- 1 cup (70g) quinoa flakes
- 1 ½ cups (82g) unsweetened shredded or flaked coconut plus a little extra, to serve
- 1 cup (100g) raw pecans
- ½ cup (80g) buckwheat groats
- 2 tbsp linseeds (chia seeds would also work)
- ¼ cup (85g) pure maple syrup
- 1/3 cup (70g) melted coconut oil
- Generous pinch of fine sea salt
Lemon Cream Topping:
- 1 ½ cups (180g) cashews (or macadamias for the FODMAP friendly version)
- ⅔ cup (120g) organic full-fat coconut cream
- 3 tbsp pure maple syrup
- Juice and zest of 1 lemon
- Optional: 3 tbsp melted coconut oil (for a slightly firmer topping – see notes in step 5 below)
- Place the cashews/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 crumbly texture 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 prepared tin and use your fingertips to press it down firmly and evenly. Place in the freezer to set, ensuring a flat position, while you make the topping.
- To make the lemon cream topping, drain the pre-soaked cashews/macadamias and discard the liquid. Place them into the cleaned processor bowl/jug and blend until as smooth as possible. Add the coconut cream, maple syrup, lemon juice and a quarter of the zest. Process until smooth and creamy, scraping the sides down with a spatula as necessary. Taste the cream and add more zest until your ideal level of lemonyness is reached (make sure you reserve some zest for topping). Note: this topping is designed to stay quite soft and creamy once set, but if you’d prefer it a bit firmer, you can add 3-4 tbsp melted coconut oil at this step – the coconut oil will solidify during setting and create a denser topping.
- Remove the biscuit base from the freezer and top with the lemon cream, using the back of a spoon or spatula to smooth over. Top with extra lemon zest and toasted coconut flakes. Set in the freezer for an hour or so, ensuring a flat position.
- Once set, remove from the freezer and 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.
Cashews result in an even creamier topping consistency than macadamias, so I recommend using cashews if you’re not sensitive to them.
Regarding FODMAPS: This recipe has been carefully formulated to be FODMAP friendly when the recommended serving size is adhered to. It contains moderate amounts of sorbitol from coconut and small amounts of fructans from pecans, macadamias and linseeds. When this slice is cut into 24 squares, one square is considered low FODMAPs overall and should be tolerated by individuals with IBS.