This post is a bittersweet one. Bitter because this is the last post on this blogging platform, 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.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Lime Tart


  • Crust
  • 1 c. old-fashioned rolled oats
  • 1/4 c. spelt flour
  • 1/3 c. unsalted toasted pistachios
  • 1 tbsp. honey
  • 5 tbsp. coconut oil
  • 1/2 tsp. sea salt
  • 12 tbsp. water
  • Filling
  • 1 (13.5 oz) can coconut milk, full fat
  • 1/3 c. natural cane sugar
  • grated zest and juice of 1 lime
  • 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


  1. Line the bottom of a 14″ x 5″ tart pan with a removable bottom with parchment paper.
  2. 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.
  3. 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.
  4. 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.


• 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.


  • Serving Size: 6-8
Recipe Card powered byTasty Recipes

Recipe reprinted with permission from The Sprouted Kitchen by Sara Forte, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Hugh Forte © 2012.

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 to (PS—Wordpress, if you happen to ever read this, thank you for being so kind to me these last four years!) 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!

(Visited 2,214 times, 1 visits today)
This blog is made possible by your support (thank you), select brand partnerships, advertisements, and affiliate links to items I love and use. READ MORE >