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OK - not my recipe (from the Minimalist baker) but one I am very definitely going to make. I'll start the soaking process tonight with the cashew nuts (hopefully nothing will freeze, we have a cold spell at the moment...). Then I will report back. Edit see lower for revised recipe.
I suspect I will drop the sugar content a touch though. I also think that 1/2 cup or 125ml of lemon juice is going to be much more than 2 (even 2 large) lemons as suggested in the original recipe. Closer to 3-4 I suspect, maybe more. I usually only get 2-3tbsp of lemon juice per lemon, so that's 30-45ml at best. I've got all of the ingredients in my store cupboard (including more lemons which were bought at the weekend) and I fancy a treat for the work that is lined up for this weekend.
I'm going to switch out the 1 cup of almonds, in preference to using already ground almonds, though I suspect I will use almond meal because it is readily available in Australia and very cheap.
Ingredients
Filling
:yummy:
I suspect I will drop the sugar content a touch though. I also think that 1/2 cup or 125ml of lemon juice is going to be much more than 2 (even 2 large) lemons as suggested in the original recipe. Closer to 3-4 I suspect, maybe more. I usually only get 2-3tbsp of lemon juice per lemon, so that's 30-45ml at best. I've got all of the ingredients in my store cupboard (including more lemons which were bought at the weekend) and I fancy a treat for the work that is lined up for this weekend.
I'm going to switch out the 1 cup of almonds, in preference to using already ground almonds, though I suspect I will use almond meal because it is readily available in Australia and very cheap.
Ingredients
Filling
- 125g (1 cup) cashew nuts
- 250g (1 cup) coconut cream
- 2 tbsp (15 g) arrowroot
- 125 ml (1/2 cup) lemon juice
- 1 heaped tbsp (5 g) lemon zest
- Pinch of sea salt
- 50-75 ml (1/4 cup) maple syrup
- 100g (1 cup) porridge oats
- 125g (1 cup) almond meal
- 1/4 tsp sea salt
- 2 tbsp (25 g) coconut sugar (or soft brown sugar if not available)
- 1 tbsp (15 ml) maple syrup
- 4-5 tbsp (60-75 g) coconut oil, melted
- Add the cashew nuts to a mixing bowl and cover with boiling hot water overnight, then drain. It's important that they are soft all the way through so that you don't have a bitty lemon curd.
- In the meantime, preheat oven to 350 degrees F (180C, Gas 4) and line an 8x8 inch baking dish with parchment paper.
- Add oats, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
- Transfer to a medium mixing bowl, add the almond meal, maple syrup and melted coconut oil, starting with 4 Tbsp (60 g) of melted coconut oil and adding more if it's too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
- Transfer mixture to parchment-lined baking sheet and spread evenly. Pack it down well and evenly.
- Bake for 15 minutes at 350F/Gas 4/180C, then increase heat to 375 F (190 C/Gas 5) and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees F (180 C).
- Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and 2/3rds of the maple syrup. Mix on high until very creamy and very smooth.
- Taste and adjust flavour as needed.
- Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
- Bake for 20-25 minutes or until the edges look very slightly dry, but the middle is not liquid. (Mine actually took an additional 20 mins at Gas 2 before it was setting.)
- Allow to cool uncovered, then transfer to fridge ideally overnight.
- Cut into 16 squares, and dust lightly with icing sugar (optional) and lemon zest (also optional). It will keep for 2-4 days in the fridge in an airtight container.
:yummy:
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