Lemon and Coconut Slices


Lemon and coconut slice 1

These lemon and coconut slices are really easy to make and great for a sweet treat. They are rich in protein, vitamin C, minerals, fibre and healthy fats. They combine two of my favourite ingredients:

Lemon which has an alkalising effect on the body and is an excellent source of vitamin C. The zest (peel) of lemon is higher in vitamins and minerals than the juice itself and is a rich source of potassium, magnesium, folate, calcium, fibre and beta-carotene which converts to vitamin A in the body. Adding zest is a great way to add flavour and a nutrient boost to food. 

Coconut fats are being studied extensively at the moment for their benefits for heart and brain health. Being a medium chain fatty acids they react differently in the body to other saturated fats and act predominately as an energy source. It’s worth remembering that even good fats should be enjoyed in moderation. It’s possible to over do it on anything so enjoy coconut as part of a healthy balanced diet.

LEMON AND COCONUT SLICES 

Lemon and coconut slice

 

Ingredients

  • 2 cups almond meal
  • 3 tbsp coconut flour
  • 1 teaspoon baking powder
  • 1 cup coconut flakes
  • zest of one lemon
  • 3 tbsp coconut oil
  • 5 tbsp maple syrup
  • 3 free range organic eggs
  • 80ml lemon juice
  • 100 ml coconut cream

Directions

I’m a throw it all in the bowl in no particular order kind of baker, and that’s how I make these, but this is probably how they should be made :-)

  1. Set the oven to 170 C fan based.
  2. Line a square or round cake baking tray with coconut oil or baking paper. I use coconut oil.
  3. Add the dry ingredients (almond meal, coconut flour, baking powder, coconut flakes and lemon zest) into a large bowl and mix until evenly combined.
  4. Add the rest of the wet ingredients to a bowl and mix until evenly combined. You could use a food processor for this.
  5. Mix the wet ingredients into the dry and stir well until well combined.
  6. Spread the mixture over the baking tray.
  7. Bake for 30 minutes. You can check the cake is clean using a fork which should come out clean.
  8. Remove from the oven and allow the cake to cool and then chop into slices.
  9. With a knife add a layer of maple syrup to the top and then sprinkle with coconut flakes.

Lemon and coconut slices

 

 


& receive a free recipe e-book "Smoothies, Juices & Shakes"


Write a reply