Category Archives: Baking

Lemon Curd Treacle Tart: The Number 1 Vitamin-Rich Tart.

  How to make lemon curd treacle tart.

For me, I love the tangy sharpness that lemon curd adds to this classic lemon curd treacle tart. Do make sure the pastry base is well-cooked before you add the curd or it will go soggy and take the tart out of the oven while it still has a slight wobble. It will firm up more as it cools, the best lemon curd treacle tart.


450g golden syrup

60g butter, melted

70ml double cream

Zest and juice of 1 lemon

150g white breadcrumbs

3 large egg yolks

3 tbsp lemon curd

              FOR THE SWEET PASTRY.

125g unsalted butter, softened to room temperature

90g caster sugar

1 large egg

250g plain flour


  1. First, make the sweet pastry. Place the butter and sugar in a food processor and whisk until just combined. Add the egg and whiz for 30 seconds.
  2. Tip in the flour and process for a few seconds until the dough just comes together. ( Do not overprocess or it will become tough.) Add a little ice-cold water (around a tablespoon) if the dough seems too dry.
  3. Knead the dough lightly on a floured surface and shape it into a flat disc. Wrap in cling film and chill for 30 minutes before rolling out.
  4. To make the tart, roll out the pastry on a lightly floured surface to a large round of 1 pound coin thickness. Use to line a loose-bottomed tart tin (23-24cm), leaving some excess pastry overhanging the rim. Chill for 30 minutes. Meanwhile, preheat the oven to 190 C.
  5. Line the pastry case with baking paper and ceramic baking beans or uncooked rice and bake ‘blind’ for 15-20 minutes until the base is cooked through. Carefully remove the beans and paper and allow the pastry to cool a little. While still warm, cut off the excess pastry to level with the rim of the tin. Lower the oven settings to 140 C.
  6. To make the filling, gently heat the golden syrup in a saucepan along with the butter. (Be careful not to boil this-just allow the butter to melt.)
  7. When the butter has melted, stir in the cream, lemon zest and juice, breadcrumbs and egg yolks. Mix well.
  8. Spread the lemon curd over the base of the baked pastry case, then pour in the filling. Dress the top in sliced lemon.
  9. Bake for 30-40 minutes until the top has just set but the centre is slightly wobbly when you shake the tin gently. It should still feel slightly soft in the centre.
  10. Let the tart cool completely before slicing and serving.


Creamy Sweet Potato Bake.

I made this fabulous meal today and it was a bomb, you don’t need too many ingredients to get it done, and it takes no time to make.

Adding your garlic and onion will make it taste delicious.


2 lbs sweet potatoes, peeled and thinly sliced using a mandoline.

1 tbsp olive oil

1 medium yellow onion, finely chopped

3 fresh garlic cloves, minced or pressed

1 cup organic, unsweetened canned coconut milk

1 tsp smoked paprika

2 tsp gluten-free flour

Sea salt and fresh ground black pepper, to taste

1 tbsp fresh chopped parsley

1 tbsp sliced chives as garnish.


Preheat your oven to 170 C.

Heat oil in a medium pan medium-high heat. Add the onion and saute until it softens about 3 minutes, then add garlic and saute for another 2 minutes.

Meanwhile, in a small bowl whisk together coconut milk, paprika and the flour.

Pour the coconut mixture over the cooked onions in the pan, then whisk to combine.

Lower the heat to a simmer and cook stirring frequently, until the sauce begins to thicken about 2-3 minutes.

Pour the coconut sauce in an 8×8 oven dish, then layer the sweet potatoes slices on as shown below.

Cover with foil and bake for 60 minutes in your preheated oven. Then uncover the dish and bake for an additional 12-15 minutes, or until potatoes are for tender and golden crispy browned on top.

Garnish with fresh chopped chives and parsley and serve.

Inspired by @cleanfoodcrush


Wild Blueberry Loaf Cake.

Making yourself this healthy and flavour loaf cake won’t be a bad idea.


1 cup of wild blueberries, dusted with flour and set aside.

1 cup and 1/4 flour

1 tsp cinnamon

1 tsp vanilla powder

2 tbsp lemon juice

1/2 cup of plant-based milk with 2 tsp apple cider vinegar.

2 very ripe bananas

1 cup of coconut sugar

1/2 cup of coconut oil, melted

1 tsp baking soda 2 tsp baking powder.


Preheat the oven to 180 C.

Grease a loaf pan. Mix your dry ingredients together until very well combined.

Mix wet ingredients together, then add both dry and wet ingredients together and fold in your blueberries.

Whisk in your batter to your prepared loaf pan, bake for 1 hour or until centre is thoroughly cooked.

Blueberry Frosting.

Boil one cup of wild blueberries until soft, strain it through a mesh to get half cup liquid.

Take two canned of coconut milk chilled from the fridge, scoop out the cream from the cans.

Blend coconut milk with 1/2 cup icing sugar and pour in the blueberry liquid, whip for 4 minutes until fluffy. Add cream on your cake.

Slice cake and serve.



Yummy Baked Healthy Donuts.

Who wouldn’t say yes to this healthy and yummy donuts? well, the interesting part you can skip the extra sugar coating.


1 cup gluten-free flour

1/2 tsp baking soda

1 tsp baking powder

A pinch of sea salt

1/2 teaspoon cinnamon

1/2 cup pure maple syrup

1/2 cup almond milk

2 tablespoons nut butter, peanut or almond butter.

1 tsp vanilla extract

1 medium ripe banana, mashed.


1/2 cup sugar

1/2 tbsp ground cinnamon

Cooking spray.


Preheat your oven to 180 C.

Grease a 6 cavity donut pan.

In a large bowl, mash your banana until few lumps left, stir in milk, nut butter, maple syrup and vanilla extract, stir until well combined.

Over the top of wet ingredients. Sift in the flour, baking powder, baking soda, salt and cinnamon, mix everything together until well combined.

Evenly spoon the mixture into 6 Donut cups.

Bake in the preheated oven for about 20 minutes, or until golden brown and a toothpick inserted in comes out clean.

Let cool slightly and then remove from the pan to a wire rack to cool more.

Make the cinnamon and sugar in a shallow bowl. Once donuts are cool enough to easily handle them, lightly spray each one of them with cooking spray.

Roll them in the sugar coating and serve.

Enjoy your Donuts!

Healthy Peanut Butter Cups.

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[et_pb_column type=”4_4″][et_pb_text admin_label=”Text”]Right here is the baking of the week, this healthy 5 ingredients peanut butter cups will make you bite your tongue.

They are so easy to make and only require a few five simple whole food ingredients.


Chocolate Layer.

1 cup of chocolate chips

1 tbsp melted coconut oil.

Peanut Butter Layer.

1/2 cup natural peanut butter

1/4 cup raw honey or pure maple syrup.

2 tbsp melted coconut oil

Pinch of sea salt or to taste.


Line a muffin tin with paper or silicone liners.

The batter should make about 10-12 cups depending on how thick you make your layers.

Melt your chocolate chips and coconut oil for 1 minute in a microwave, remove and stir and place it back for 30 seconds interval. Until chocolate chips have melted and smooth.

Using a spoon, scoop in 1-2 tbsp of the chocolate to each prepared muffin tin to cover the bottom.

Place the tray into the freezer for about 10 minutes for chocolate to set.

In another bowl, add peanut butter, honey, coconut oil and sea salt. Microwave for about 1 minute or until mixture is slightly melted and pourable, stir to combine.

Remove the tray from the freezer and pour peanut butter mixture evenly over each cup. Place back in the freezer to set for about 10 minutes.

Pour the remaining chocolate over each cup, using just enough to completely cover the peanut butter layer.

Place the tray back in the freezer and let it sit for about 30-60 minutes to completely set.

Remove and store in the refrigerator until ready to use.

The leftover can stay in the refrigerator for up to 7 days, or in the freezer for up to 2 months.