Dairy Free

Gluten & Grain Free

A great dessert, tangy lemon and lime, slightly sweet, and very refreshing.

Serves: 6-8

Prep time: 15 mins

Cooking time: 30 mins

Ingredients

  • BASE
  • 3 tbsp coconut oil
  • ¼ cup rice malt syrup
  • ¾ cup almond meal
  • 1 cup coconut, shredded, unsweetened
  • 1 egg white (save yolk for filling)
  • pinch pink rock salt
  • 4 eggs and extra yolk
  • ½ cup rice malt syrup
  • juice of 1 lemon and 1 lime (small)
  • zest of 1 lemon and 1 lime (small)
  • ½ cup almond meal

Method

  • Preheat oven to 180°C (350°F).
  • Line a 23cm x 12cm loaf tin with baking paper
  • In a pot over low heat, combine coconut oil, rice malt syrup, shredded coconut , almond meal and salt and mix well.
  • Remove from the heat, and stir in the egg white.
  • Press mixture firmly into base of prepared tin.
  • Bake for 10 minutes and set aside.
  • FILLING
  • Beat eggs and egg yolk in electric mixer until frothy.
  • Add all other ingredients and mix a further 2-3 minutes.
  • Pour mixture over the base, and bake 20 minutes, until set.
  • Cool, refrigerate, then cut into squares and serve with coconut yoghurt.

Notes


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