Throughout my primary school years, my favourite afternoons involved a visit to the local bakery where I’d leave with a choccie Big M in one hand, and either a sausage roll or lemon slice in the other. Sometimes all three, depending on how much Mum wanted to shut me up until dinner. My irrepressible love for lemon slice continued into the early years of high school –as did sausage rolls, unfortunately– when I’d make a batch most weekends, using half the sweetened condensed milk for the biscuit base and drinking the rest straight from the tin…
To this day, I can never knock back a traditional lemon slice when the opportunity arises, and I still revel in its delectably citrusy, melt-in-your-mouth glory, but I try not to chow them down on the regular like I used to. FYI I’ve also stopped drinking sweetened condensed milk from the can.
It’s quite easy to find healthy gluten free lemon slice alternatives these days, but as with all healthy spins on traditional desserts, it’s difficult to find ones that are suitable for the digestively challenged. Most health-ified lemon slices I’ve come across, delightful as they are, rely heavily on nuts, dried coconut and dates in the base, and cashews in the cream topping. Great for some; not so great for us FODMAP malabsorbers.
My Lemon, Macadamia and Coconut Slice, albeit not FODMAP free (because that’s not the point of the low FODMAP diet), has been very carefully formulated to use enough coconut and lower-FODMAP nuts and seeds so that it has a nice flavour and texture and is nutrient dense, but is still at the ‘low’, and thus ‘safe’, end of the FODMAP spectrum so long as the recommended serving size is adhered to. The base is bulked with quinoa flakes and buckwheat grouts, and soaked macadamias make for a lovely cream (not as creamy as cashews would, granted, but we can’t have it all). This slice is also vegan, gluten free, grain free, paleo, and packed with quality proteins, healthy fats, vitamins and minerals.
Lemon, Macadamia and Coconut Slice (vegan, gluten free, Paleo)
Makes 24 squares
FODMAP friendly serving size: 1 square
- 1 cup (70g) quinoa flakes
- 1.5 cups (82g) unsweetened shredded or flaked coconut plus a little extra, to serve
- 1 cup (100g) raw pecans
- 1/2 cup (80g) buckwheat groats
- 2 tbs linseeds (chia seeds would also work)
- 1/4 cup (85g) pure maple syrup
- 1/3 cup (70g) melted coconut oil
- Generous pinch of sea salt
Lemon and Macadamia Cream Topping:
- 1.5 cups (180g) macadamias
- 2/3 cup (120g) coconut cream (100% coconut and guar gum free)
- 3 tbs pure maple syrup
- 3 tbs melted coconut oil (this is an option for a slightly firmer topping – see notes in step 4 below)
- Juice of 1 lemon
- Zest of 1/2 – 1 lemon plus extra, to serve
- Place the macadamias in a small bowl and cover with filtered water. Cover the bowl with a small plate and allow to soak overnight at room temperature.
- Line a rectangular slice tray (mine is 18 x 27cm) with baking paper.
- To make the biscuit base, use a high-powered processor to process the quinoa flakes, dried coconut, pecans, buckwheat grouts, linseeds and salt until a crumb forms. Add the coconut oil and maple syrup and process until it all comes together, scraping the bowl down with a spatula as necessary. Spoon the mixture into the tin and use your fingertips to press it down firmly and evenly. Place in the freezer to set while you make the topping.
- To make the lemon cream topping, drain the soaked macadamias and discard the liquid. Place the macadamias into the cleaned processor bowl/jug and process until as smooth as possible. Add the coconut cream, maple syrup, lemon juice and a quarter of the zest, and process until smooth and creamy, scraping the sides down with a spatula as necessary. At this stage, taste the cream and add more lemon zest if you wish. Please note: this topping is designed to be quite soft and creamy once set, but if you want it to be a bit firmer you can add 3-4 tbs melted coconut oil, which will help it set more in the fridge as the coconut oil solidifies.
- Remove the biscuit base from the freezer and top with the lemon cream, using the back of the spatula to smooth over. Top with extra lemon zest and shredded/flaked coconut (I like to toast mine lightly first). Allow to set in the freezer for an hour or so.
- Once set, use a sharp knife to cut the slice into 24 squares. Store in the fridge in an airtight container for up to one week, or freeze for up to one month and thaw slightly before serving.
Info for the irritable:
- This recipe has been carefully formulated to be FODMAP friendly when the recommeded serving size is adhered to. It contains moderate amounts of the polyol, sorbitol, from coconut (dried and milk/cream) and small amounts of fructans from pecans, macadamias and linseeds. One square of this slice (when the slice has been divided into 24 squares) is considered low in both sorbitol and fructans and should thus be safe for people with IBS or fructose malabsorption.