What a day for making and baking!

I haven’t blogged for months and now I can’t stop! Teehee!

Today, me&hubby went making&baking crazy. We’ve made:

Carrot Cake Granola

Citrus Tart

Cauliflower&Apple Soup

Courgette Cacao Cake


Raw Cacao, Coconut and Hazelnut Balls

They all taste absolutely incredible and fit the “No wheat, dairy or sugar” criteria so I am super duper happy!

The citrus tart hasn’t been eaten yet but OMG does the base&the filling taste good on their own! They will taste amazing once set.

Here’s the recipe, adapted from a recipe in the FREE FROM HEAVEN magazine.

For the crust:

145g ground almonds

75g desiccated coconut

2 egg whites

1tsp vanilla essence (I make my own with vodka and vanilla pods, I’ll post that recipe soon!)

2tbsp melted coconut oil

2tbsp coconut sugar

For the citrus curd:

75ml coconut oil (the hard stuff!)

3tbsp maple syrup

The juice of 2 lemons and 5 limes (about 175-200ml)

2 eggs

1 egg yolk


  1. Preheat oven to 180 degrees 
  2. Mix together all the crust ingredients, adding the melted coconut oil last
  3. Once mixed, line the bottom&sides of a 20cm/8inch loose based round cake tin
  4. Bake for 15 mins until it’s golden in colour and leave to cool
  5. Time for the curd – melt the coconut oil&maple syrup and add the citrus juice over a low heat
  6. Whisk the eggs and slowly add to the saucepan mixing all the time
  7. Turn the heat up a bit and mix until it forms a custardy texture
  8. Once cool, pour into the cooled crust and pop into the fridge
  9. Serve it up when set 😍


C x


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