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Lemon Coconut Slice

August 17, 2020 | After School Snacks, Baked Sweets, Healthy Lunchbox

This zest Lemon Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. Sure to become a favourite.

This zesty Lemon Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. With simple steps, this is a good one to get the children involved in. Young children can mix and press the base down, then hold a mixer for the Lemon Buttercream. If you are using a Thermomix … well, let them lick the spoon!

Confidence in the kitchen often starts with being allowed to cook for themselves, so older children and teens could do the whole recipe themselves, provided you supervise with the hot oven! This is sure to become a favourite so get baking today!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Lemon Coconut Slice

Prep 10 minutes
Cook 15 minutes
Chilling time 40 minutes
Serves: 12
This zest Lemon Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. Sure to become a favourite.
ADD TO FAVORITESADDED TO FAVORITES
4.7 from 33 votes
This zesty Lemon Coconut Slice is a delicious, low sugar lunchbox treat or snack. Sure to become a favourite with every member of the family!

Ingredients

  • 150 g butter or coconut oil
  • 85 g rice malt syrup, honey or maple syrup – (¼ cup approx.)
  • 1 lemon/s – zest (juice reserved for icing)
  • 120 g wholemeal spelt flour (1 cup)
  • 90 g rolled oats (1 cup)
  • 100 g desiccated coconut (1 cup)

Lemon Buttercream (see below note)

  • 70 g butter – at room temperature (important it's not over softened or too cold)
  • 20 ml lemon juice – no more or it may split
  • 3 tbsp rice malt syrup or honey
  • 3 tbsp tapioca flour – or arrowroot
  • 2 tbsp desiccated coconut – for decorating, optional
Prevent your screen from going dark

Method

  • Preheat your oven to 180°C/350°F (fan forced).
  • Melt your butter (or coconut oil). Thermomix 90, 1 minute, speed 3.
  • Add the sweetener and mix to combine. Thermomix 30 seconds, temp 90, speed 4.
  • Add all of the other ingredients and process or mix well until combined. Thermomix reverse speed 4, 30 seconds.
  • Press firmly into a lined tin and bake for 10-12 minutes. Take care not to overcook this as it can dry out. If your oven runs hot, reduce the temperature to 160°C.
  • Once cooled, pop it into the fridge to chill for 30 minutes or more.

Lemon Buttercream

  • Beat the icing by mixing all of the ingredients together in a small bowl until smooth and creamy. Thermomix butterfly, 20 seconds, speed 3.
  • Spread over the chilled slice.
  • Sprinkle over a little extra desiccated (or shredded) coconut.
  • Chill for 10 more minutes in the freezer, remove from the tin and carefully slice into squares by pressing straight down with a large sharp knife.
  • Refrigerating before slicing makes it much easier to cut without crumbling.

Troubleshooting the icing…

  • – if it's grainy or curdled – means the mixture is too cold. It usually needs warming up (either with a hair dryer or a warm towel wrapped around the bowl). Once it is a slightly warmer temperature, whip it up again with an electric beater / Thermomix.
  • – if it it is very thin – usually means that the butter/ mixture is too warm and needs cooling down. Putting the bowl in the fridge for 15 minutes or so and then beating it afterwards should fix it perfectly. You can also add a bit more tapioca to thicken it. 

Store

  • Store in the fridge or freeze in an airtight container. The butter icing will soften when left at room temperature.
  • I enjoy these straight from the fridge or freezer. When packing into school lunches, pack against an ice brick.

Variations

Gluten-free

Substitute the spelt with your favourite gluten-free flour and the oats can be replaced by quinoa flakes.

Dairy-free or vegan

Replace the butter in the base with coconut oil (this will produce a tougher/ crisper slice). For the icing a cashew cream would be the best choice.

Low-fructose

Use brown rice syrup as your sweetener.
 
 

Let me know how you love this zesty and delicious treat.

Course: Snack
Author: Georgia Harding

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Category: After School Snacks, Baked Sweets, Healthy Lunchbox Tags: afterschoolsnack, biscuit, coconut, dairyfree, eggfree, familyfood, garlicfree, glutenfree, legumefree, lemon, lowfructose, lowsugar, lunchbox, nutfree, onionfree, seafoodfree, sesamefree, slice, snack, soyfree, sweet, thermomix, treat, vegan, vegetarian, wheatfree, yeastfree

Reader Interactions

24 Comments

Post a comment
  1. Liz Frederickson says

    I am out of spelt, I am going to try with almond meal. I love lemon slice! Childhood fav!! Now without 1/2 condensed milk ???

    August 18, 2020
    Reply
    • Georgia Harding says

      Yes!! Love to hear how it went with the almond meal. I have made it with a mix of meal and buckwheat and it was great Gx

      August 21, 2020
      Reply
      • Samantha says

        Great to know I am going to try Buckwheat and almond meal this afternoon

        August 21, 2020
        Reply
  2. Sharlene Duff says

    5 stars
    Made these today.
    So yummy!!!

    August 20, 2020
    Reply
    • Georgia Harding says

      So glad you enjoyed it Sharlene, it’s one of my personal favourites G x

      August 21, 2020
      Reply
  3. Lynnette Greyling says

    5 stars
    Kids loved it! (And adults!)

    September 4, 2020
    Reply
    • Georgia Harding says

      Oh yay, thrilled Lynette and cheers for the 5 ?s G x

      September 10, 2020
      Reply
  4. Ashleigh Burge says

    5 stars
    DELISH!!

    September 13, 2020
    Reply
    • Georgia Harding says

      So glad you thought so Ashleigh G x

      September 14, 2020
      Reply
  5. Nicole Barrett says

    5 stars
    Made this a couple of times and it’s delicious! Very quick to make. My icing was grainy when mixed in the Thermomix but it was easy to remedy with the trouble shooting notes, just gave it a good stir by hand.

    October 25, 2020
    Reply
    • Georgia Harding says

      It is a quick and simple one for sure, glad you enjoyed it G x

      October 26, 2020
      Reply
  6. Elizabeth Giroud says

    So much better than the store bought version! Straight to favourites! Made icing with coconut oil in the thermomix and consistency was perfect first time. Quinoa flakes & GF plain flour with nuttlex made for a lovely base also.

    March 15, 2021
    Reply
    • Georgia Harding says

      So glad you loved it Elizabeth, thanks for your feedback and sharing your fabulous variations too G x

      March 19, 2021
      Reply
  7. Tania Baxter says

    I’m halfway through making. The smell of the base is intoxicating! Made it GF, replaced oars with puffed quinoa?

    June 28, 2021
    Reply
    • Georgia Harding says

      Perfect, enjoy Tania G x

      June 28, 2021
      Reply
  8. Alison Donpon says

    So good, love making this and keeping in the freezer for lunch boxes.

    July 27, 2021
    Reply
    • Georgia Harding says

      It’s a personal favourite too Alison G x

      July 30, 2021
      Reply
  9. Lauren says

    Hi Georgia, What are other alternatives to tapioca or arrowroot flour? Thanks!

    August 17, 2021
    Reply
    • Georgia Harding says

      Corn flour is fine too Lauren G x

      August 17, 2021
      Reply
    • Tarina says

      Thankyou that was my question too

      September 12, 2021
      Reply
  10. Monika says

    5 stars
    Such a great recipe! I love this slice 🍋

    October 31, 2021
    Reply
    • Well Nourished Team says

      Very happy you loved the slice, and so easy too!

      November 2, 2021
      Reply
  11. SONIA GARREFFA says

    We love this slice so delicious 😋🍋

    November 1, 2021
    Reply
    • Well Nourished Team says

      Thanks Sonia, happy you loved it! 🙂

      November 2, 2021
      Reply

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