Some find it hard to differentiate the line between me (Belle) and what we do over at The Whole Pantry – the resourceful app-book-digital-wellness-community affair that I founded back in August 2013, after recognising a desperate need within my social media space need for a complete wellness, nutrition and lifestyle support-resource.

I often get introduced as my business name or Instagram handle ‘Healing Belle’, which sometimes makes me giggle, as the world forgets I am simply me, more than a username, but really just a (super dedicated, crazy passionate!) woman behind an idea and movement.  Before my team and I launched The Whole Pantry, I was less than blessed, and surely didn’t have a job which included ‘eat dessert for breakfast’ on the job title or resume.

Along my journey to health and finding my groove in the world, I’ve learnt a lifetime’s worth of lessons, and have cultivated a huge passion for functional foods, medicine, ancient healing and cultural traditions. Though I do see a distinction between my life and our TWP movement, a lot of what I have learnt along my own journey has become the foundation for how we encourage our community to live their lives – a philosophy which at its core is about getting back to basics, and encouraging you to live your whole life by eating a little better, moving your bodies a little more and doing it all with the best and simplest intentions.

I’m not out to to convert anyone from one diet or label to another, but simply hope to inspire you to include more fundamental foods (fruits and vegetables) in your everyday cooking. Experiment a little and discover what works for your body at any given moment. That’s the aim – a nourished you and an earth that’s better off for it.

I believe, and hope all of you are with me on this, if food is just food, then you should be able to eat whatever you’d like at whatever time of day you desire. Food is there to nourish us and share with the ones we love, including dessert. Dessert should be put back on the ‘allowed’ list and celebrated just as much as your green juice, herbal teas and fancy quinoa-asparagus-superfood-whatever salad. Dessert is food, and at TWP, we are here to encourage you to eat these Tasty Tuesday recipes whenever You feel like it!

All of the recipes in our App and Book are not only sugar free, but free from gluten too.  This is a beautiful recipe to add to your repertoire. The coconut sugar gives the pastry a lovely caramel chewiness, yet just enough earthiness to offset the sweet tartness of the filling. While I love the baked peaches, you can top it with any fruit you like – try poached pears, caramelised apple, roasted plums or just a handful of fresh raspberries. I have to confess, I’ve been known to inhale a sneaky slice of leftover tart after breakfast, but I don’t feel guilty (and nor should you!)

Method

Preheat the oven to 180°C (160°C fan-forced).

Combine the chickpea flour, almond meal and sugar in a medium bowl. Add the oil and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add 1 tablespoon of water and use your fingertips to mix until the crumbs just come together. Divide the crumbly mixture evenly among 4 x 10 cm fluted loose-based tart tins. Spread the mixture evenly over the base and up the side of each tin and press gently to hold together. (Wet your fingers slightly if it’s too sticky.) The crust will be quite thin.

Bake for 10–12 minutes or until just cooked through and beginning to change colour. Do not overcook or the pastry will become too firm. Transfer to a wire rack to cool for 5 minutes before gently removing from the tins (this needs to be done while they’re still warm) and then leave to cool completely.

For the baked peaches, place the peaches in a baking dish and pour over the maple syrup. Cover with foil and bake for 15 minutes. Remove the foil and bake for a further 5–10 minutes or until the peaches are slightly coloured and soft, but still holding their shape. Remove from the oven and set aside.

Meanwhile, for the filling, blend the macadamias, almond milk, lemon zest, lemon juice and ½ cup (125 ml) water until smooth and very creamy. Add the tahini, to taste. Transfer to a bowl, cover and refrigerate until required.

Divide the lemon filling among the cooled tart cases and smooth the surface. Refrigerate for an hour to chill and firm slightly. Serve with the cooled baked peaches.

Tip: The tart cases can be made a day ahead. Store in an airtight container until needed.