Oh I’m excited about this! Firstly – greek food is my most favourite. I love it’s flavours, it’s simplicity and it’s nutritional qualities! Secondly, this version is Paleo, it will have so many of you wanting to lick your screens – Paleo-lover or not. Not joking. It’s good. And guess what – it’s packed with all the good stuff (you know, proteins and fats), to keep hormones happy and fertility driving along nicely. So here is a traditional favourite, Paleo style with a twist!

Paleo Baked Pastry and Custard

Base
1 cup of almond meal
1 cup of crushed pistachio nuts, toasted and crushed
70g butter (coconut butter or your choice)

Syrup
Few drops of stevia
100ml water
1 cinnamon quill
1 clove
4 strips of lemon peel

Custard
2 eggs
several drops of stevia (to your liking) or your choice of sweetener
45g coconut flour
45g almond meal
500ml coconut milk
1 vanilla pod scraped
50g butter (your choice) diced

Method
Combine nuts, meal and butter. Press into the bottom of a baking dish. Brush with butter.
Bake at 180 degrees for 10 minutes or until slightly brown.
Combine syrup ingredients and bring to the boil
Strain hot syrup over pastry as soon as it comes from the oven. Allow to cool.
Whisk stevia and eggs until fluffy. Add flour and meal and whisk well.
Bring milk and vanilla tot he boil and then whisk into egg mix.
Slowly cook, over a low heat stirring constantly until thick. I like to still use the whisk to prevent lumps.
Whisk in butter until melted.
Pour custard over base, cover with cling fil and allow to set in refrigerator.
Cut into 8 portions and serve with a generous dollop of double cream and some berries.