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 potassium metabisulfate) as these are chemical additives which cause the fatty and watery layers to stop separating from one another, so you won't be able to achieve the thick creamy consistency required. Optional toppings: lemon slices, chopped nuts, pumpkin seeds, lemon zest
Provided by hello
Categories Dessert
Time 5h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
- Preheat the oven to 170C/340°F.
- 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.
- 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).
- Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly.
- 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.
- Place the mixture on top of the almond base and put back in the oven for a further 15 minutes.
- Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
- Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.
Nutrition Facts : Calories 406.6, Fat 28.4, SaturatedFat 11.5, Sodium 112.4, Carbohydrate 37, Fiber 5.1, Sugar 22, Protein 8.1
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Tanjil Ahmed
[email protected]These cookies are a bit time-consuming to make but they're worth the effort. They're so delicious and they always get rave reviews from my friends and family.
TAJiM Sikder
[email protected]I've never made lemon almond slices before but they were so easy to make and they turned out delicious. I'll definitely be making them again.
Zanthe Bowker
[email protected]I made these cookies for my kids and they loved them. They're a great after-school snack.
Jaydin Warren
[email protected]These cookies are perfect for a summer party. They're light and refreshing, and they look really pretty on a platter.
TM SASUKE LOPEZ
[email protected]I'm not a big fan of lemon desserts but these cookies were surprisingly good. The almond flavor really balances out the lemon.
E E
[email protected]These cookies were really easy to make and they taste amazing! I love the combination of lemon and almond.
lilly will
[email protected]I didn't have any almonds on hand so I used walnuts instead. They still turned out great!
Davi Trycs
[email protected]These cookies were a bit too sweet for my taste. I would reduce the amount of sugar next time.
Aysha Wazeer
[email protected]I followed the recipe exactly and the cookies turned out great. They were soft and chewy with a nice crispy edge.
Ba Nvi
[email protected]These cookies were delicious! The lemon flavor was subtle and the almonds added a nice crunch. I will definitely be making these again.
Frances Robertson
[email protected]I've made these lemon almond slices several times now and they're always a crowd-pleaser. The combination of sweet and tart is perfect.
Clemon A
[email protected]These lemon almond slices were a hit at my party! They were so easy to make and everyone loved them.