Monday, 12 December 2011

Paleo Lemon Squares

INGREDIENTS

CRUST
1 cup macadamia nuts
1/2 cup almonds/flour
1/2 cup pecans/walnuts
1/4 tsp salt
1 tsp cinnamon
2 tbsp melted grassfed butter/coconut oil
2 tbsp coconut butter (or just use 4 tbsp grassfed butter)
2 eggs
zest of 1 lemon
6-8 dates (can use a tbsp of honey instead)

FILLING
6 eggs
1 cup lemon juice (around 6-8 lemons)
1/4 cup coconut oil (can use coconut butter- I used about half and half)
1/2 cup honey
1 tsp vanilla

Coconut flakes

PROCESS
Crust
1. Preheat oven to 180C (350F)
2. Grease a 12 by 8 inch pan or line with baking paper (mine stuck even with greasing so I'll go with the paper next time)
3. In a food processor pulse together nuts until they form a course flour-like consistency. I left some bigger chunks in mine cos I like chunks!
4. In a bowl, combine nuts with other ingredients until it comes together into a doughy consistency -it'll be fairly pourable as opposed to kneedable
5. Pour into the pan, spread evenly and bake for 10-15 minutes until a tooth pick comes out clean
6. Let crust cool completely
Filling
1. Beat eggs and mix with lemon juice, honey, and coconut oil in a pot and heat whilst whisking constantly until it thickens and small bubbles form.
2. Remove from heat, add in vanilla and let it cool completely
3. Once cool, pour filling onto crust, sprinkle coconut flakes on top and refrigerate or freeze until it sets

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