Lemon & Almond Slices

By • September 24, 2017 0 Comments

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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

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Serves 8

For the crust:

  • 175 grams ground almonds
  • 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. Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
  2. Preheat the oven to 170C/340F.
  3. 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.
  4. Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
  5. Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.

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