in ground linseed/flaxseed, then spoon into pastry shell/s. Bake for approx 20 mins on 180f - but keep your eye on it! It is ready when the lemony gel has bubbled and browned slightly and seems firmish!!
It seems alot of work, but isn't, really! And they are well worth it - especially if you are looking for something a little different at xmas!