…Make healthy lemon and coconut squares!
These sweet treats are free from gluten, dairy, refined sugar and FODMAPs whilst being gooey and completely delicious at the same time. The base tastes like a sweet and slightly nutty coconut macaroon and the filling like lemon curd. They’re zesty and refreshing, packed with vitamins and minerals and perfect for satisfying a sweet tooth.
Ingredients: (makes 10) (Recipe adapted from Green Kitchen Stories)
For the base:
- 5 tbsp coconut oil
- 2 tbsp maple syrup
- 2 cups desiccated coconut
- Pinch of salt
- 1/2 tsp baking powder
- 1 cup ground almonds
- 2 eggs whites
For the filling:
- 3 eggs + 2 egg yolks
- 5 tbsp maple syrup
- 2 large lemons
- 1/3 cup ground almonds
Preheat the oven to 170°C. Start by making the base. Melt the coconut oil in a pan over a medium heat. Remove from the heat and add all the remaining ingredients for the base. Make sure you save the egg yolks for the filling. Mix thoroughly until a sticky mixture forms.
Line a baking tray with baking paper and add the mixture, spreading it out evenly. Using a spoon or spatula, push the mixture down into the tray so it’s compact. Bake in the oven for approximately 10 minutes.
While you’re waiting, start preparing the filling. Add the eggs to a large mixing bowl and beat with an electric whisk until frothy. Add the remaining filling ingredients and beat for an additional minute until thoroughly mixed.
Remove the base from the oven and allow it to cool completely before pouring the topping into the baking tray, covering the base completely. Put it straight back in the oven for approximately 15 minutes, or until set and slightly golden around the edges.
Remove from the oven and allow it to cool completely before attempting to take it out the baking tray.
When ready, carefully remove from the tray and cut into squares. Serve with raspberries, passion fruit and a sprinkling of desiccated coconut.