PALEO LEMON SLICE
Ingredients
- 2 cups almond meal
- 1/4 cups arrowroot or tapioca starch
- 1/4 cups desiccated coconut
- grated rind of one lemon
- 1/4 cup honey
- 1/2 cup coconut oil
- 2 eggs
- 4 eggs
- 3/4 cup lemon and orange juice (I had one orange and one lemon, and that got me that amount, so that’s what I used. It turned out quite tangy, so use less lemon, more orange if you don’t like it too tart)
- 1/4 cup honey
- 1/2 cup coconut oil
- vanilla
Instructions
- Blend first 3 ingredients together and press into a lined tin (I use a 30cm x 20cm/12in x 8in size). Cook for about 10-15 mins, or until browned at 350 degrees. Let it cool once cooked.
- Whisk eggs, juice and honey in a pot, then move to a low temp on the stove. Heat until honey dissolves through, keep whisking, don’t let those eggs scramble!
- As it warms, slowly drizzle the coconut oil in, and keep whisking. Keep whisking until it starts to thicken and becomes custard-like. It’s pretty much a paleo version of lemon butter.
- Throw a splash of vanilla in there and let it all cool.
- Once everything is cool, spread the custardy topping onto the biscuity base, and sprinkle with a dusting of coconut. Put in the freezer to set, then eat it however you want! In fingers, squares, or the whole darn slab of it. Mmmm. Delicious with a little dollop of coconut cream.
We found this delicious recipe at www.thefolksylife.com.
