Lightly grease a 9-inch tart pan with a removable bottom and set aside.

In a medium bowl, mix 2 flours, salt, soda. Then add maple syrup, vanilla extract, and coconut oil. Stir with a fork to combine. You can also use your food processor for that.

If the dough is not forming well, you can add cold water, half of a tablespoon at a time (total of 1 tablespoon). From my experience, flours, especially almond flour may vary from one brand to another, so you’ll just have to find the best one that suits you.

Knead-press the dough and form a ball. Transfer to the middle of the tart pan and press the dough into the greased tart pan until it is completely smooth and even (and press the dough from center dividing it evenly across the pan moving out toward the edges of the pan) If needed, cut the excess dough with a knife on the edges or just gently squeeze it back into the pan. Next, poke with a fork all over the pressed dough and chill in the freezer for 15 minutes.

Remove from freezer, pour the cranberry jam. Sprinkle with almond flakes (or thinly sliced almonds) and decorate with few fresh cranberries. Transfer to oven, preheated at 325 F for 30-40 minutes. Make sure to place the tart in the middle of the oven. Almond flour can burn very quickly so make sure to check it after 20 minutes, if needed wrap the top with a piece of foil to cover the edges.