healthy lemon slice

serves
makes 6 - 8 slices
preparation time
45 minutes + overnight to set
cooking time
60 minutes

ingredients

  • 1 cup sorghum flour
  • 1/2 cup sunflower seeds
  • 3 tablespoons desiccated coconut
  • 4 medjool dates (approx 1/4 cup), pips removed
  • 1/2 teaspoon baking powder
  • 1 teaspoon pure vanilla (extract or powder)
  • 1/4 cup unrefined coconut oil
  • 2 tablespoons chia seeds
  • 1/4 cup + 2 tablespoons water
  • // lemon curd //
  • 1/2 cup freshly squeezed lemon juice
  • 1 cup rice malt syrup
  • 8 teaspoons arrowroot flour (tapioca flour)
  • 2 tablespoons unrefined coconut oil
  • 4 eggs
  • 400ml creamy almond milk or coconut milk
  • 1/4 teaspoon pure vanilla extract (or powder)
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons freshly grated lemon zest

method

Preheat your oven to 160c fan forced. Grease a square baking dish, approx. 25cm x 25cm and line with baking paper allowing some of the paper to hang over the edges to use as handles later on. 

Place the chia seeds and the water in a bowl and mix well. Set aside.

Place the sorghum flour, sunflower seeds, desiccated coconut and dates in a food processor and blend really well till the dates have broken down into fine pieces. 

Add the baking powder, vanilla, chia mix and the coconut oil and blend once again until the mixture comes together into a dough.

Spoon the mix out of the food processor into the baking tin and use your hands to press the base mixture down really well, creating an even base. Use a fork to prick the base all over and then place in the oven for 40 - 45 minutes or until the base turns golden brown. Remove from the oven and allow to cool.

To make the lemon curd, place the lemon juice, rice malt and arrowroot in a saucepan over a low heat and whisk continuously until well combined and thickening. Whisk in the turmeric and vanilla.

In a medium sized bowl whisk the eggs with the almond or coconut milk and coconut oil. Pour the egg mixture very steadily and slowly into the saucepan with the thickened lemon arrowroot mixture. Continue to whisk well as you do being mindful to incorporate all of the mix at the bottom of the saucepan in your whisking frenzy!

Continue to whisk until the mixture just about starts to boil and the lemon curd gets really nice and thick. Whisk in the lemon zest and then remove from the heat.

Pour the lemon curd over the top of the base in the baking tin and use the back of the spoon to spread out evenly. Cover the tart with some clingfilm (or beeswax reusable cloth) and then place in the fridge overnight to set.

When ready to eat, remove from the fridge and use the edges of the baking paper hanging over the edge to carefully lift out the slice. Use a sharp knife to cut into pieces. Eat immediately, or otherwise place straight back in the fridge and the curd will loosen up at room temperature.