Lemon & Maca Slice by Pretend Health Freak

This gorgeous slice is a real food, natural version of the type of treat you might see in the supermarket with a very long label of unpronounceable fake ingredients, as well as a lot of refined sugar! Sarah's yummy recipe is gluten free and uses natural rice malt syrup for sweetness.  



Sarah, over to you: 

This Lemon and Maca Cinnamon Slice is zesty, sweet, and nutritious! The addition of Organic Burst Maca makes it an energy boosting and hormone balancing snack, so the perfect morning tea treat if you ask me!

Ingredients: 

Base

• 2/3 cup almond meal
• 1/3 cup coconut flour
• 2 tbsp coconut oil
• 2 tbsp rice malt syrup
• lemon zest (optional for an extra kick)

Cinnamon Layer

• 3 cups shredded coconut
• 1/4 cup coconut milk
• 2 tbsp coconut oil
• 3 tbsp rice malt syrup
• 2 tbsp tahini
• 2 tsp Organic Burst Maca powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Lemon Topping

• 1/4 juiced lemon
• 3 tbsp rice malt syrup
• 2 tbsp coconut oil
• 1 tbsp tahini

Method:

1. Line a medium sized square cake tin with baking paper.
2. Combine the base ingredients and press into cake tin, then refrigerate. 
3. In a food processor, blend the cinnamon layer ingredients together. Put wet ingredients in the blender last, on top of the shredded coconut to assist blending. Once smooth, pour over base and freeze. 
4. Combine the lemon juice with the remaining topping ingredients, pour over base and refrigerate.
5. When it's firm enough to cut, slice up and serve!