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Healthier lemon and coconut slice
Healthier lemon and coconut slice
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Prep Time:
510 minutes
Cook Time:
25 minutes
Total Time:
535 minutes
Transformed lemon slice: More fiber, dairy-free, bursting with citrus flavor. Too irresistible to share.
Ingredients:
  • 200g (1 1/4 cups) wholemeal spelt flour
  • 55g (1/3 cup) sunflower seeds
  • 20g (1/4 cup) desiccated coconut
  • 60g (1/4 cup) raw caster sugar
  • 60g (1/3 cup) solidified coconut oil
  • 2 eggs
  • 8.80 gm vanilla extract
  • 4.00 gm baking powder
  • Lemon slices, to serve (optional)
  • 15g (1/4 cup) flaked coconut, toasted
  • 160ml (2/3 cup) fresh lemon juice
  • 110g (1/2 cup) raw caster sugar
  • 50.00 gm custard powder
  • 4 eggs
  • 800ml light coconut cream
  • 20.00 ml finely grated lemon rind
Instructions:
  • Preheat the oven to 180C (160C fan forced). Grease the base and sides of a shallow 20 x 30cm slab pan, then line it with baking paper, allowing the paper to extend over the two long sides.
  • Combine the flour, seeds, and desiccated coconut in a food processor. Pulse until finely ground. Add sugar, coconut oil, eggs, vanilla extract, and baking powder. Process until mixture sticks together, scraping down sides occasionally. Press mixture evenly into prepared pan using a wet spoon. Prick the base with a fork. Bake until golden, about 10-15 minutes. Let cool before serving.
  • Combine lemon juice, sugar, and custard powder in a saucepan over low heat until smooth. Add eggs, coconut cream, and lemon rind, whisk until smooth. Bring to a slight boil and thicken. Pour over the base, spread evenly. Chill in the fridge overnight.
  • Take the slice out of the pan and garnish with lemon slices, if desired. Cut into 20 pieces and sprinkle with toasted coconut.

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