Lemon Almond Slices Recipes

LEMON ALMOND BREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour a standard 9x5'' loaf pan.
• In a small bowl sift together flour, baking powder and salt.
• In another large bowl cream together the butter and sugar.
• Add the eggs and mix. Add zest and juice from one lemon, and almond extract. Add the almond milk and sour cream and mix.
• Slowly stir in dry ingredients, just until combined.
• Pour batter into prepared pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
• Remove to a wire cooling rack to cool completely.
• Mix together glaze ingredients until smooth. Drizzle over the top of the cooled cake. Sprinkle with sliced almonds.

LEMON & ALMOND SLICES

Steps:

• 1. Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
• 2. Preheat the oven to 170C/340F.
• 3. Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple syrup and melted coconut oil and stir until a dough is formed. You should be able to roll the mixture into a ball, if you find the mixture too dry or crumbly add a little bit more coconut oil.
• 4. Line a baking tray with parchment paper and place the dough inside it, pressing it firmly until you have an even layer spread across the bottom of the tray (We used a small glass to roll it out evenly).
• 5. Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly.
• 6. Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk), honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.
• 7. Place the mixture on top of the almond base and put back in the oven for a further 15 minutes.
• 8. Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
• 9. Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.

LEMON & ALMOND SLICES

Steps:

• Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
• Preheat the oven to 170C/340°F.
• Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple syrup and melted coconut oil and stir until a dough is formed. You should be able to roll the mixture into a ball, if you find the mixture too dry or crumbly add a little bit more coconut oil.
• Line a baking tray with parchment paper and place the dough inside it, pressing it firmly until you have an even layer spread across the bottom of the tray (We used a small glass to roll it out evenly).
• Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly.
• Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk), honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.
• Place the mixture on top of the almond base and put back in the oven for a further 15 minutes.
• Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
• Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.