Each Winter as our Lemon tree starts to bend under the weight of the fruit I progressively bring them into the kitchen and ponder their fate. It’s a lovely thing to ponder.
Each year, we give the lemon tree attention and care and the tree returns more and more fruit. It was a neglected tree when we moved here. Our first harvest of fruit from the tree was juiced, zested, frozen, made into curd and preserved lemons. The following year we created Limoncello, inspired from our trip to Italy. Lemon, lime chilli sorbet (true!), lemon and rosemary pasta, and fabulous dessert lemon dumplings are a few of the other recipes that have appeared on our table thanks to the lemon tree.
This slice was inspired by a Thermomix demonstration that I attended earlier this month. If you have not been to a Thermomix demonstration, the demonstrator cooks a number of meals to show how versatile and easy to use the machine is. The last item we were served was a raw slice that included tahini, dates and some type of nuts I think. It was fabulous and had me in my own kitchen not long after to experiment with my own version.
As with all of my recipes, my test recipes usually involve a walk around the garden to see what I can harvest and then dragging a chair over to the pantry (I am short) to grab out bits and pieces that I think I might like to include. I line up everything on the bench, get my notebook – an old fashioned paper kind and a pen, and start to shuffle things around on the bench. As I shuffle things around I write notes along the way and get other ingredients out, or put some away.
I was keen to use some of our lemons in this recipe. They were the starting point. The rest just came together in the food processor (literally!) using the theory of nut butter – blend and it will become a paste. This recipe is refined sugar free, egg free and dairy free.
- Base Ingredients
- 1 cup dates
- ½ cup puffed quinoa
- ½ cup oats
- 2 tablespoons chia seeds
- Top Ingredients
- Juice of 2 small lemons (3 tablespoons) and zest finely chopped
- 1 tablespoon coconut oil
- ½ cup coconut flakes
- 2 tablespoons Rice Malt Syrup
- 1 cup cashew nuts (unsalted)
- 1 tablespoon cocao powder
- To Serve
- 1 tablespoon coconut flakes - chopped finely
- Line a baking tin or low edged tray with baking paper
- Add the ingredients for the base to a food processor and pulse until a thick paste. It does not need to be totally smooth
- Scoop these ingredients out for the processor bowl into the tin and push down firmly with the back of a spatula or spoon until smooth and evenly spread across the base of the tin.
- Add the ingredients for the top of the slice to the food processor bowl and process until it becomes like a paste - it will take a few minutes
- Scoop the paste out of the processor bowl and spread it evenly over the top of the base and smooth it down with a spatula
- Place into the fridge for 3+ hours
- To serve, hold the edges of the baking paper to remove the slice from the tin
- Slice into desired size with a sharp knife and top with the finely chopped coconut flakes
- Store in an airtight container in the fridge for up to a week (if they last that long!)
Puffed quinoa can be found at health food stores
Your food processor will require a decent sized wattage to be able to process the ingredients without blowing up! Mine is 850W and has no trouble with a recipe like this or making nut butters etc.
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