Very Lemony Slice

We have just come back from the loveliest summer getaway with Aunty Lonnie and the fam. The kids could not contain their excitement when we arrived; darling Maggie kept saying ‘Hiiiii Foo Foo’ and little Finn was grinning from ear to ear and stretching his arms around Maggie to make up for lost bear hugs.

While the children played delightfully, Aunty Lonnie and I created a special treat with the lemons my mum kindly gave us as we left Blenheim. Lonnie used to make the most incredible lemon slice that you couldn’t stop eating, but as it was full of all the naughties, we thought it was about time we create a Little Bare spin we could indulge in without (too much) guilt. As the name suggests, it is ‘very lemony’…Maggie’s 11 year old brother Oscar declared to ‘too sour’ for him (as we didn’t add sweetener to the topping), so we knew it was perfect for our new Mumma Bear recipe category!

Gluten, dairy & refined sugar free, paleo option.

Ingredients:

Base:

1 1/4 c almond meal (or almonds)

1 c pecan nuts

1/4 c coconut oil

2 Tbs sweetener of your choice such as brown rice syrup, honey or fresh medjool dates (use honey or dates for paleo)

1/2 tsp vanilla

1/2 tsp mineral salt

1 egg

Topping:

The juice of 4 big lemons

Zest of 1 lemon

6 eggs

2 Tbs sweetener of your choice such as brown rice syrup or honey (use honey for paleo) – optional!

2 Tbs GF cornflour (use tapioca starch for paleo)

Water

Directions:

Preheat oven to 180 degrees

1. Blend base ingredients and press into a small square cake tin. Set aside

2. Mix cornflour or tapioca with enough water to form a smooth paste. Mix or whisk together topping ingredients until combined well.

3. Pour topping over base and bake for 25 – 30 minutes until set and quite firm. Allow to cool completely before serving.

Enjoy with a cup of tea and lots of laughter among good friends.

x Aunty Bee

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