This immune boosting snack is a popular one in our household. There's plenty of vitamin C within the lemon curd filling, plus choline rich eggs for supporting healthy brain development. To super boost the immune properties of the filling, you have the option to mix through Kakadu plum (Gubinge) powder- a vitamin c rich native to Australia. You can also adapt to your desired sweetness (I leave out the sweetener in the filling).
The gluten free base is just delish and you’ll want to use it for all sorts of slice recipes for your family, like my Chocolate Jelly slice (recipe coming soon). If you have tigernut flour, this acts as a prebiotic to improve digestive health but note, it will make for a thicker crust.
Best of all, you won't be in the kitchen for longer than half an hour.
Ready, set go!
1 1/4 cup almond meal
1/4 cup tigernut flour (or 1.5 cups almond meal in total)
2 tablespoons ghee/ butter, melted
1 tablespoon coconut oil, melted
2 tablespoons real maple syrup
pinch salt (I use this seaweed salt for thyroid health)
1/2 tablespoon lemon rind
1/2 cup lemon juice
1/3 cup coconut oil
1/2 teaspoon vanilla paste
1 tbsp grass-fed ghee, butter or cacao butter
2 teaspoons real maple syrup or raw honey (optional)
1 tsp Kakadu Plum powder (optional)
For the Base
Preheat the oven to 180 degrees C.
Line a 15 x 15 cm dish or baking tray with two layers of bleach free baking paper, which overlap over the side of the dish. If you don't have a dish this size, a smaller one will just mean a thicker base and topping... yum!
Mix together the nut meal, tigernut flour, ghee, coconut oil and maple syrup and salt in a medium sized bowl, until a dough forms.
Press the mixture evenly onto the bottom of the lined dish. Aim for around 1/4 - 1/2 cm thickness.
Add to the oven to bake for around 15 minutes. Give it a bit longer if it is not browned around the edges.
You can start on your lemon curd filling now and then you’ll have time to put your feet up while the crust is cooling.
Once the crust is ready, remove from oven and allow to cool before adding the (also cooled) filling.
For the Filling
Whisk eggs and lemon zest in a small saucepan, for 1 minute over low heat.
Add in lemon juice, coconut oil, vanilla & butter/ghee/ cacao butter.
Whisk continuously over medium heat, until mixture thickens. And you’re done!
Optionally, mix in maple syrup or raw honey abd Kakadu Plum powder at the end.
Allow to cool and then spoon the lemon curd over the cooled base and set in the freezer for one hour.
Cut into small squares and if you're looking to impress, sprinkle with desiccated coconut. I never get that far before my little one eyes them off.
Enjoy and store leftovers in the refrigerator for up to a week.
Looking for further ways to keep your family nourished? Start with a healthy brekkie, here.