Serves
12
Prep
15
mins
Cooking
15
mins
Vegan Lemon Slice
- No refined sugar
Directions
Step 1
Pre-heat oven to 180°C (160°C fan-forced). Line an 18 x 18 cm slice tray with baking paper.
Step 2
Combine flour, coconut, almonds and lemon in a large mixing bowl. Mix well. Form a well in the centre and add the maple syrup and oil. Mix well.
Step 3
Press mixture into prepared tray and bake for 15 minutes until just starting to turn golden. Allow to cool.
Step 4
For coconut cream, scoop solid part of the coconut cream into a bowl, discarding the liquid. Add maple syrup and whisk well. Fold in lemon rind and spread over the cooled slice. Sprinkle with coconut and enjoy.
Tips
- Store slice chilled in an airtight container for up to 4 days.
Ingredients
- 1 1/2 cups McKenzie's Oat Flour
- 1 1/2 cups McKenzie's Fine Desiccated Coconut
- 3/4 cup slivered almonds, roughly chopped
- 2 tsp finely grated lemon rind
- 1/3 cup maple syrup
- 1/3 cup macadamia oil
- 400ml can coconut cream, refrigerated
- 1 tbs maple syrup
- 1-2 tsp finely grated lemon rind
- 2 tbs McKenzie's Fine Desiccated Coconut
