Healthier lemon slice

Lemon slice has long been a guilty pleasure that goes so perfectly with an afternoon cup of tea or coffee. But now, with this new and improved recipe, you no longer need to feel guilty about enjoying this sweet treat! No refined sugar, no gluten and no dairy means this recipe takes away all the bad stuff without sacrificing any of that iconic zesty lemon flavour. The almond base and coconut cream icing is so incredibly tasty you’d have no clue this version of the classic recipe is actually better for you. Whip it up and eat it as a snack throughout the day!

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
  Icing
• 400ml can coconut cream, placed in the fridge overnight
• 2 tablespoons maple syrup

Method

1. Preheat the oven to 180C. Grease and line the base and sides of a square 20cm baking pan with baking paper. Allow overhang.
2. Add flour, almond meal and coconut to a large bowl. Whisk well to combine. Add oil, syrup and zest. Mix until just combined. Press into base of prepared pan. Bake for 15 minutes or until lightly golden. Set aside to cool completely.
3. Scoop out solid section from the coconut cream (it will be a bit over half the can) and place in a bowl. Discard left over coconut water. Add maple syrup to bowl. Whip cream with electric beaters until smooth. Pour over cooled base. Place in fridge for 30 minutes to set the icing. Sprinkle with coconut. Keep in the fridge.