Author Notes
These gluten free slices of zesty lemon goodness really are hard to resist. They’re light, tangy and the perfect accompaniment to a nice cup of tea.
The recipe can be found here - http://www.mynutricounter.com/recipe-lemon-almond-slices/
—Nikki Brown
Ingredients
- For the crust:
-
175 grams
ground almonds
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2 tablespoons
coconut sugar
-
3 tablespoons
coconut oil
-
1 teaspoon
maple syrup
- For the lemon topping:
-
125 grams
cashews
-
250 grams
coconut cream (the hardened cream from the top of a can of full fat coconut milk)
-
1 piece
Zest from 5 lemons
-
2 tablespoons
arrowroot starch
-
1 tablespoon
honey
-
1 piece
Juice from 4 lemons
Directions
-
Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
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Preheat the oven to 170C/340F.
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Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk), honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.
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Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
-
Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
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