Gluten, Nut, Egg and Dairy Free Lemon Slice (Vegan)
Traditional sweet lemon slice recipe made allergy-friendly and vegan
Equipment
- 20x20cm (8x8 inch) baking pan with non-stick baking paper
- Food processor (or Bamix stick blender and prcessor attachment or rolling pin) to crush biscuits
- large mixing bowl
- small saucepan
- Small grater for lemon rind
- Citrus juicer
- mixing spoon
- measuring spoons
- small mixing bowl
- spatula
Ingredients
- 205 g (2 cups, 7 oz) milk, egg, nut and gluten free biscuits/cookies
- 90 g desiccated coconut
- finely grated rind of one lemon
- 3 Tablespoons lemon juice (1Tb for slice, 2 Tbs for icing)
- 160 g sweetened condensed coconut milk (or other non-dairy condensed milk)
- 2 Tablespoons dairy free spread (eg Nuttelex)
- 1 ½ cups icing sugar
Instructions
- Grease and line a 20x20cm (8x8 inch) baking pan with non-stick baking paper, allowing the paper to sit above the pan edge on 2 sides.
- Crush the biscuits to make a fine crumb. You can do this in a food processor, or use a Bamix stick blender and the processor attachment. If you don't have either, just put the biscuits in a bag and crush with a rolling pan.
- Combine the dry ingredients - the crushed biscuits and the desiccated coconut - in a large mixing bowl using a wooden spoon. Add the grated lemon rind and mix well.
- Melt the non dairy spread in a small saucepan (or heat for 30second on medium heat in the microwave).
- Make a well in the dry ingredients and add the wet ingredients - the condensed coconut milk, 1 Tablespoon of lemon juice and melted Nuttelex. Mix these ingredients until well-combined. The mixture should form a ball.
- Press the lemon slice mixture into the prepared pan to create an even layer. Use the back of a spoon or spatula to press down until the top is smooth and even.
- Chill the slice in the fridge for 1/2 hour.
- Make the lemon icing by mixing icing sugar and the remaining 2 Tablespoons of lemon juice. The consistency of the icing should be quite thick but spreadable. (You can add more icing sugar or lemon juice as required to get the right consistency).
- Remove the prepared slice from the fridge, spread lemon icing over the top and sprinkle with extra desiccated coconut. Return to the fridge until the icing is set.
- Once firm, cut into small squares with a sharp knife.
- This recipe makes about 24 pieces of lemon slice. Prepared slice will keep in the fridge for about a week.