Lemon, apple & rosemary slice
A slice of heaven.
Recreate Dani Venn's decadent lemon, apple and rosemary slice.
Ingredients (makes 12 squares)
- ½ cup desiccated or shredded coconut
- ½ cup almond meal
- ½ cup coconut flour*
- ¼ cup pure maple syrup (please don’t use fake maple syrup, you may as well use refined sugar)
- 1 vanilla bean, seeds scraped
- 2 free-range eggs
- 1 lemon, juice and zest finely grated
- 1 tsp baking powder
- ½ cup chopped apple, peeled and diced**
Icing
- 3 cups desiccated or shredded coconut
- 1 tbsp maple syrup
- 2 tsp finely chopped rosemary
- 1 tsp lemon zest
*If you don’t have coconut flour you could use an extra ½ cup of almond meal)
**If you have stewed apple you could also add in about ⅓ cup of this – I tend to always have soft apple in my fridge for baby and it works well in this recipe
Method
Preheat fan-forced oven to 160°C or 170°C; if your oven is super hot try it at 160°C. This slice can easily burn. Line a 20 cm square baking pan with baking paper.
Combine coconut, almond meal, coconut flour, maple syrup, vanilla bean, eggs, lemon juice and zest, baking powder, apple and oil into a bowl and stir well to combine. Pour into prepared baking tin and smooth out the batter so that it’s even. Pop into oven and bake for about 20 to 25 minutes. Keep an eye on it; the slice should spring back when touched when ready.
To make your icing you will need a good blender or food processor.
Add in the coconut, maple syrup, rosemary and lemon zest and blend on high until a smooth paste is formed. Add water if needed to make the icing smooth. Use desiccated if your blender or food processor isn’t high powered.
When slice is cooked, remove from oven and allow to cool slightly before icing. Cut into squares to serve.
Keep slice in an airtight container for up to a week or so, but I like to eat it slightly warm.
Recipe by Dani Venn.
NEXT: Stick with the raw food theme and try the raw chocolate almond bar.