chocolate orange tart

Gluten Free Recipes

Here is a gluten free recipe for a main and a dessert that will get your taste buds going.

Baked Sea Bass with Lemon Caper Dressing

This is a delicious gluten free main that is perfect for a dinner party, but is also simple and quick.sea bass

  • Serves 4
  • Prep Time – 10 Minutes
  • Cook Time – 10 Minutes


  • 4 x 100g or 4oz of sea bass fillets
  • Olive oil for brushing

Caper Dressing

  • 3 tbsp. extra virgin olive oil
  • grated zest 1 lemon, plus 2 tbsp. juice
  • 2 tbsp. small capers
  • 2 tsp gluten-free Dijon mustard
  • 2 tbsp. chopped flat-leaf parsley, plus a few extra leaves (optional)


  1. For the dressing mix the oil with the lemon zest and juice, capers, mustard and a tbsp. of water and season. The parsley should not be added yet.
  2. The oven should be preheated to 220 degrees Celsius.
  3. Take a baking tray and line this with baking parchment and place the fish skin side up on top. The skin should be brushed with oil and a sprinkle of salt.
  4. Bake the fish for 7 minutes or until the flesh flakes.
  5. Place the fish on warm serving plates and spoon over the dressing and sprinkle on the parsley leaves.

Chocolate Orange Tart

This is no bake tart that uses raw cacao and coconut oil that is sweetened naturally with oranges, dates and honey.

  • Serves 12
  • Prep Time – 15 Minutes plus soaking and chilling


The Filling

  • 75g dates
  • zest 2 oranges, juice of 1
  • 50g coconut oil
  • 175g clear honey
  • 140g raw cacao powder, plus extra for dusting (you can find this in health shops or online)

The Crust

  • 100g coconut oil
  • 140g ground almonds
  • 175g desiccated coconut
  • 2½ tbsp. clear honey
  • 1 tbsp. raw cacao powder


  1. Place the dates in a bowl and cover with boiling water. These need to soak for 20 minutes.
  2. Whilst the dates soak, mix the crust ingredients together in a food processor until combined.
  3. Put the mixture in a 23cm loose bottomed fluted tart tin. Spread the mixture evenly with your fingers and push it into the sides. Cover with cling film and allow this to chill.
  4. Drain the dates and place them in a blender with the orange zest and juice, the coconut oil, honey and cacao. Mix these together until almost smooth and then scape the filling mix into the chilled crust and smooth it out with the back of a spoon.
  5. The tart will then need to chill for an hour.
  6. Remove the tart from the fridge 10 minutes before serving and sprinkle with orange zest and cacao.

In association with Health Market