I am obsessed with citrus desserts. I rarely have dessert or sweet things but when I do I just love a lemony treat! Or cheese. But that’s another story… I had been craving this type of slice for so long and couldn’t find out there what I was after – something free of gluten, refined sugar & grains and something that didn’t crumble. So I created it, and I know you are going to love it! ♥The filling is so buttery soft and lemony, with a hint of sweetness from some natural honey.
This recipe is free from gluten, grains & refined sugar and suitable for GAPS protocols. It will make about 16 generous slices.
1/3 cup almond meal (flour)
Desiccated coconut for sprinkling on top (optional)
Preheat oven to 180ºC.
We’re going to make the crust first. In a little pan gently melt together the honey and butter.
In a large mixing bowl add the desiccated coconut, almond meal and sea salt and mix to combine.
Now add the melted honey & butter and eggs and mix well.
Line a slice dish with baking paper and with wet hands push down the mixture evenly. Wet hands help the mixture to not stick.
Bake in the oven for 15 minutes, until golden on top.
Remove from oven and allow to cool completely. (Don’t skip this part! I know, I’m not patient either) Just think of this…
Now on to the filling. Reduce the oven heat to 160ºC.
Beat together the eggs and the honey till fluffy. This took me about two minutes in my thermomix on speed 4. You can use electric beaters or even a fork with some elbow grease though.
In a mixing bowl add all the other ingredients and combine till well mixed.
Gently pour the filling over the crust and place in the oven.
Bake for 15 minutes until middle is set (give it a very gentle wobble to check).
Remove from oven and allow to cool completely before removing from dish and slicing.
Sprinkle with a little desiccated coconut if desired.
This will keep in an airtight container in the fridge for four days. Ha, as if in this house!!
Enjoy my gorgeous friends,