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Lemon & Coconut Strawberry Slice – Nut Free

April 26, 2013

Nut free, dairy free lemon & strawberry slice

Nut free, dairy free lemon & strawberry slice

In case you haven’t noticed, I have been on a bit of a baking frenzy at the moment.

Hmmm, it has to stop… And I have been a bit chocolate obsessed….. uh oh….

Someone once said to me that if you have a craving, nip it in the bud with something that is NOT what you are craving. I have found that this works for me. I also know that people say that you should give in to your craving and have a  quality “fraction” of what you are craving to satisfy it – well, I know THAT doesn’t work! How do you define “fraction”?! (A fraction of a ton is a kilo and that’s a lot of chocolate!!!!)

So I veered off the chocolate path and went lemon today. Lemon & strawberry to be exact. Local strawberries are on their way out of season and have ramped up to $6 per punnet – I just wanted a taste of them before winter sets in and they are much better for me than chocolate. Not that chocolate is that bad…One cup of strawberries contains a tiny 45 calories and is packed with vitamin C and flavonoids – in fact, more than that of an orange! They are also a good source of folate and potassium and are full of antioxidants.

I have used them quite sparingly in this recipe (I only bought 1 punnet) but you could easily substitute them for any other berry or even sliced nectarines or peaches.

The best thing about this recipe is that it is nut free and dairy free, which makes a change to my usual nut based delights!

80g natvia or rapadura
rind of 1 lemon
70g coconut butter or butter (if not dairy free)
4 eggs
40g tapioca flour
50g coconut flour
2 teas baking powder
60g coconut milk
10g shredded coconut
1/4 teas salt
juice of half a lemon
1 punnet of sliced strawberries or other berries

Mill the rind and sugar on SP 10 for 10 seconds. Add all of the rest of the ingredients except for the strawberries and mix on SP 6 for 15 seconds. Spread into a 8 x 11 tray and cover with the berries. Bake on 160ºC for 30 minutes until golden brown around the edges. Leave to cool and serve with yoghurt!

Did you know that our garden variety of strawberries originated from France?

7 Comments leave one →
  1. Emma permalink
    August 13, 2017 10:59 am

    If using regular flour- is it 90g plain flour or 90 self raising flour???
    Thank you

    • November 9, 2017 7:49 am

      Coconut flour behaves very differently to regular flour so this recipe wouldnt convert very well. I would hazard a guess at about 150g of plain flour.

  2. Kirsten permalink
    April 29, 2016 5:41 pm

    I made it with frozen raspberries today as it was all I had and it is very yummy. I reduced the sugar to 25g and added 1/4 tsp green leaf stevia and it was sweet enough for me and my teenager.

    • May 1, 2016 7:23 am

      That’s fantastic, Kirsten, Thanks for the feedback!

  3. Gabi permalink
    February 8, 2015 7:59 pm

    This cake is brilliant ! So moist and deliscious and protein rich , I used frozen raspberries 😊

    • February 8, 2015 8:05 pm

      Thanks Gabi, I’m glad you love it too! I used strawberries on it yesterday.

  4. May 1, 2013 1:10 pm

    Hello, just wanted to mention, I enjoyed this article. It was inspiring. Keep on posting

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