March 29, 2017 MariaCantillonMurphy 2Comment

GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, PALEO & SPECIFIC CARBOHYDRATE DIET (SCD).  Few things in life are more comforting that a good lemon pound cake. I used to make one years ago and I was craving one recently. To me, sitting down with a slice of this with a nice cup of tea is heaven. I made this recently for my mom and she loved it. Of course like all of my recipes this is gluten, grain and refined sugar-free and suitable for the SCD. This cake is also dairy-free and Paleo. I buy lemons every week because I love to bake…

Print Recipe
Lemon Pound Cake
Delicious lemon pound cake free from gluten, grains, dairy and refined sugar. Also, Paleo and Specific Carbohydrate Diet-friendly.
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Dry ingredients:
  • 2 1/2 cups (375g) Blanched Almond Flour
  • 1 1/2 teaspoons Bicarbonate of soda
  • Zest of 1 lemon
  • 1/4 teaspoon Sea salt
Wet ingredients:
  • 2 tablespoons Freshly squeezed lemon juice
  • 2 teaspoons Vanilla extract* *No added sugar
  • 3 Free range eggs, beaten
  • 1/4 cup (85g) Raw honey
  • 1/3 cup (75ml) Coconut oil, melted (plus extra for greasing)
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Dry ingredients:
  • 2 1/2 cups (375g) Blanched Almond Flour
  • 1 1/2 teaspoons Bicarbonate of soda
  • Zest of 1 lemon
  • 1/4 teaspoon Sea salt
Wet ingredients:
  • 2 tablespoons Freshly squeezed lemon juice
  • 2 teaspoons Vanilla extract* *No added sugar
  • 3 Free range eggs, beaten
  • 1/4 cup (85g) Raw honey
  • 1/3 cup (75ml) Coconut oil, melted (plus extra for greasing)
Instructions
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. Mix all the dry ingredients in a large bowl. Add the the lemon juice, vanilla, honey and coconut oil to the eggs and combine thoroughly. Make a well in the dry ingredients. Gradually add in the wet ingredients, mixing all the while with a spatula.
  3. Grease a loaf tin well with some coconut oil and line with parchment paper. Pour in the well-mixed batter and bake for 30 minutes.
Share this Recipe
February 14, 2017 MariaCantillonMurphy 2Comment

GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, PALEO & SPECIFIC CARBOHYDRATE DIET (SCD) I love baking and experimenting in the kitchen. My latest craze :coconut icing.  With that in mind, I wanted to make an impressive Valentine’s cake to celebrate love this week. I have been dreaming of baking something with this wow-factor for quite a few weeks now. There is absolutely no reason that being on the Specific Carbohydrate Diet (SCD) or any gluten-free diet should be boring. My standards for taste and appearance of my food are high. As my husband always says, “We eat with our eyes”. It is…

Print Recipe
Valentine's Cake
A special occasion WOW cake to impress. You'd never believe this was free from: gluten, grains, dairy and refined sugar. Paleo and Specific Carbohydrate Diet-friendly.
Prep Time 15 minutes
Cook Time 35-40 minutes
Servings
Ingredients
Dry Ingredients:
  • 4 cups (600g) Blanched Almond Flour
  • 4 teaspoons Bicarbonate of soda
  • 3 teaspoons Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Sea salt
  • Zest of two oranges
Wet Ingredients:
  • 7 Free range eggs, beaten
  • 1/2 cup (105g) Coconut oil, melted (plus extra for greasing)
  • 1/3 cup (110g) Raw honey
  • 4 teaspoons Vanilla extract* *Make sure there is no sugar added
Icing/Frosting
  • Coconut cream from one chilled can
  • 2 tablespoons Fresh raspberry juice (optional)
  • 1 teaspoon Vanilla extract*
  • Fresh raspberries, to decorate
Prep Time 15 minutes
Cook Time 35-40 minutes
Servings
Ingredients
Dry Ingredients:
  • 4 cups (600g) Blanched Almond Flour
  • 4 teaspoons Bicarbonate of soda
  • 3 teaspoons Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Sea salt
  • Zest of two oranges
Wet Ingredients:
  • 7 Free range eggs, beaten
  • 1/2 cup (105g) Coconut oil, melted (plus extra for greasing)
  • 1/3 cup (110g) Raw honey
  • 4 teaspoons Vanilla extract* *Make sure there is no sugar added
Icing/Frosting
  • Coconut cream from one chilled can
  • 2 tablespoons Fresh raspberry juice (optional)
  • 1 teaspoon Vanilla extract*
  • Fresh raspberries, to decorate
Instructions
  1. For the frosting, freeze the mixing bowl you will use and the electric mixers. Next, preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. In a large bowl, mix the dry ingredients well. In another bowl, beat the eggs then mix in the rest of the wet ingredients and stir until combined. Make a well in the dry ingredients, pour in the wet ingredients and mix well using a wooden spoon or spatula.
  3. Grease the dish you are using very well with coconut oil and spoon in the batter.
  4. Bake for 20 minutes then turn down the heat of the oven to 140°C Fan, 160°C electric, and bake for a further 15-20 minutes until lightly brown. You will know it's done when a toothpick inserted comes out clean.
  5. Remove the coconut milk can from the fridge and turn the right way up. Open and scoop out the hard coconut that has risen for the top. Reserve the liquid for smoothies.
  6. Take the mixing bowl and electric mixers from the freezer and place the hard coconut in there. Add the vanilla extract and raspberry juice. I made the fresh raspberry juice by blending a handful of raspberries in a blender.
  7. Mix on high speed for a few minutes until you have what resembles whipped cream, only without the guilt!
  8. Cover the coconut icing and place in the fridge until you are ready to decorate your cake. Allow the cake to cool completely before icing. Decorate with some more fresh raspberries if desired.
Share this Recipe
February 6, 2017 MariaCantillonMurphy 3Comment

GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, PALEO, SPECIFIC CARBOHYDRATE DIET (SCD) Friday where I work is “cake day” and though I don’t miss how I used to feel before I started SCD, I do miss the joy of eating something special. Don’t get me wrong, my muffins and cakes taste better than anything I used to make before but every now and then I crave something a little different. I’ve been dreaming of making these for a few weeks now. The inspiration came from my husband eating an “Iceberger” one day. I thought to myself, I could make an even better,…

Print Recipe
Banana Ice Cream Sandwiches
Delicious Banana Ice Cream Sandwiches which are gluten-free, grain-free, dairy-free and refined sugar-free. Healthy food never tasted so good!
Prep Time 15 minutes (plus soaking and freezing time)
Servings
Ingredients
For the "ice cream filling"
  • 4 Frozen bananas
For the sandwiches:
  • 1 cup (175g) Medjool dates, halved and pitted and soaked for 30 minutes
  • 1 cup (150g) Blanched hazlenuts, soaked for 30 minutes
  • Coconut oil (for greasing)
Prep Time 15 minutes (plus soaking and freezing time)
Servings
Ingredients
For the "ice cream filling"
  • 4 Frozen bananas
For the sandwiches:
  • 1 cup (175g) Medjool dates, halved and pitted and soaked for 30 minutes
  • 1 cup (150g) Blanched hazlenuts, soaked for 30 minutes
  • Coconut oil (for greasing)
Instructions
  1. Drain the soaked dates and hazelnuts and blend together in a powerful blender until well combined.
  2. Grease one large or two small dishes with a little coconut oil, then press parchment down into them firmly. Scoop the mixture into the dishes and press down well with a fork. You want the mixture to be quite thin (less than 1/4 inch).
  3. Freeze the tins for a couple of hours. Once firm, cut the mixture with a knife into squares. You should get roughly 18 similar size squares.
  4. Next, blend the frozen bananas in a powerful blender until you get a creamy consistency. Scoop some banana "ice cream" in between two squares for each sandwich. This should make 9 sandwiches in total.
  5. These should be kept in the freezer, ready to pull out once the craving for something sweet comes!
Share this Recipe
January 12, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR-FREE, DAIRY-FREE, SPECIFIC CARBOHYDRATE DIET (SCD), PALEO We are a big fan of mangoes in our house and when we found ourselves with an abundance of ripened ones this week (they were only 49 cent in the supermarket!) I just had to think of something nice to do with them. I knew they worked great in a sorbet recipe so I tried this mousse and we loved it! You could say that mango mousse with blueberry coulis was created from trying to use up all of our fruit before it went bad. I am pretty passionate about…

Print Recipe
Mango Mousse with Blueberry Coulis
Prep Time 5 minutes (plus cooling time)
Cook Time 10 minutes (plus cooling)
Servings
Ingredients
For the mango mousse:
  • 2 Ripe mangoes
  • 2 tablespoons Great lakes beef gelatin
  • 1/2 cup (120ml) Boiling water
  • 4 tablespoons Raw honey
  • Fresh mint, to garnish
For the blueberry coulis:
  • 1 cup (150g) Blueberries (fresh or frozen)
  • Zest of 1 lemon
  • 3 tablespoons Raw honey
Prep Time 5 minutes (plus cooling time)
Cook Time 10 minutes (plus cooling)
Servings
Ingredients
For the mango mousse:
  • 2 Ripe mangoes
  • 2 tablespoons Great lakes beef gelatin
  • 1/2 cup (120ml) Boiling water
  • 4 tablespoons Raw honey
  • Fresh mint, to garnish
For the blueberry coulis:
  • 1 cup (150g) Blueberries (fresh or frozen)
  • Zest of 1 lemon
  • 3 tablespoons Raw honey
Instructions
  1. Start by making the mango mousse. Add the gelatin to the boiling water in a bowl and mix well. Peel and chop the mangoes and place them in a blender and blend well.
  2. Next add the honey and gelatin mixture to the blender and blend well. Pour the mixture into a dish, cover with cling film and chill for roughly two hours.
  3. Meanwhile, make the blueberry coulis. Place the blueberries, lemon zest and honey in a small saucepan on a low-medium heat. Bring to the boil, turn down then simmer for 10 minutes, stirring often.
  4. Using a potato masher, mash well to remove any lumps. Pour through a sieve into a bowl or jug to ensure a smooth sauce.
  5. Allow the coulis to cool also. Once the mousse is set, pour a little coulis over each serving and garnish with fresh mint.
Share this Recipe
December 16, 2016 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE & REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD) & PALEO.  Poached pears with dairy-free “anglaise” is comfort food at it’s best. The fragrant poached pears are delicious. Paired with this dairy-free “anglaise”, they are superb. I used to have a similar dessert when I was younger and I was recently craving it so I decided to make an SCD version. It was my mother-in-law, a fantastic pastry chef who first taught me how to make an anglaise. The first time we made it was to use up some leftover egg yolks from a meringue to avoid food waste. This dairy-free…

Print Recipe
Poached Pears with Dairy-free "Anglaise"
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
For the poached pears:
  • 4 Pears
  • 2 1/2 cups (590 ml) Water
  • 1/4 cup (85g) Raw honey
  • 1 Cinnamon stick
  • 1 Star anise
  • 5 Cloves
  • 4 Green cardamom pods, smashed
For the anglaise:
  • 4 Free range egg yolks
  • 1/4 cup (85g) Raw honey
  • 1 teaspoon Vanilla extract* *No added sugar
  • 1 can Coconut milk* *No preservatives or gums
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
For the poached pears:
  • 4 Pears
  • 2 1/2 cups (590 ml) Water
  • 1/4 cup (85g) Raw honey
  • 1 Cinnamon stick
  • 1 Star anise
  • 5 Cloves
  • 4 Green cardamom pods, smashed
For the anglaise:
  • 4 Free range egg yolks
  • 1/4 cup (85g) Raw honey
  • 1 teaspoon Vanilla extract* *No added sugar
  • 1 can Coconut milk* *No preservatives or gums
Instructions
  1. For the pears, place the water, honey and spices in a saucepan on a medium-low heat. Bring the mixture to a boil then turn down and simmer for 5 minutes to let the flavours infuse.
  2. Peel, half and core the pears.
  3. Add the pears to the pot, cover and simmer for 30 minutes until tender.
  4. Meanwhile, make the anglaise. In a bowl beat the egg yolks and mix in the honey and vanilla.
  5. Heat the coconut milk in a small saucepan on a low heat. Gently, mix in the eggs yolk mixture, whisking constantly.
  6. Continue to stir and keep the heat low, whisking all the while for approximately 5 minutes. Don't let the mixture boil as the eggs will curdle. Remove from the heat after the 5 minutes is up.
  7. Once the pears are done, remove them using a slotted spoon. Spoon over some of the poaching liquid and then pour over some of the anglaise. Enjoy!
Share this Recipe
December 14, 2016 MariaCantillonMurphy 3Comment

FREE FROM: GLUTEN, GRAINS, DAIRY, EGG & REFINED SUGAR. SPECIFIC CARBOHYDRATE DIET (SCD) & PALEO.  I’ve been working on the idea of this Raspberry Cheesecake for quite some time. I’ve tried all sorts of cheesecakes since I started the Specific Carbohydrate Diet (SCD) but none of them seemed quite right. Having successfully made delicious dairy-free ice-cream I decided to play with that idea to make a cheesecake. After much recipe development, I’m really happy with the results. This Raspberry Cheesecake is definitely a special occasion cake. I’m not going to lie to you-it’s not cheap to make but it does make…

Print Recipe
Raspberry Cheesecake
A deliciously "creamy", rich cheesecake that you wouldn't believe is dairy-free.
Servings
Ingredients
For the crust:
  • 2 cups (300g) Blanched Almond Flour
  • 2 tablespoons Coconut oil, melted (plus extra for greasing)
  • 1 teaspoon Vanilla extract* *No added sugar
  • 1/4 teaspoon Sea salt
For the cheesecake top:
  • 2 cups (250g) Raw cashews, soaked overnight *For at least 12 hours is best
  • 2 cups (250g) Fresh raspberries (plus extra for decorating)
  • 2 Ripe bananas
  • 2 tablespoons Raw honey
  • 1 teaspoon Vanilla extract* *No added sugar
Servings
Ingredients
For the crust:
  • 2 cups (300g) Blanched Almond Flour
  • 2 tablespoons Coconut oil, melted (plus extra for greasing)
  • 1 teaspoon Vanilla extract* *No added sugar
  • 1/4 teaspoon Sea salt
For the cheesecake top:
  • 2 cups (250g) Raw cashews, soaked overnight *For at least 12 hours is best
  • 2 cups (250g) Fresh raspberries (plus extra for decorating)
  • 2 Ripe bananas
  • 2 tablespoons Raw honey
  • 1 teaspoon Vanilla extract* *No added sugar
Instructions
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. Grease the baking dish with a little coconut oil.
  3. Mix together the ingredients for the crust in a blender or a bowl until combined. Then press the crust into the tin using a spoon and fork.
  4. Bake for 15 mins or until the crust is lightly golden. Allow the crust to cool completely before pouring in the filling.
  5. Drain the cashews and process in a blender until smooth.
  6. Next add the raspberries, bananas and honey to the blender and process until well combined.
  7. Pour the filling onto the cooled crust and freeze for at least 4 hours or longer if desired.
  8. If the cheesecake has been frozen overnight and is frozen solid, you will need to thaw for at least 40-50 minutes before eating. If the cheesecake has been frozen for less time, then 20 minutes may be enough time to thaw before eating. The consistency of the topping should be like ice-cream. Decorate with extra raspberries if desired.
Share this Recipe
November 16, 2016 MariaCantillonMurphy

This recipe gives you a good excuse to make a real Italian coffee which is, let’s face it, never a bad thing. I make my espresso the true Italian way in the “moka” on the stovetop. I’m sure you could try this with filtered coffee too but I never have. I pride myself on being disciplined when it comes to my diet. I have never knowingly cheated on the Specific Carbohydrate Diet (SCD). I guess that shows more than anything how much I want to beat this disease and heal my body. Coffee, however is my one weakness. Coffee is…

Print Recipe
Banana Espresso Sorbet
A rich and decadent quick, frozen treat
Prep Time 5 minutes + 1 hour freezing
Servings
Ingredients
  • 4 Frozen bananas
  • 1/4 cup (60ml) Espressso, (chilled)
Prep Time 5 minutes + 1 hour freezing
Servings
Ingredients
  • 4 Frozen bananas
  • 1/4 cup (60ml) Espressso, (chilled)
Instructions
  1. Blend the bananas and espresso in a powerful blender until mixed well.
  2. Enjoy straight away or freeze for an hour or two to achieve a sorbet consistency.
Share this Recipe
September 29, 2016 MariaCantillonMurphy

There are so many variations of banoffee pie out there: some insist there should be cream on top, others not. Some place the banana slices on top of the caramel and others put them the other way around. Many years ago I worked in a busy restaurant helping out the pastry chef. Her banoffee pie was so good people used to be queuing up to buy it! When I thought about making a gluten, grain and refined sugar-free version, I worried that I wouldn’t be able to get the caramel flavour and biscuit base right but I was delighted with…

Print Recipe
Banoffee Pie
A delicious gluten-free, grain-free, dairy-free and refined sugar-free version of this classic dessert.
Prep Time 30 minutes
Cook Time 15 minutes
Servings
Ingredients
Crust:
  • 2 cups (300g) Blanched Almond Flour
  • 2 tablespoons Coconut oil, melted (plus extra for greasing)
  • 1 tablespoon Vanilla extract* *no sugar added
  • 1/4 teaspoon Sea salt
Topping:
  • 4 Ripe bananas
  • 30 (or 20 Medjool dates) Organic dates, halved and pitted
  • 1/2 cup (125ml) Hot water
Prep Time 30 minutes
Cook Time 15 minutes
Servings
Ingredients
Crust:
  • 2 cups (300g) Blanched Almond Flour
  • 2 tablespoons Coconut oil, melted (plus extra for greasing)
  • 1 tablespoon Vanilla extract* *no sugar added
  • 1/4 teaspoon Sea salt
Topping:
  • 4 Ripe bananas
  • 30 (or 20 Medjool dates) Organic dates, halved and pitted
  • 1/2 cup (125ml) Hot water
Instructions
  1. Place the halved dates in a bowl with water to soak for 30 minutes.
  2. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  3. Grease the pastry tin with coconut oil.
  4. Mix together the ingredients for the crust in a blender until combined. Then press the crust into the tin using a spoon and fork.
  5. Bake for 15 mins or until the crust is lightly golden.
  6. Allow the crust to cool completely before slicing the bananas and placing them on top of the pastry, keeping aside some for decorating the top of the finished cake.
  7. Next, make the "toffee" topping. Place the dates and hot water in a powerful blender and blend until smooth.
  8. Allow the mixture to cool before spreading on top of the crust and bananas. Use a spoon and knife to help smooth it out.
  9. Place the remaining banana slices on top to decorate. Refrigerate for as long as possible before removing from the tin and cutting into slices.
Share this Recipe
September 13, 2016 MariaCantillonMurphy 1Comment

With an abundance of delicious cooking apples from my parents-in-law’s garden, what better to make than a sumptuous apple crumble? This dessert is perfect for this time of year when the weather is getting crisper and we are all craving warm, comfort foods. My daughter Ciara, was particularly interested is helping me bake this one since she picked the apples. I love teaching her about good food and where it comes from. Her only problem is waiting for things to cook! She is even helping me to stage my food photographs lately. She has her own little camera (one of my old ones)…

Print Recipe
Almond Flour Apple Crumble
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
  • 2 cups (300g) Blanched Almond Flour
  • 6 Very large cooking apples
  • 1 1/2 cups (352ml) Water
  • 1/4 cup (85g) Raw honey
  • 1/4 cup (60ml) Coconut oil, melted (plus extra for greasing)
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves
  • 1 teaspoon Vanilla extract* *Make sure no added sugar.
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
  • 2 cups (300g) Blanched Almond Flour
  • 6 Very large cooking apples
  • 1 1/2 cups (352ml) Water
  • 1/4 cup (85g) Raw honey
  • 1/4 cup (60ml) Coconut oil, melted (plus extra for greasing)
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves
  • 1 teaspoon Vanilla extract* *Make sure no added sugar.
Instructions
  1. Peel, core and chop the apples into pieces and place in a saucepan with the water on a low heat. You will need to stir every so often to make sure it doesn't burn. The apples will take roughly 20 minutes to form a sauce.
  2. Meanwhile grease an ovenproof dish well with coconut oil and preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  3. In a bowl mix the almond flour, ground spices, melted butter, honey and vanilla well with a wooden spoon until thoroughly combined.
  4. Once the applesauce is ready (it should be smooth with no lumps), pour that first into the greased dish. *Note: The applesauce was perfect for me with no honey added because the topping is sweet but my husband thought it was still a little tart. If you like desserts very sweet you could add a tablespoon of two of honey to the sauce.
  5. Using your hands spread the crumble mixture on top as evenly as you can. It's sticky so do your best!
  6. Cover the dish in tin foil and bake for 20 minutes. Then remove the tin foil and bake for a further 20 minutes until crispy and golden brown in colour. Enjoy!
Share this Recipe
August 30, 2016 MariaCantillonMurphy

These lemon curd tarts definitely have the wow factor for a dinner party and your guests won’t believe they are gluten, grain and refined sugar free. Have a bit of fun and don’t tell them until after they have tasted them. I love this lemon curd so much that I could eat it straight out of the bowl-and I have been known to! The weather has been great in Ireland lately so I am taking advantage of our delicious blueberries and raspberries as a topping. You can be as creative as you like!   Helpful tips for making this recipe: All eggs…

Print Recipe
Lemon Curd Tartlets with Fresh Fruit
A deliciously refreshing dessert which will impress your guests!
Servings
Ingredients
Crust:
  • 2 cups (300g) Blanched Almond Flour
  • 2 tablespoons (plus extra for greasing) Coconut oil, melted
  • 1 tablespoon Vanilla extract* *Make sure there is no sugar added.
  • 1/4 teaspoon Sea salt
Lemon curd:
  • 3 Free range eggs
  • 1/2 cup or juice of 3 lemons Fresh lemon juice
  • 1 lemon Zest
  • 1/4 cup (85g) Raw honey
  • 1/3 cup (75ml) Coconut oil, melted
Glaze:
  • 2 tablespoons Raw honey
  • 2 tablespoons Water
Servings
Ingredients
Crust:
  • 2 cups (300g) Blanched Almond Flour
  • 2 tablespoons (plus extra for greasing) Coconut oil, melted
  • 1 tablespoon Vanilla extract* *Make sure there is no sugar added.
  • 1/4 teaspoon Sea salt
Lemon curd:
  • 3 Free range eggs
  • 1/2 cup or juice of 3 lemons Fresh lemon juice
  • 1 lemon Zest
  • 1/4 cup (85g) Raw honey
  • 1/3 cup (75ml) Coconut oil, melted
Glaze:
  • 2 tablespoons Raw honey
  • 2 tablespoons Water
Instructions
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. Grease the pastry tins with coconut oil.
  3. Mix together the ingredients for the crust in a blender until combined. Then press the crust into the tins using a spoon and fork.
  4. Place the tins on a baking tray and bake for 15 mins or until the crusts are lightly golden.
  5. For the lemon curd, beat the eggs well in a bowl. Place the melted butter or coconut oil, honey, lemon juice and zest in a saucepan and stir in the eggs.
  6. Heat over a low heat (if too hot the eggs will curdle) until the mixture begins to thicken and coats the back of a wooden spoon. This should take roughly 8-10 minutes. Once ready pour into a bowl and allow to cool.
  7. Once cool, place a layer of lemon curd over each crust.
  8. Mix together the water and honey for the glaze in a saucepan on a low heat for 2-3 minutes. Pour into a glass and allow to cool completely. Place the fruit on top of the tarts and brush lightly with the glaze.
Share this Recipe