Treacle tart with orange and polenta


Delicious treacle tart made with coconut flour, wild honey and polenta. Tasty and healthy…


1 cup of coconut flour
½ cup good quality butter or coconut oil
3 tablespoons local or wild honey
pinch of salt
2 large organic eggs (the fresher the better)

Treacle filling
1 ½ cup of dates
zest and juice of one orange
zest and juice of one lemon
about ¾ cup of water
½ cup of polenta
You will also need a 9 inch, lightly greased, loose bottomed tart dish.

How to make it…

First, set the oven to 180°C and let it warm whilst you make the pastry. With a fork, whisk the melted butter or coconut oil, eggs, honey and salt in a medium sized bowl until they are well combined. Next, add the coconut flour and combine to form a dough. Using your fingers, press the dough into the tart dish, making sure to leave no holes and ensuring that the pastry reaches the sides. Prick the base of the pastry lightly with a fork to release any trapped air.

Place in the oven for 8-10 minutes. The pastry should be firm to touch and dried out. If the edges are browning too much, place a piece of tin foil over the top and continue to bake. Once ready remove from the oven and allow it to cool. Whilst your pastry is cooling make the filling. Place the dates into a saucepan and cover them with water (you may need to use less than suggested or more depending on the softness of your dates).

Keeping the heat at a medium temperature keep the dates moving and help them to soften with a wooden spoon. Next, add the zest and juice of both your orange and your lemon. Once the dates have broken down you should have a thick gloopy caramel like consistency. If you like more sweetness you might want to add a tablespoon of maple syrup or honey.

Thanks to Alexandra Dudley for this recipe