Linzertorte is the Austrian classic — a spiced hazelnut-almond crust with a lattice top over a jewel-bright layer of raspberry jam. Lemon zest, cinnamon, and allspice perfume the nutty dough while the jam bubbles up golden between the strips. Ten to twelve slices of...
Lemon tart is a glossy, sharp-sweet lemon curd set in a golden pastry shell — the French classic made grain-free. Fresh lemon zest and juice from four lemons give the filling its bright, confident flavour while coconut oil enriches it to silk. Eight to ten slices of...
Chocolate truffle tart is the ultimate chocolate dessert — a dark, glossy ganache layer over caramelised walnuts in a golden tart shell, with a hint of cognac for grown-up depth. Toasted walnuts crown the top while the filling sets into a firm, truffle-like layer....
Espresso truffle tart is a glossy, dark chocolate ganache tart with a shot of coffee running through it, set in a crisp golden shell. Cacao nibs melt into warm coconut milk for a filling that's somewhere between truffle and pudding. One nine-inch tart of pure...
Chocolate cream pie is a towering coconut milk pudding pie — glossy, dark chocolate custard in a crisp almond crust under a cloud of whipped topping. Melted cacao nibs give the filling real intensity while tapioca sets it into spoonable silk. Eight slices of proper...
Key lime pie is the classic — silky, sharp, creamy lime filling in a golden almond crust that sets into perfect slices. Fresh lime juice from six limes gives it that unmistakable pucker while coconut milk keeps the custard impossibly smooth. Eight slices of Florida...
Almond butter pie is a no-bake-style showstopper — a chocolatey almond crust under a thick, mousse-like almond butter filling set with melted marshmallow. The filling whips up in a mixer and sets overnight into clean, silky slices. Eight slices of pie that taste like...
Classic tart dough is the paleo pastry workhorse — a buttery, tender shell that rolls out clean and bakes into crisp, golden cases. Coconut flour and almond flour blend into a dough that handles like the real thing and fits fluted tart pans beautifully. One nine-inch...
Gingerbread cake with dried fruit is a dark, spicy traybake studded with raisins, prunes, or cranberries that plump into jammy pockets. Blackstrap molasses and a full measure of ginger, cloves, and allspice make it taste like the holidays in cake form. Nine squares...
Prune-nut bread is a dark, moist loaf packed with softened prunes and toasted pecans — old-fashioned quick bread at its most comforting. The prunes soak in hot water with baking soda until they melt into the batter, keeping every slice tender for days. Twelve slices...
Lazy daisy cake is the vintage coconut-topped cake of church suppers and bake sales — a tender vanilla crumb under a broiled honey-coconut icing that bubbles and caramelises. Warm coconut milk keeps the batter light while the topping toasts in minutes. Nine squares of...
Almond meal cake with broiled icing is a spiced, golden snack cake finished under the grill with a bubbling honey-coconut-pecan topping. Soaked almond meal gives the crumb extra moisture while cinnamon and nutmeg keep it warmly aromatic. Nine squares that taste like a...