This is a great little slice for afternoon tea or little snack. It's gluten free, has a real lemon and coconut flavour without being too sweet and is wonderful for livening up the tastebuds. Coconut flour is a wonderful addition as it is high in fibre meaning you stay fuller for longer, plus it's not short on healthy fats and protein.
2/3 cup of raw honey
3 heaped Tablespoons coconut oil
Zest of 2 lemons
1/2 teaspoon Himalayan pink salt
2/3 cup desiccated coconut
1 cup coconut flour
Zest of 1 lemon and 1 lime
Juice of 3 large sized lemons and 1 lime
1/2 cup raw honey
4 free range eggs
3 Tablespoons coconut flour
Grease a square baking tin or small lamington tin.
Gently melt honey, coconut oil and salt till just combined.
In a bowl, pour in honey mix and combine with desiccated coconut and coconut flour. Mix well till a dough like consistency.
Press dough into the bottom of the tin, evening out with oiled hands or the bottom of a flat glass.
Bake in a moderate oven 180° for 8-10 minutes till golden and starting to colour.
Remove from oven while making topping.
In another bowl (do not use metal as this reacts with the citrus) whisk eggs, add honey, lemon/lime zest and juices. whisk well till combined. Sprinkle in coconut flour and whisk well again.
Pour over baked layer and return to a slow oven 160° for 10-15 minutes or until just set.
Cool in the fridge to set before cutting.
Enjoy food x