Monday, 21 June 2021

Vegan Lemon & Coconut Slice

This delicious slice is a tasty addition to a picnic lunch, morning tea, or wonderful warmed with icecream for dessert. 

Preheat oven to 180C. Line a small slice tin (approximately 20-30cm long) with baking paper.


- 3/4 cup of sugar

- 1/2 cup of Nuttelex butter (room temperature)

- 3/4 cup of plain flour

- 1/2 cup self raising flour

- 1/2 cup coconut

- Orgran Egg Replacer (equivalent of 2 eggs)

- 2 tablespoons of lemon zest

- 3-4 tablespoons of lemon juice

- 1/4 teaspoon of salt


- Cream the Nuttelex and sugar.

- Add the flours, coconut and salt, and mix.

- In a separate bowl, prepare your Orgran Egg Replacer and add the lemon juice and zest.

- Combine the two mixes together and stir well.

- Pour the batter into the slice tray. This slice will rise a little so allow for this.

- Bake for approximately 25 to 35 minutes. Remove from the oven when golden brown on the top.

- You can ice this slice with a sweet icing, or a lemon icing made by combining icing sugar and lemon juice. 


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