Easy as lemon slice

Good Health (Australia) - - Be Nourished -

MAKES ABOUT 12 BASE 100g (1 cup) al­mond meal 3 tbsp al­mond but­ter 1 tbsp maple syrup or honey 2 tbsp co­conut oil 1 vanilla pod, split and seeds scraped 1 tsp bak­ing pow­der Gen­er­ous pinch of sea salt FILL­ING 4 eggs 125ml (½ cup) maple syrup or honey Zest of 1 lemon, plus juice of 2 lemons 3 tbsp co­conut flour Pinch of sea salt

1 Get started by pre­heat­ing the oven to 180°C and lin­ing a 30cm x 20cm bak­ing tin with bak­ing pa­per. For the base, pulse all the in­gre­di­ents in a food pro­ces­sor to a crumb-like con­sis­tency. Us­ing your fin­gers, press the mix­ture evenly into the base of the pre­pared tin, then prick a few holes in it with a fork. Bake for 10 min­utes, or un­til golden.

2 Mean­while, make the fill­ing by plac­ing all the in­gre­di­ents in a food pro­ces­sor and blend­ing to­gether un­til smooth.

3 When the base is cooked, re­move the tin from the oven and pour the lemon fill­ing evenly over the top, then re­turn to the oven and bake for a fur­ther 15 min­utes, or un­til the fill­ing has just set (you want it to still re­tain a lit­tle wob­ble when you give it a gen­tle shake).re­move from the oven and leave on a wire rack to cool com­pletely and firm up.


This is a great dessert to freeze. Sim­ply por­tion it up, pop the slices into sep­a­rate freezer bags and en­joy up to 3 months down the track.

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