Many people tell me one of the things they miss most about reducing refined carbohydrates in their diet is baked goods, especially pastry.  This versatile grain-free (or dare I say, ‘paleo’) tart crust is made using coconut flour, coconut oil, egg and a little salt. There are lots of variations on this recipe, and you could even add a little coconut sugar for a sweeter crust to use for a dessert filling. Speaking of which, the filling is wide open for experimentation (for this recipe, I squirrelled some of my father’s leftover Christmas ham while he wasn’t looking!)…you could try mushroom & kale, asparagus & white crab meat or even a rich chocolate filling using cacao powder and coconut cream.

This delicious tart takes a little effort but makes a great main meal served with a side of greens or for lunch with peppery rocket & watercress salad.

(gluten-free, grain-free, low sugar, source of vitamin A, C, calcium and iron)

(serves 4 generously)

Equipment: 8 1/2” or 9” tart tin

For the crust

  • 3/4 cup of coconut flour
  • 1/3 cup melted coconut oil (plus extra for greasing)*
  • 2 whole eggs
  • Pinch of sea salt

*Available in LloydsPharmacy Stores & Online

For the filling

  • 3 whole eggs
  • 1/2 cup almond milk (unsweetened)
  • 2 generous handfuls baby spinach
  • 85g cooked ham, shredded
  • 2 spring onions, sliced
  • Pinch of grated nutmeg
  • A few sprigs of fresh thyme


  1. Put the coconut flour, coconut oil, eggs and sea salt into the bowl of a food processor and mix until well combined. Remove from the bowl, press together into a ball and wrap in cling film. Chill in the fridge for about 30 minutes.
  1. Grease the tart tin with coconut oil. Pre heat oven to 160 degrees celsius.
  1. Remove the pastry from the fridge, unwrap the clingfilm and place it into the tart tin. Its quite malleable so you can use the back of a spoon to spread and press it into the tart tin. Then use your fingers to lightly press it into the edges and work it up the sides of the tin (the smaller the tin, the higher your edge will be, but don’t worry if its only about 2 1/2 inches).
  1. To make the filling, beat the eggs, almond milk and grated nutmeg together. Arrange the ham, spinach leaves, spring onion and thyme onto the pastry and then pour the egg & almond milk mixture over the top.
  1. Put the tart into the oven and bake for about 40 minutes until the filling is just set. Leave to stand for a few minutes before removing from the tin. Delicious served warm, or cold for lunch with a peppery green salad.
Calories Fat Carbs Protein Sugar Fibre
395 28g 15.1g 16.1g 4.4g 8.8


Website: www.thehealthonist.com

Instagram: @the_healthonist


Chia seeds are nutritional powerhouses with an abundance of essential fatty acids, protein and fibre. In fact they are the highest source of fibre of all seeds containing 5g per serving!  Increasing the amount of fibre in your diet can help to regulate blood sugar, keeps your gut healthy and reduces blood cholesterol levels.

This magical seed is also incredibly versatile and can be used in porridge, smoothies or as chia pudding or snack pots that are both satisfying and portable, so you can take them to the office or pack them in a kid’s lunchbox.

There is nothing better than vibrant citrus to invigorate the senses and counter the affects of the afternoon slump. I created this superfood snack-pot with maca powder for a nourishing boost. Maca is considered an ‘adaptogen’, as it can help the body to naturally adapt to stressors such as a demanding job, a busy schedule or intense physical exercise. Instead of reaching for the chocolate bar or biscuit tin during a sluggish afternoon, try this ultra-low sugar snack and sail through the rest of your day!

(serves 2)


  • 2 tbsp Chia Bia whole chia seeds*
  • Juice and grated zest of 1 large lemon
  • 100ml almond milk
  • 1/2 teaspoon Nua Naturals Vanilla powder*
  • 1 teaspoon Nua Naturals Maca powder*
  • 1-2 heaped tablespoon plain greek yogurt (or plain coconut yogurt)
  • 2-3 drops of liquid stevia (optional)
  • Coconut flakes (optional)

*Available in LloydsPharmacy Stores


  1. Pour the chia seeds into a a container with a lid (I use a glass jam jar) and add the lemon juice and almond milk and stir.
  1. Add the vanilla and maca, fasten the lid and shake vigorously and then leave aside for 30 minutes (or overnight) to thicken.
  1. After 30 minutes, remove the lid and stir in the yogurt and stevia drops. Divide the mixture into two small glass pots and sprinkle with the lemon zest and some coconut flakes.
Nutrition Facts (per 1 Serving)
Calories 159
Fat (g) 10.4
Protein (g) 5
Carbohydrate (g) 11.8
Fibre (g) 5.5
Sugar (g) 1.2


Website: www.thehealthonist.com

Instagram: @the_healthonist