Lemon & Coconut Slice with Sacha Inchi December 16 2015
A light-but-decadent, joyful celebration of naturally healthy ingredients! This recipe is inspired by my mum's traditional lemon slice (which I couldn't stop eating back then) that she made to punctuate special occasions. Rest assured that if you indulge in a few slices of this version however, you will not feel weighed down and will be energised rather than ending up with upset blood sugars. The main ingredient is Sacha Inchi protein - a delicious nut protein sourced sustainably from the Amazon and a true superhero food!
This slice featured as part of our recent photo shoot and was a favourite with the crew!
Photography by Michelle Hepburn and styling by Kate Newland.
Makes approx 12 delicate slices.
- Juice of 1/2 a fresh lemon (preferably a sweeter, milder Meyer lemon)
- Zest of 1 fresh lemon
- 1/3 cup Coconut Sugar
- 1/2 cup Coconut Oil
- 1/2 cup Sacha Inchi
- 1/3 cup Ground Almonds
- 1/2 cup Shredded Coconut
- Desiccated Coconut to sprinkle
In a medium saucepan, slowly melt the coconut oil on low temperature and add the coconut sugar. Ensuring the temperature of the coconut oil mixture is not too hot for the palm of your own hand, add the lemon zest and the juice of your fresh lemon (keeping the temperature low will ensure you preserve the vitamins of the fresh lemon juice.)
Add the sacha inchi, the ground almonds and the shredded coconut to the mixture. Combine well.
Press the mixture into a dish measuring approximately 12 x 20 cm.
Sprinkle with some desiccated coconut and/ or shredded coconut and refrigerate for about an hour to set. Keep in the fridge until ready to serve and then cut into small, delicate slices.