Lemon Coconut Slice
The classic Aussie favourite has had an anything but ordinary makeover!
Now you can share this gluten free and vegan slice knowing its zesty and delightfully delicious.
Gluten Free · Dairy Free · Vegan
Makes 26cm x 16cm tray (base measurement)
Serves 15
Ingredients
Base
150g / 1 cup Anything But Ordinary Plain Flour
30g / 2 Tablespoons desiccated coconut
30g / 2 Tablespoons quinoa flakes
50g / 2½ Tablespoons
powdered coconut sugar
100g / 5 Tablespoons coconut oil, melted
50g / 2 Tablespoons almond butter
1 teaspoon lemon zest, finely grated (2 lemons)
Filling
250mls / 1 cup lemon juice (3-4 lemons)
1 teaspoon lemon zest, finely grated (2 lemons)
165g / ½ cup rice malt
syrup
60g / ½ cup cornflour
40g / 2 Tablespoons coconut oil
40g / 2 Tablespoons coconut cream
Topping
50g / ½ cup flaked almonds
50g / ½ cup (heaped)
shredded coconut
50g / ½ cup (heaped)
desiccated coconut
30g / 1½ tablespoons
powdered coconut sugar
20g / 1 tablespoon coconut oil, melted
15g / 1 tablespoon golden flaxmeal
60ml / ¼ cup water
Method
Preheat oven to 170 degrees.
Line a 26cm x 16cm slice tray with baking paper,
bringing it up the sides.
Zest the lemons first then juice them all.
Base
Mix the Anything But Ordinary Plain Flour, coconut, quinoa flakes and coconut sugar in a bowl.
In a separate bowl mix the melted coconut oil, almond butter and 1 teaspoon of the lemon zest.
Pour into the dry ingredients and mix until combined.
Press into the prepared tray and level with a flat sided jar or spatula.
Bake for 12 minutes until just set enough for
the topping. Let sit for at least 5 minutes.
If too soft the topping will not spread.
Filling
Place lemon juice, 1 teaspoon lemon zest, rice
malt syrup and cornflour in a small saucepan over low heat and stir well until smooth.
Keep over heat, stirring constantly until thickened.
Take off heat and add coconut oil, stirring until melted, then coconut cream.
Stir together until a lovely smooth lemon curd.
Set aside until topping is ready, then pour over
partially baked base and spread evenly.
Topping
Place almonds, shredded and desiccated coconut
and coconut sugar in a bowl.
Mix flaxmeal with water and leave for a maximum of 5 minutes.
Pour melted coconut oil into dry ingredients and mix through then mix in the gelled flax meal.
It is best to use fingers at this stage to really bring
the mix together.
Drop clumps of mix onto the lemon filling to completely cover it.
Bake for 20-25 minutes until golden.
Cool completely before cutting.
Will keep in a cool place in a covered container for
4-5 days or refrigerated for a week.
Notes
Powdered coconut sugar is easily made from
coconut sugar whizzed in a high speed blender until fine.
The lemon filling can be made the day before and
refrigerated. It can be used straight from the fridge.
Use 100% coconut cream, not a watered down
variety.
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