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Healthier afternoon tea lemon slice
Healthier afternoon tea lemon slice
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Prep Time:
70 minutes
Cook Time:
15 minutes
Total Time:
85 minutes
Indulge in a guilt-free lemon slice with coconut cream icing - a delightful twist on a classic treat.
Ingredients:
  • 165g (1 1/3 cups) gluten-free plain flour
  • 55g (1/2 cup) almond meal
  • 20g (1/4 cup) desiccated coconut, plus extra, toasted, to top
  • 125ml (1/2 cup) light olive oil
  • 125ml (1/2 cup) maple syrup
  • 1 lemon, rind finely grated, plus extra lemon zest, to serve
  • 400ml can coconut cream, placed in the fridge overnight (see notes)
  • 54.00 gm maple syrup
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease and line a square 20cm baking pan with overhanging baking paper.
  • In a large bowl, combine flour, almond meal, and coconut. Mix in oil, syrup, and zest using a large metal spoon until well combined. Press mixture into the prepared pan and bake for 15 minutes, or until lightly golden. Let cool completely for 30 minutes before serving.
  • Separate the solid part from the coconut cream (about half the can) and place it in a bowl. Dispose of the coconut water in the can. Mix in the maple syrup. Use electric beaters or a stick blender to whip the cream until it's smooth. Pour it over the prepared base and chill in the fridge for 30 minutes or until the icing sets. Finish by sprinkling coconut and extra lemon zest before storing it in the fridge.

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