This post is a bittersweet one. Bitter because this is the last post on this blogging platform, wordpress.com. We’ve been together almost 4 years now. But sweet because I’m getting a brand new shiny site. Read more details at the bottom of the post, like what to expect and how to keep receiving updates, etc. Things are a changing. For the better.
And this post gets even sweeter as I get to share one of my favorite recipes from the new Sprouted Kitchen Cookbook. If you haven’t already, add this to your Christmas list, birthday list, or must-have list. This book is not only filled with great recipes, but it’s filled with stories. Stories about food, about life, and how they come together. Seamlessly. You’ll want to read it cover to cover. And the photography? It’s completely magical. Sara and Hugh, you are my inspiration.
The book came in the mail around dinner time. I opened it up to quickly flip through and find a recipe for dinner. The next thing you know, I’ve found a comfortable spot in a chair, reading every last page. An hour later, my husband had to drag me away from it. I think we ended up making eggs for dinner. Something quick enough to allow me to get back to reading.
Sara is a rock star. Her writing is beautiful yet tangible. Her recipes are unique yet doable. I remember the first time she ever tweeted me. It had something to do with my Nutella Cookies. I nearly melted in my seat. I had been following her blog for awhile. Studying their photography. Hoping that it would train my eye to see what they see. I always have about 20 tabs open in my browser. Sprouted Kitchen always seems to be one of them.
And if I couldn’t be any more inspired, I made her Coconut Lime Tart. She made this butter loving, cream pouring baker a believer. This tart is dairy-free and crazy delicious. My husband is not a huge fan of coconut. I’m not a huge fan of pistachios. And we can’t get enough of this tart. It’s low on sugar, high on taste. And perfectly rustic—just the way I like my desserts.
1 tbsp. coconut flour or 3 tbsp. brown rice flour or unbleached all-purpose flour
1 egg
1 egg yolk
1/4 tsp. sea salt
1/2 tsp. pure vanilla extract
Garnish
toasted shredded coconut
Instructions
Line the bottom of a 14″ x 5″ tart pan with a removable bottom with parchment paper.
Combine oats, spelt flour, and pistachios in a food processor and pulse to create a coarse flour. Add the honey, coconut oil, and salt and pulse a few times to combine. Add the water 1 tablespoon at a time and pulse until mixture just begins to hold together. Immediately press the crust into the bottom and just barely up the sides of the prepared tart pan in a thin, even layer. Put in the fridge to chill for at least 1 hour, and up to 5 hours.
Preheat the oven to 375°. Pierce the bottom of the crust with a fork a few times and bake just until toasty, 12-14 minutes. Set aside and let cool completely.
Turn the oven down to 325°. To make the filling, put the coconut milk in a small saucepan and bring to a simmer. Simmer for 5 minutes. Turn off the heat, then stir in the sugar and lime zest and sift in the flour. After the mixture has cooled slightly, whisk in the lime juice, egg, egg yolk, salt, and vanilla until completely combined. Let cool to room temperature. Strain the mixture through s fine-mesh strainer and pour into the crust. Bake until the center of the filling is just set, 23-25 minutes. Remove from the oven and let cool to room temperature, garnish with toasted coconut, then chill in the fridge for at least 20 minutes before serving.
Notes
• I baked this tart in a 8″ spring form pan since I didn’t have a rectangular tart pan. This increased the baking time to 40 minutes.
• For the crust, I substituted wheat flour since I didn’t have spelt flour on hand.
• I used Trader Joe’s new extra thick and creamy Coconut Milk. Love it.
• I also garnished with chopped pistachios because I can’t get enough of their rich color.
Blog Changes • This time next week, you should see a shiny new, more user-friendly blog. Same name, same URL, new interface. I’m finally making the switch from wordpress.com to wordpress.org. (PS—Wordpress, if you happen to ever read this, thank you for being so kind to me these last four years!) • WordPress.com followers—I’m gonna lose you. If you subscribe to my blog through wordpress, it will no longer show up in your feed as of next week. To keep getting updates of new posts, subscribe by email. • Everyone else—If you want to receive updates of new posts, subscribe by email. Once the new interface goes live, I will also have an RSS feed you can subscribe to. • There may be a couple kinks the next couple of weeks. Let me know if you find any, and I’ll get them fixed asap. In the meantime, thanks for your patience!
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Hi, I love you blog! I have one in development called The Real Deal and am challenged as to how to handle inputting, catagorizing and giving a print option for the recipes. I came across your blog after doing a search on “wordpress.com food blogs.” I am currently using blogger and think since I’m just starting that it may be best to do so with WordPress. I saw your comment about making the switch to wordpress.org. Did you find too many limitation with WordPress.com? And how did you template your recipes with wordpress.com? Thanks in advance. I really appreciate any input. Leanne
Hey Leanne! I did get to the point where wordpress.com had too many limitations. All my recipes were just typed in, no special template or plugin. Now I am using Ziplist which is great. It also has a print option which wordpress.com didn’t have. It’s a big transition, but so worth it. Let me know if you have ay other questions!
Will Bloglovin’ feeds be effected by the change? Or will it continue to notify of new posts of the new platform? Congrats on the change, hope it goes smoothly and look forward to the look!
Like the recipe and LOVE the fact that my town is finallty getting a Trader Joe’s this month! I have waited twelve years for this, so this tart may be just the yummy to celebrate.
wow. your words humbled me my dear. I admire YOU! Your design skill, sincere writing, tasty treats and the reputation you’ve helped me earn with those Nutella cookies 😉 My friends still talk about them! Thank you for the kind words. I am so so glad you hear you like the book. Thank you thank you, sweet girl!
I’ve subscribed to everyone by email a while back.. anyone new to doing so, creating a hotmail account specifically for blog reading really helps. Congratulations on your move, I can’t wait to see the shiny new you! Love the photos of your fresh tart too!
I wish it would kick over but I think you’ll have to resubscribe since it’s currently managed by wordpress.com. Sorry! This is the messy part of making the switch that has kept me from doing this for so long.
Hi,
I love you blog! I have one in development called The Real Deal and am challenged as to how to handle inputting, catagorizing and giving a print option for the recipes. I came across your blog after doing a search on “wordpress.com food blogs.” I am currently using blogger and think since I’m just starting that it may be best to do so with WordPress. I saw your comment about making the switch to wordpress.org. Did you find too many limitation with WordPress.com? And how did you template your recipes with wordpress.com?
Thanks in advance. I really appreciate any input.
Leanne
Hey Leanne! I did get to the point where wordpress.com had too many limitations. All my recipes were just typed in, no special template or plugin. Now I am using Ziplist which is great. It also has a print option which wordpress.com didn’t have. It’s a big transition, but so worth it. Let me know if you have ay other questions!
I love the incorporation of oats and pistachios into the crust., it complements the coconut and lime. Yum!
What a beautiful tart!
agree that sara has some beautiful writing and hugh has a great eye! excited to see your new blog changes! hope the transition goes smoothly.
Thanks Jennifer! I’m sleep deprived but the transition has gone through!
Will Bloglovin’ feeds be effected by the change? Or will it continue to notify of new posts of the new platform? Congrats on the change, hope it goes smoothly and look forward to the look!
Good question—I had to do some digging but thankfully Bloglovin’ feeds should be unaffected!
This looks absolutely lovely! Great recipe 🙂
OOps, finally! 😉
Like the recipe and LOVE the fact that my town is finallty getting a Trader Joe’s this month! I have waited twelve years for this, so this tart may be just the yummy to celebrate.
I’m excited for you about the TJs! I don’t think I can move anywhere without one now.
wow. your words humbled me my dear. I admire YOU! Your design skill, sincere writing, tasty treats and the reputation you’ve helped me earn with those Nutella cookies 😉 My friends still talk about them!
Thank you for the kind words. I am so so glad you hear you like the book. Thank you thank you, sweet girl!
Still honored you made those cookies! Thanks for always being a bright spot. xo
I’ve subscribed to everyone by email a while back.. anyone new to doing so, creating a hotmail account specifically for blog reading really helps. Congratulations on your move, I can’t wait to see the shiny new you! Love the photos of your fresh tart too!
ooh, I bookmarked that lime tart too… looks so delicious. Can’t wait to see the new site!
Question: if I’m subscribed to your RSS, will that kick over to your new site, or will I need to resubscribe?
I wish it would kick over but I think you’ll have to resubscribe since it’s currently managed by wordpress.com. Sorry! This is the messy part of making the switch that has kept me from doing this for so long.
I’m not a huge fan of pistachios or coconut, but if you say try it, I’ll totally trust you..
I think you’re gonna love it!