When life gives you lemons… you make raw healthy yummy treats! My mum’s lemons trees are overflowing at the moment, I literally took home 3 large bags full in the weekend. Therefore, I decided it was time to put them to good use! This slice zesty lemon slice is nut free, dairy free, and refined sugar-free, making it perfect for almost everyone!
Lemons are everywhere in winter, so make sure you use them wisely (by making slice). Lemons are well known for being rich in vitamin C, a crucial nutrient which helps support our immune system. This slice also contains lots of healthy fats from the coconut, which is important to keep us satiated between meals, making it the perfect mid-morning or afternoon snack. It’s also a yummy healthy treat to enjoy for dessert!
Ingredients:
Base
1cupdesiccated coconut
1cupoats (or buckwheat for gluten free option)
zest from 1 lemon
juice from 1 lemon
6medjool dates (or 1/2 cup regular dates)
¼cupwater
3tbspcoconut oil, melted
pinch of sea salt
Topping
1cupdesiccated coconut
juice from 2 lemons
zest from 1 lemon
¼cupbrown rice syrup (or maple syrup)
¼cupcoconut oil
Method:
1
For the base, add desiccated coconut and oats together in a food processor and pulse together until it forms a flour-like consistency. Then add the remaining ingredients and mix together until it becomes sticky. If it's not becoming sticky add an extra date or two.
2
With a spatula or back of a spoon press mixture into a square dish that's been greased in coconut oil (or line dish with baking paper).
3
Add all topping ingredients into the food processor and blend until well combined, then pour over the base and set in the fridge for 20-30 minutes.
For the base, add desiccated coconut and oats together in a food processor and pulse together until it forms a flour-like consistency. Then add the remaining ingredients and mix together until it becomes sticky. If it's not becoming sticky add an extra date or two.
2
With a spatula or back of a spoon press mixture into a square dish that's been greased in coconut oil (or line dish with baking paper).
3
Add all topping ingredients into the food processor and blend until well combined, then pour over the base and set in the fridge for 20-30 minutes.
Hi! I’m Natalie. I teach my clients how to take control of their own health. I help them balance their blood sugar, reduce cravings, lose weight, improve sleep, improve digestive issue, skin issues, increase their energy levels and more. I give them the tools about how to achieve this while educating, motivating and inspiring them to live their best life.
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When you replace the oats to make it gluten free what sort of Buckwheat do you use? Thanks! 🙂
I use buckwheat groats which I grind up in my food processor. I’m sure buckwheat flour would proabably work well too