Lemon Slice

Lemon Slice

This take on a traditional Lemon Slice has the perfect balance of sweet & savoury. Our Luscious Lemon Spread is the champion in this gluten & dairy free recipe!

Happy sprouting, baking and cooking!

x Danielle


Lemon Slice


For the crust:

¼ C desiccated coconut

½ C rolled oats

¼ C almonds

5 fresh medjool dates, pitted

Zest of ½ a lemon


For the filling:

100g Food to Nourish Luscious Lemon Spread

Zest of ½ a lemon

Juice of 1 lemon

1/3 C coconut palm sugar

1/3 C blanched almond meal

2 eggs


Preheat your oven to 180°C. Grease and line a bread tin with baking paper.

Add the ingredients for the crust to a blender. Blend into a fine crumb and the mixture starts to stick together. Tip the mixture into the bread tin and press across the bottom to form the crust. I use a cup or glass to flatten the mixture nicely into the bottom.

Add the filling ingredients into the blender and blend until it’s smooth and creamy. Pour this mixture over the top of your crust layer in the bread tin. Bake in the oven for 20 minutes only. Remove and allow to cool before slicing into pieces.

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