Who doesn’t love the taste of a traditional slice? Or the tartiness in this super delicious sweet. Not to mention a healthier version minus the sugar!
It’s a simple recipe with minimal ingredients and takes around 15-20 minutes to make. Only natural ingredients are used and no animal products, so it’s a perfect treat for Vegans.
The base layer uses oats as a main ingredient as it provides density and nutritional value. Oats are high in carbs (fibre), protein and healthy fat. They are also free of gluten. They are known to be the most nutritionally dense food and grain you can eat. (I’m referring to rolled oats, steel cut or crushed, not quick oats or processed oats). They are also loaded with vitamins, minerals and antioxidants.
The other main base ingredient is LSA meal (linseed, sunflower and almond). A protein packed punch! LSA is a healthy source of fat in the form of omega, 3 and 6, which offset the effects of saturated fats (ones that lead to cardiovascular disease risk).
Linseed is great for the skin, as well as being a rich source of lignans, a phytoestrogens that protects against cancer, especially hormone sensitive ones such as prostate and breast.
Sunflower seeds are high in B complex vitamins. These are essential for a healthy nervous system. They are also a good source of phosphorus, magnesium, iron, calcium, potassium, protein and vitamin E.
Almonds help lower cholesterol levels and decrease insulin secretion (in people with diabetes’s). They also reduce the GI (glycemic impact) of carbohydrate rich foods.
Lemons, they high in vitamin C, fibre and plant compounds. They support heart health, control weight, prevent kidney stones, reduce cancer risks and more. They are the refreshing taste of the slice!
Remaining ingredients are simply natural sources of nature. All you need is a food processor or blender to create both layers of the lemon Slice. And some control with not eating the lot once it’s done!
Use organic where you can.
- 1 1/2 cups rolled oats
- 1 cup LSA
- 3 tbl organic stevia
- Zest of 2 small to medium lemons (1 if you prefer a softer tang)
- Juice of 1 lemon
4-5 tbl coconut oil, melted (should be sticky wet mixture, not runny)
- 1 cup natural cashews
- Juice of 2 small to medium lemons
- 2 tbl coconut oil, melted
You can add half the juice and zest and taste test. For a more lemon tang, add the amount listed in the recipe. I obviously used all as I love to be able to taste the lemon!
Juice and zest required lemons.
Place oats in a food processor and process until semi fine.
Add LSA, stevia, lemon zest, juice and melted coconut oil. Blend until mixture is moist and well combined.
Place baking paper over a small try about 15cm x 20cm.
Spoon mixture into lined tray. Using the back of a spoon, press mixture down firmly.
Set in fridge or freezer whilst you prepare the top layer.
Clean food processor bowl well.
Add cashews and process until smooth and creamy.
Add lemon juice and coconut oil and process until well combined.
Remove base from fridge/ freezer.
Spoon the cashew layer on top, spreading evenly with the back of a spoon.
Press firm enough to ensure all the mixture touches and sticks to the base layer.
Set in refrigerator for 30 mins to an hour.
This slice lasted a week. It would probably last longer with the ingredients used, however, it all got eaten! Not sure I’ll ever know since nothing lasts long around here haha. Enjoy!