LEMON & ALMOND SLICES
These gluten free slices of zesty lemon goodness really are hard to resist. They're light, tangy and the perfect accompaniment to a nice cup of tea. To make the lemon topping you'll need to use a brand of coconut milk that doesn't contain emulsifiers (guar gum, carrageenan, methyl cellulose, corn starch, sodium or...
Provided by Shy Strawberry
Categories Fruit Desserts
Time 5h40m
Number Of Ingredients 11
Steps:
- 1. Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
- 2. Preheat the oven to 170C/340F.
- 3. Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple syrup and melted coconut oil and stir until a dough is formed. You should be able to roll the mixture into a ball, if you find the mixture too dry or crumbly add a little bit more coconut oil.
- 4. Line a baking tray with parchment paper and place the dough inside it, pressing it firmly until you have an even layer spread across the bottom of the tray (We used a small glass to roll it out evenly).
- 5. Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly.
- 6. Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk), honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.
- 7. Place the mixture on top of the almond base and put back in the oven for a further 15 minutes.
- 8. Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
- 9. Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.
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ig. rojko0
[email protected]I made these cookies for my family and they loved them! They're the perfect combination of sweet and tart.
Habib baloch
[email protected]These cookies are the perfect treat for any occasion. They're easy to make and they always turn out delicious.
Philomina Okai
[email protected]These cookies were a bit too dry for my taste. I think I'll try adding some more butter next time.
Sbonelo khumalo
[email protected]I'm not a fan of almond, but I still really enjoyed these cookies. The lemon flavor is really strong and delicious.
Kamalu Daura
[email protected]These cookies are amazing! I love the way the lemon and almond flavors complement each other.
Tonmoy shanto
[email protected]These cookies are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Saleem G
[email protected]I've never been a big fan of lemon desserts, but these cookies changed my mind! They're the perfect balance of sweet and tart.
guadalupe contreras
[email protected]These cookies are so easy to make and they taste amazing! I love the combination of lemon and almond.
Raja Asif
[email protected]I followed the recipe exactly, but my cookies turned out too dry. I'm not sure what I did wrong.
David Entwistle
[email protected]These cookies were delicious! I made them for a bake sale and they were a huge success. I will definitely be making them again.
lain xoxo
[email protected]I've made these lemon almond slices several times now, and they're always a crowd-pleaser. They're the perfect balance of sweet and tart, and the almond flavor really shines through. I highly recommend this recipe!
Nyiko Mathebula
[email protected]These lemon almond slices were a hit at my party! They were so easy to make and everyone loved them.