Easy as lemon slice
MAKES ABOUT 12
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
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.