Red Grapefruit and Rosemary Tart - alive magazine

Ingredients

• 2 Tbsp (30 mL) ground flaxseed
• 1/4 cup (60 mL) room-temperature water
• 1 1/4 cups (310 mL) whole grain oat flour
• 1/2 cup 125 mL) almond meal
• 3 Tbsp (45 mL) cricket powder
• 2 tsp (10 mL) coconut sugar
• 1/2 tsp (2 mL) minced fresh rosemary, plus extra
• 1/4 tsp (1 mL) sea salt
• 3 Tbsp (45 mL) nondairy milk
• 1 Tbsp (15 mL) coconut oil, softened
• 3 Tbsp (45 mL) cornstarch
• 1 cup + 2 Tbsp (250 mL + 30 mL) red grapefruit juice, divided
• 3/4 cup (180 mL) coconut cream (see Tip)
• 1 Tbsp (15 mL) agave or light maple syrup
• 2 Tbsp (30 mL) coconut oil
• 1/2 tsp (2 mL) pure almond extract
• 1/2 tsp (2 mL) finely grated grapefruit zest