This is the time of year here in Northern NSW, Australia that our citrus are ready for harvesting. We have had an over abundance of oranges and grapefruits this year.

In my search for recipes to use up grapefruit I came across this one at I have tweeked it to meet my sugar and gluten intolerances and here is my version inspired by the above recipe.


2 cup of almond meal

1/4 cup coconut sugar

1 cup organic raw butter

Mix these together, press into pan and bake for 15 minutes at 175ºc, remove and let cool


juice of 2 grapefruits

rind of 1 grapefruit (finely chopped)

6 Tbsps of Tapioca flour

1/4 cup of coconut sugar or to desired sweetness

4 eggs

Mix these together and then pour over cooled crust, bake another 24 minutes at 175ºc.

OPTIONAL: You can make a glaze of grapefruit juice and coconut sugar or honey to pour over the top.

There are many health benefits to eating grapefruit.

  • Assists in weight loss
  • Curves appetite
  • High in Antioxidants
  • High in Limonene which assists in fighting cancer
  • May assists in preventing insulin resistance and Diabetes
  • High in Vitamin C