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    Home / Desserts / Pies & Tarts

    No-Bake Lemon Berry Coconut Cream Tart {vegan, gluten-free, refined sugar-free}

    Published Jun 10, 2016

    Jump to Recipe Print Recipe

    Almonds, cashews, maple, and coconut form the base for this über-lemony tart topped with coconut cream and summer berries. Naturally vegan, gluten-free, and refined sugar-free.

    delicious No-Bake Lemon Berry Coconut Cream Tart {vegan, gluten-free, refined sugar-free}

    Today, June 10th, is a special day – my mom's birthday. HAPPY BIRTHDAY, MOM! I wish I could serve you up a big slice of this tart, because I know you'll love it. A classy lady needs a classy dessert on her birthday. You're the one who introduced me to the wonders of healthy desserts 15 years ago – who knew I'd be making them in lieu of traditional butter-flour-sugary desserts years later? They are every bit as delicious – creamy, decadent, and just sweet enough. Thanks for teaching me so much about health and wellness. I'm lucky to have a mom like you.

    nuts and coconut in blender

    crust

    I've been on a cashew kick lately, whipping up all manner of yummy things from the soaked nuts, which puree into creamy oblivion in a few minutes. (And to make things even better, I have a shiny new fancy blender to make them in.) I've been appreciating the little tropical nuts even more after seeing this photo by my friend living in Mexico – amazing!

    lemon halves

    This tart was inspired by these no-bake matcha mint grashopper pies which I enjoyed with Emma when she came over to make spring rolls  a couple months ago, an armful of meyer lemons from her tree in tow. Around that time, Dana posted these tantalizing lemon bars, and the whole thing left me with a crazy craving for creamy, lemon goodness.

    nuts in blender

    Additionally, I needed redemption.

    ingredients in blender

    cake mix in blender

    Several weeks ago, Sarah and I styled a lemon tart for NYT, a classic recipe by Amanda Hesser. The tart must have been cursed. First, I made the whole thing and managed to leave out 5 whole eggs from the recipe (#professional). The resulting tart was thin, incredibly tart, but oddly enough still edible. We made the tart again and this time it was perfect. We spent ages cutting and arranging slices just so and setting it up for its beauty shot...

    tart before cream

    only to drop a piece of equipment on it mid-shoot!

    spreading cream on No-Bake Lemon Berry Coconut Cream Tart {vegan, gluten-free, refined sugar-free}

    hands holding No-Bake Lemon Berry Coconut Cream Tart {vegan, gluten-free, refined sugar-free}

    Determined to make a non-cursed lemon tart, I pulsed almonds with coconut and maple syrup and pressed the mixture into a tart pan to form a stupid-easy crust that's chewy like a macaroon. Soaked cashews get blended with maple syrup, loads of zest and juice from floral meyer lemons, coconut oil, and a bit of ground chia seed to thicken it up like a lemon curd.

    side shot of No-Bake Lemon Berry Coconut Cream Tart {vegan, gluten-free, refined sugar-free}

    After a good chill in the fridge to firm it up, on go a smear of whipped coconut cream and a mess of fresh berries. Any berry will do – just raspberries, or a mix of ALL the berries, or anything in between.

    No-Bake Lemon Berry Coconut Cream Tart {vegan, gluten-free, refined sugar-free} on stand

    The resulting tart has a nubby crust, silky soft filling that sings with citrus, and lots of fresh berries for a bright finish. The juicy berries set off the creamy filling just so. Though in winter months, this could be simply adorned with candied lemon slices or a shower of toasted coconut shreds. I'm also dreaming of a chocolate version topped with roasted cherries...

    4 plates of No-Bake Lemon Berry Coconut Cream Tart {vegan, gluten-free, refined sugar-free}

    slice of No-Bake Lemon Berry Coconut Cream Tart {vegan, gluten-free, refined sugar-free} on plate

    I will certainly be serving up one of these in a few weeks when my family comes together to celebrate Mom's birthday properly. So happy, happy birthday, Mom! Here's to a fun and delicious year ahead. Love you.

    slice of No-Bake Lemon Berry Coconut Cream Tart {vegan, gluten-free, refined sugar-free}

    M‌ore Raw Vegan Desserts:

    • Vegan No-Bake Chocolate Cream Tart
    • Raw, Vegan Chocolate Cheesecake
    • Rawish, Vegan Pumpkin Pie
    • Vegan Ice Cream Sandwiches
    • Hazelnut Ganache No-Bake Brownies
    • Vegan Grasshopper Pies in Jars

    More Tart Recipes:

    • Gluten-Free Lemon Tart
    • Gluten Free Lime Curd Tart
    • Gluten Free Vegan Chocolate Tart with Tahini & Caramel
    • Baked Raspberry Mascarpone Tart {gluten-free}
    • Gluten-Free Pear Custard Tart + Mulled Wine Poached Pears
    • Vegan Key Lime Pie (Paleo, No-Bake)

    More Healthy Lemon Recipes:

    • Paleo Coconut Flour Lemon Cake with Paleo Cream Cheese Frosting
    • Gluten-Free Lemon Bars
    • Lemon Buttermilk Pie
    • Gluten-Free Lemon Ricotta Pancakes

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this coconut cream tart recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    No-Bake Lemon Berry Coconut Cream Tart {vegan, gluten-free, refined sugar-free}
    4.78 from 9 votes

    No-Bake Lemon Berry Coconut Cream Tart {vegan, gluten-free, refined sugar-free}

    Print Recipe Pin Recipe
    Almonds, cashews, maple, and coconut form the base for this über-lemony tart topped with coconut cream and summer berries. Naturally vegan, gluten-free, and refined sugar-free.
    Alanna Taylor-Tobin
    Prep Time: 30 minutes
    Chilling time: 4 hours 30 minutes
    Total: 30 minutes
    Servings: 10 -12 servings

    Ingredients

    Crust:

    • 1 ½ cups sliced almonds (160 g) (or 1 1/8 cups whole almonds)
    • ½ cup unsweetened shredded coconut (40 g)
    • pinch fine sea salt
    • 2 tablespoons maple syrup (30 ml)

    Filling:

    • 1 ¾ cups raw cashews, soaked in cool water for 4-12 hours (or covered in boiling water and soaked 1-2 hours) (230 g)
    • 2 tablespoons finely ground white chia seed (10 g)
    • ½ cup + 2 tablespoons light maple syrup (preferably grade A amber) (145 ml)
    • zest from 3 large lemons (preferably meyer; 2 tablespoons lightly packed)
    • ¾ cup meyer lemon juice (from 3-5 large meyer lemons)
    • 1/8 teaspoon ground turmeric (optional, for color)
    • pinch fine sea salt
    • ¼ cup cool water (60 ml)
    • ¾ cup melted and cooled extra-virgin coconut oil (180)

    Topping:

    • 2 small cans unsweetened coconut cream, chilled at least 2 hours (5.4 ounce / 160 ml each)
    • 1 tablespoon maple syrup (10 ml)
    • ½ teaspoon vanilla extract
    • 2-3 cups mixed summer berries, large berries halved or quartered

    Instructions

    Crust:

    • In the bowl of a food processor, process the almonds, coconut, and salt until finely ground. Drizzle in the maple syrup and pulse until the mixture clumps together. Use moistened fingers to press the crust into the sides, then the bottom, of a 9” tart pan with a loose bottom. Chill.

    Filling:

    • Rinse and drain the cashews and place them in the bowl of a blender with the ground chia, maple syrup, lemon zest and juice, turmeric, and salt. Blend on low, gradually increasing to high, gradually adding the water. Blend on high for 2-3 minutes until silky-smooth, scraping down the sides of the blender as needed. Add the melted coconut oil and blend until just combined; don't over process or the mixture could become grainy. Pour the filling into the chilled crust, and chill until firm, about 4 hours (or cover and chill overnight).

    Topping:

    • Without tilting or shaking the cans, remove the coconut cream from the refrigerator, open the cans, and scrape the firm top part into the bowl of a stand mixer fitted with the whip attachment, discarding the liquid. Add the maple syrup and vanilla extract and whip until the mixture holds soft peaks. When the tart filling is firm, remove from the refrigerator and top with the coconut cream and berries. Optionally chill again to firm the coconut cream, 30 minutes or up to several hours.
    • Carefully remove the sides of the tart pan and place the tart on a platter or cutting board. Use a large, sharp chef’s knife to slice the tart into slender wedges, wiping the knife clean between cuts. The tart keeps well, refrigerated airtight, for up to 3 days.

    Notes

    Be sure to give yourself several hours to make this tart; the cashews need at least an hour to soak and soften, the tart needs about 4 hours to firm up enough to slice, and the coconut cream needs several hours to chill before whipping.
    If you don't find small cans of pure coconut cream (I use this brand), you can use 1-2 cans full-fat coconut milk; just chill them and scrape the solid cream off the top, discarding the milky liquid.
    I recommend using light, Grade A amber maple syrup here for a lighter flavor. If you don't have access to meyer lemons, try this with a combination of regular lemon and tangerine juice and zest.
    Nutritional values are based on one of ten servings.

    Nutrition

    Calories: 563kcalCarbohydrates: 35gProtein: 10gFat: 46gSaturated Fat: 24gSodium: 14mgPotassium: 470mgFiber: 6gSugar: 19gVitamin A: 15IUVitamin C: 10mgCalcium: 112mgIron: 3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    plates of No-Bake Lemon Berry Coconut Cream Tart {vegan, gluten-free, refined sugar-free}

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    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. Allyson says

      June 10, 2016 at 5:49 am

      Um, this is amazing. I will absolutely be making it! Thank you for your beautiful inspiration, as always :)

      Reply
    2. Lili @ Travelling oven says

      June 10, 2016 at 8:04 am

      I will definitely be making this for my family when I visit them this summer! It has all the things I love and I'm a big fan of lemony desserts, specially when they are healthier! Beautiful photos Alanna and wow, didn't know that about cashews, imagine how much fruit they need to get a large quantity of cashews!!

      Reply
    3. Matt says

      June 10, 2016 at 8:39 am

      Love the pictures! This is so perfect for any summer celebration.

      Reply
    4. Amanda | What's Cooking says

      June 10, 2016 at 9:34 am

      What a lovely dedication to mom. Happy Bday! I'm glad she taught you about healthy desserts too because then I can learn and do the same :) What I love so much about this tart is how customizeable it is. I imagine you could turn this into an orange tart as well using the cashew base. I love your idea for crust! It eliminates the need for oil. This is just superb. Thank you. I'll make it next week :)

      Reply
    5. Amisha says

      June 10, 2016 at 11:35 am

      This is one gorgeous tart! I need to try a no bake tart and this one sounds super delicious with all the ingredients in it! Stunning pics as always and I recognize the heathware :D Looking forward to meeting you this weekend!

      Reply
    6. jaime // the briny says

      June 10, 2016 at 1:58 pm

      Happy birthday, Alanna's mom!

      This tart looks soo uncursedly beautiful. I love the mess of fruit on top--I have been all about fresh berries lately. Awesome to see them glorified in their natural state like this!

      I really love that one blue-ish plate with the brown edge. Those colors: <3

      Reply
    7. Leslie LaskinReese says

      June 10, 2016 at 5:31 pm

      I'm going to the store right now and making this for an end of school hallelujah....and using leftover almond pulp. Always looking for uses for my almond pulp! This looks beautiful. I'll let you know if the almond pulp experiment fails...

      Reply
    8. Laura | Tutti Dolci says

      June 11, 2016 at 9:05 am

      What a beauty, I'm so smitten with the coconut cream + fresh berry topping!

      Reply
    9. gerry @ foodness gracious says

      June 11, 2016 at 6:05 pm

      That is one perfect looking tart!! Happy birthday Mom!!! :)

      Reply
    10. Megan {Country Cleaver} says

      June 12, 2016 at 8:06 am

      This is hands down - STUNNING!! And happiest birthday to the mama!

      Reply
    11. Kortney G says

      June 12, 2016 at 11:20 am

      What would you suggest to use instead of almonds? I'm allergic :(

      Reply
      • Sherrie says

        March 08, 2018 at 10:15 am

        Any nuts will work. Pistachios are nice too.

        Reply
    12. Brandon says

      June 13, 2016 at 9:01 am

      Happy belated Birthday to your Mom! This is such a gorgeous way to celebrate.

      Reply
    13. Brenda @ a farmgirl's dabbles says

      June 15, 2016 at 5:49 am

      Happiest Birthday to your mom! What a lovely dessert for celebrating. Excellent use of all that lemon juice and zest!!

      Reply
    14. Stephanie McKinnie says

      June 16, 2016 at 9:16 am

      This tart is so gorgeous and coconut cream, yummmm!!! I hope your mom had a great birthday!

      Reply
      • Alanna says

        June 16, 2016 at 5:13 pm

        Aw, thank you Stephanie!

        Reply
    15. Ashley says

      June 20, 2016 at 9:11 pm

      Made this for father's day! Everyone in my Mexican very antivegan family loved it! Wonderful recipe! Thank you Bojon Gourmet!

      Reply
      • Alanna says

        June 22, 2016 at 10:28 am

        Yay!!! I'm so glad you all loved it! :D

        Reply
    16. dana says

      June 23, 2016 at 10:01 pm

      STUNNINGGGGGGG. Love!

      Reply
    17. Anna says

      June 25, 2016 at 10:10 am

      Thank you for such a wonderful recipe, I am making this tomorrow for my mums birthday :). Can I sub anything for white chia seeds? I only have regular greyish black. Will the shade of the filling be off if I use them?

      Reply
      • Alanna says

        June 25, 2016 at 10:28 am

        Yay! I'm making one for my mom's belated birthday party, too! I haven't tried the tart with dark chia seeds, so I'm not sure how they will look in the finished product. They should thicken it just fine, though! Please let me know how it goes. :)

        Reply
    18. Penny Lamping says

      June 29, 2016 at 8:23 am

      This sounds delicious! Couple of questions: is coconut cream the solids inside a can of coconut milk or something entirely different? I am assuming the shredded coconut in the crust in unsweetened? I'm looking for dairy free too so this sounds perfect! Going to make this for my contribution to July 4th potluck so would love to hear back soon! Thanks!

      Reply
      • Alanna says

        June 29, 2016 at 12:07 pm

        Hi Penny! So I get coconut cream in small cans, but you can also use full-sized cans of coconut milk if you can't find coconut cream. Just don't get the "coconut cream" that comes in boxes. Yes, the shredded coconut is unsweetened. I'll update the recipe - thanks for the questions and let me know how you like the tart!

        Reply
        • Marlene says

          October 24, 2019 at 11:21 pm

          Why not use the coconut cream in boxes? I love that stuff!

          Reply
    19. Jennifer Farley says

      July 02, 2016 at 5:40 am

      Whenever I'm feeling uninspired, all I need to do is come read your blog. Beautiful, all of it . This tart is speaking to me!

      Reply
      • Alanna says

        July 04, 2016 at 9:27 am

        Awwwww, this completely makes my day, Jen. Thank you. <3

        Reply
    20. Lan | MoreStomach Blog says

      July 04, 2016 at 8:28 am

      i made this tart three times last week, 2x with blueberries mixed in and then yesterday's version was exactly like this, and all times the tarts were inhaled. SO GOOD.

      Reply
      • Alanna says

        July 04, 2016 at 9:20 am

        Yaaayyyyy! Your all blueberry version looks absolutely divine, and I'm glad to hear that you enjoyed the original as well. Thanks so much for the sweet note!

        Reply
    21. Eliza says

      July 09, 2016 at 7:18 pm

      Can't wait to try this recipe! I'm wondering if it would work to make this in a square pan and serve the pieces as lemon bars at a picnic... Do you think it would travel well?

      Reply
      • Alanna says

        July 10, 2016 at 6:26 pm

        Yes! Someone made them this way and posted the pic on Instagram, so it should work well! They need to stay chilled, so here's what I would try: make, chill, and cut them ahead of time, then put each square in a muffin cup and put them in single layers in tupperwares that will fit in a cooler. When you're ready to serve, top each with a dollop of whipped coconut cream (also stored in a jar in the cooler) and some berries. :)

        Reply
        • Eliza says

          July 10, 2016 at 6:41 pm

          Thanks, Alanna, that's what I'll do! This will be fun.

          Reply
    22. astrid says

      July 21, 2016 at 11:13 pm

      Hi! I'm Astrid and I am fascinated by this cake, it is so delicious and beautiful!
      So I want to make it but I don't have white kia seed, are needed?
      :)

      Reply
      • Alanna says

        July 23, 2016 at 10:32 pm

        Hi Astrid! The chia seed helps the tart filling gel and set. But you could probably add a bit more coconut oil (maybe 2-4 T??) to help it set. It will have a more dense, cheesecake like texture. :)

        Reply
        • astrid says

          July 26, 2016 at 5:20 am

          Hi Alanna, yesterday in the evening I finished to make the topping. Now I have to shot some photos and to try them with my family.
          Thank you for the recipe, I'm getting closer now with vegan way of life and food as well! I'm very happy because I am satisfied to make this cake healthy and amazing!!
          Sorry for my bad english!!
          :)

          Reply
    23. miraspastry says

      July 28, 2016 at 3:35 pm

      Love It!! I like the mix between the cashew , the lemon juice and the coconut, The taste of this pie should be incredible ! thank you for this recipe :)

      Reply
    24. Alana says

      July 31, 2016 at 2:52 pm

      You continue to inspire. Gorgeous and I love the combo of cashew and coconut! Sounds divine, lady!

      Reply
      • Alanna says

        July 31, 2016 at 2:58 pm

        Aw, thanks my dear! <3

        Reply
    25. astrid says

      August 06, 2016 at 7:50 am

      Hi Alanna, here I am!
      I have done the tart!!!
      It is so delicious! *-*
      this is my version: https://dolceamaradeliziosa.wordpress.com/2016/08/06/no-bake-orange-coconut-cream-tart-vegan-gluten-free-refined-sugar-free/
      Next times I'll have to press in a better way the chia seed and use more coconut cream!!
      :)

      Reply
      • Alanna says

        August 08, 2016 at 2:13 pm

        Yay! It looks beautiful!! Grazie mille!

        Reply
    26. terry haydock says

      July 28, 2017 at 6:56 pm

      This is my second time making this delicious dessert. Raves from everyone who tried it and requests to share with others. Thanks for sharing, a new favourite in our family.

      Reply
      • Alanna says

        July 29, 2017 at 10:57 pm

        I'm so glad to hear it!

        Reply
    27. Christina says

      January 28, 2018 at 8:38 am

      I just put the filling in and I'm letting it chill. I don't have a whip attachment, and am only using hand blenders, will it still work. The filling is so good, I could have ate the whole bowl with a spoon! This is my first time using cashews this way. I am blown away. I couldn't find any finely ground white chia, so I just pulverized some black chia in a bag with a hammer like the lady I am...ha ha! I also added more maple, the texture still came out very smooth. I'm trying to decide if I want to candy some citrus for the topping, or use the blueberries I got. I also got some edible flowers, and was thinking about candying those and using them as well. I don't want to over do it, but I'm so excited to have a raw, vegan, and super healthy and sinfully delicious dessert my husband can eat....WE are watching his waste line. :)

      Reply
      • Christina says

        January 28, 2018 at 8:40 am

        waist line lol

        Reply
    28. Melodee says

      April 21, 2018 at 3:19 pm

      I made this today for my son's 30th birthday. We are vegan but I am not much of a baker. I am pleased to say it turned out perfect! I plan to make it again for my own birthday this summer. I couldn't find the meyers so used regular lemons with some tangerine mixed in as suggested. Seriously amazing! Thank you so much for sharing the recipe.

      Reply
    29. Eliza says

      December 23, 2018 at 5:44 am

      I made this tart for my sister in law's birthday! The fact that it was no game made it so easy for me!

      Reply
      • The Bojon Gourmet says

        December 24, 2018 at 10:53 am

        I am so happy it worked for you Eliza! :D

        Reply
    30. Nanny says

      July 03, 2019 at 11:06 am

      ¡Maravilloso! Eso es hacer arte en la cocina. ♥️

      Reply
    31. AMcLaren says

      November 09, 2019 at 1:13 pm

      Could the tart be made ahead and frozen until the day of an event?

      Reply
      • Alanna says

        November 09, 2019 at 2:37 pm

        I haven't tested this out but I *think* it should work!

        Reply
    32. Lauren says

      February 12, 2020 at 11:19 pm

      This looks AMAZING! Although I am slightly allergic to cashews. I see them used all the time to make vegan cheeses, custards and sauces and I was wondering if you know of a different nut or seed that might be a good alternative and yield a similar result.

      Reply
    33. Chana says

      July 23, 2020 at 7:21 pm

      Hi! What can I use to substitute the cashews for the filling?

      Reply
      • Alanna says

        July 23, 2020 at 8:41 pm

        Hi Chana! Hm, I'm not sure. Why can't you use cashews? Is it an allergy or availability issue?

        Reply
    34. Sonia says

      July 31, 2020 at 9:43 am

      So you think you could swap the lemon with lime to make a lime tart? ( I’ve got a bunch to use up)
      Also I only have black chia seeds, what would be the downfall of using that instead?

      Reply
      • Alanna says

        August 03, 2020 at 7:47 pm

        Yes, I think that would be DELICIOUS and I've been meaning to try it myself! The seeds will just show up a little more in the custard but they will still work to help it thicken. :)

        Reply
    35. Joanna says

      August 16, 2020 at 10:19 am

      Hi, do you think I could substitute melted miyoko's butter for the coconut oil in the filling? I was planning to make this with your shortbread crust and I wanted to de-emphasize the coconut flavor a little. Thanks!

      Reply
      • Alanna says

        August 17, 2020 at 9:41 pm

        That would probably work pretty well - the miyoko's butter is softer than coconut oil when chilled, so maybe add a little less water and omit the salt? Alternatively you could use refined coconut oil, which doesn't have any coconut flavor. I can imagine how delicious this would be with that shortbread crust - yum.

        Reply
    36. Clémentine says

      October 06, 2020 at 6:31 am

      Hello, this recipe looks amazing ! I'll definitely try it !
      Just a curious question, where does your white cake stand come from ? It's gorgeous ! I have your picture of it in my Pinterest for years now !! :) Have a great day !

      Reply
      • Alanna says

        October 12, 2020 at 4:55 pm

        Aw thank you for the kind note! I believe I got the cake stand from Anthropologie many years ago. :)

        Reply
    37. Sara says

      March 14, 2021 at 12:16 pm

      Hi! Can I use cashews for the crust too? It’s all I have.

      Reply
      • Alanna says

        March 15, 2021 at 2:20 pm

        I think that should work! Please let me know how you like it. :)

        Reply

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#lemoncake🍋 #glutenfreebaking #alternativeflours #glutenfreeflours #gfbaking #bakingfromscratch #lemonpoppyseed #poppyseedcake
    Sunny GF #lemontart vibes for a dark Friday! 🌝🍋

This is our 🤷‍♀️ day of rain and clouds here in NorCal and I'm definitely craving brightness in all forms, including and especially citrus! 

You can make this golden-hued tart with regular lemons, but I especially love the floral taste of Meyers if you have access to them. 

The bright and tangy lemon curd gets baked in my tender, buttery almond flour tart crust, a reader favorite since I shared it in my cookbook back in 2016. 

Top it with whipped creme fraiche and bee pollen for a dessert that looks like it came from a fancy-pants bakery but is actually super easy to make yourself. 

Stay dry out there, friends! 

#lemonlove #glutenfreebaking #f52farmstand #citrus #citrusseason #tarts 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    Creamy, vegan quiche made with @Hodofoods All-Day Creamy, vegan quiche made with @Hodofoods All-Day Egg Scramble for a vibrant filling loaded with eggy, cheesy vibes! 🌈✨
 
This recipe starts with my flaky gluten-free pie crust and a mess of sauteed veggies. For the filling, just blend #hodoeggscramble with plant milk, corn starch, a bit of maple sugar, and baking powder. The sugar balances the flavor, and a pinch of baking powder gives it a bit of fluff. 
 
Whip one up for a satisfying brunch dish everyone can enjoy! Get the recipe @hodofoods. 
 
#quiche #veganquiche #glutenfreebrunch #plantbasedlife #veganbombs #dairyfreerecipes #veganfoodvideos #veganrecipeshare #hodofoods #hodoyearofyum

https://www.hodofoods.com/recipes/creamy-vegan-quiche
    GF DF Lemon Almond Olive Oil Cake ✨ Gluten and GF DF Lemon Almond Olive Oil Cake ✨

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. 

Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. 

The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange.

🎥 by @nadia.creativity & @rdaphoto 💞

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason

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