Our brain is an amazing organ of the human body. I love how a smell can trigger a wonderful walk down memory lane… another amazing fact that our brain is responsible for. How every time I walk past our lemon tree in our backyard, the fragrance from the lemons takes me back in time to the crisp Winter months when I would push Oliver as a very small baby in his pram around the monastery near our house in Cyprus. Lukas, his older brother, would totter along happily beside us. The grounds of the monastery are amazing. The gardens absolutely beautiful. And in the Winter time a bounty of lemon, orange, and mandarins were ready for the picking. You could smell the citrus fragrances in the air as the sun set at the end of each day…
Lemon Coconut Slice – Wheat-free, Dairy-free, Egg-free, Nut-free
¼ cup coconut oil
1 cup sweetened dairy-free condensed milk – we use either:
Soymilke Condensado de Soja
3 tbsp freshly squeezed lemon juice
x2 boxes of Orgran Vanilla Outback Animals
1 ½ cups desiccated coconut
½ icing sugar, 2 tbsp extra lemon juice, extra desiccated coconut
Line a 20 cm x 18 cm tray with baking paper.
Place coconut oil and sweetend condensed milk in a small saucepan and stir over low heat until mixture has melted and combined.
Remove from heat and add the lemon juice and combine.
Finely crush the Orgran biscuits.
Mix the biscuits and the desiccated coconut together in a large bowl.
Add melted mixture to the dry ingredients and mix until well combined.
Press mixture into the prepared tin and push down with hands to even out and smooth.
Place icing sugar and lemon juice in a bowl mix well until a runny consistency. Drizzle over the slice. Sprinkle extra desiccated coconut over the icing.
Note: This slice freezes well for a freezer to lunchbox favourite