How to use excess lemons in a raw allergy-friendly recipe
August 15, 2017
When winter keeps delivering lemons, lots of lemons, there is a point when the recipe ideas dry up. I have plenty of lemons and zest juiced and frozen. We have preserved lemons and made a new batch of Limoncello We have eaten lemon chicken for dinner and juiced many lemons daily into glasses of water. They just keep on coming – and I am not complaining.
I miss being able to make tarts, pies and cakes because of our dietary restrictions so this raw treat is just that, it is a treat. My 9 year old loved it and asked for it to be added to his lunch box every day after I made it and he wanted it after school as a snack also. On the downside it only used 3 lemons so there are plenty more still to be used.
This allergy-friendly recipe is safe to add to family lunch boxes as it avoids all major allergens. It also contains no added sugar. This recipe uses dried strawberries and maple syrup to sweeten the slice. Please use only good quality maple syrup in this recipe, not maple syrup flavour. Real maple syrup is more expensive but it has a much better smoother flavour and is a natural sweetener. This recipe is predominantly made sweet by the dried (dehydrated) strawberries I added to the recipe. I had them on hand in my pantry from last summers fruit. You could use any dried fruit as a substitute. The most suitable substitutes include: date, apple or sultana. Dried apricot is not as well suited for the kids as it has a sour flavour and in combination with the lemon wouldn’t be as palatable for them. Strawberry and lemon are a wonderful flavour combination regardless of the other reasons to use them.
The included dehydrated strawberries came from my summer stash of fruit. We spend the warm months each year collecting berries when they are in season and at a great price. I puree, freeze and/or dehydrate them for use across the rest of the year until they are in season again. We pick berries at local farm gates and I keep an eye out for specials also. This means I can make recipes such as this one when the kids are getting sick of oranges, mandarins and winter fruit.
I purchase the puffed brown rice and the puffed millet from either a local organic store or a store that specialises in specialty organic ingredients. You are unlikely to find it in the supermarket. Both of these items make a great gluten-free cereal or muesli.
When the winter lemons just keep on coming this allergy-friendly recipe is a good one to add to family lunch boxes. Gluten, dairy, egg and refined sugar free.
Add all of the Slice Base ingredients to a food processor and process until they come together and form a thick paste. Set aside
To a saucepan add the Chocolate ingredients and heat over a low heat, stirring until just melted. Remove from the heat immediately and gently stir through the ingredients in the food processor
Line a slice tray with baking paper
Scoop the mixture into the lined tray and smooth to fill evenly.
Add the tray to the fridge to set for at least 30 minutes. Slice and return to the fridge in an airtight container. Use within a few days.
30 minutes in the fridge to set is NOT included in the prep time of this recipe.
Do you have a favourite lemon recipe you like to make each year? Please tell me what it is.
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