Delicious and dairy-free lemon slice

Who knew gluten-free could taste so good!

This delicious recipe takes the traditional lemon slice and adds a gluten-free twist. Bursting with flavour, this incredible recipe includes an almond and coconut mixture, layered with a delicious lemon topping, sprinkled with shredded coconut. The best part is that it’s super easy to whip up and is a handy recipe to have on hand for those gluten-intolerant visitors. Make a batch and store it in an air-tight container in the fridge.

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.

Do you like lemon slice? Have you tried this recipe before?