Lemon Lovin' for my Valentine; A Lemon Slice

Healthier Lemon Slice | The Gluten Free Scallywag

Yesterday marked 2months and 10 days until our big day. Since our engagement, it's a date that has come up mighty fast and one that I'm excited about. As a teenager many weekends were spent trailing around after my Dad or one of his photographer friends being second shooter at weddings. Lugging around a heavy camera at wedding whilst you're 17, now that's a different point of view. Now, ten years later, I'll be on the other side of the camera and in that dress walking down the isle towards my gorgeous future husband.

Husband. Gosh that sounds weird.

Healthier Lemon Slice | The Gluten Free Scallywag

It's funny. All those years photographing weddings, I never thought I'd one day be the woman walking down that isle toward her future husband. No, I never imagined being up there. Loving someone. Living with someone. Creating our own bundle of joy. Yes. Yes. Yes. Having a day all about committing to each other... I found that a little harder to imagine.

Now, as we're just a short time away from doing that exact thing with my own man to see standing at the end of that isle, who shares the same ideas about how we want to spend our big day, let alone lives together, it's a lot easier to imagine. Outside, under the trees, surrounded by an intimate group of friends and family who have been a part of our journey together and who will be there as our journey continues. After that we just want people to have fun and enjoy themselves, because we believe that we should start as we plan to continue; to surround ourselves with loved ones, laugh at ourselves (and at each other), to create new memories together and always (well, at least nearly) everyday enjoy a meal together.

Healthier Lemon Slice | The Gluten Free Scallywag

Or, in this case a treat. In fact atreat that I don't even really like. Ha! I'm just not a lemon fan, sorry folks. Although, the call out I made yesterday on facebook gave me so many delicious ideas that I will be trying some new recipes out- thanks all!  Useful treat when you're about to fit yourself into a special dress, eh? After the deliciousness that we consumed shooting the Christmas Magazine and the tins of treats (yep, tins, 4 of them; shortbread, fruit mince pies, fruit cake AND apricot balls) that my Mum made us over Christmas it's time to clean up our eating a little. However, there IS a loved up holiday coming up, so in the spirit of that loved up day I thought I'd make my gorgeous fiance something that he would love. Something lemony.

A healthier take on the old lemon slice , but just as good with a delicious savoury (well less sweet anyway) nutty base and a naughty tart, yet sweet, topping it's definitely a new favourite of his, now it's his turn to make me something delicious. Mmmmm I feel a risotto craving coming on (he makes a kick arse risotto)

So, here's to sweet treats (or savoury feasts) with those you lovexxx

A Healthier Take on the Lemon Slice

Base adapted from The Sprouted Kitchen

Makes 9 deliciously tart squares


35g (1/3cup) raw pecans

45g (1/3cup) raw cashews

35g (1/4cup) amaranth flour (or any other gluten free flour should do the trick)

95g (3/4cup) gluten free muesli - I used Brookfarm's Gluten Free Macadamia Muesli

1/4cup coconut oil

1tbslpn honey

1-2tsp water (if needed)

Lemon Topping

200g (about 1.5cups) gluten free icing sugar, sifted

zest & juice of 1 lemon

1/4cup coconut to 'dust'

To make the base. Heat oven to 180degrees Celsius and line a 15cm sq tin with baking paper.

Pulse together the first four ingredients in a small food processor until it looks like breadcrumbs. Add the oil and honey and pulse until the mixture has combined together so there's no dry bits. Add a teaspoon or two of water if needed. Press into the prepared baking tray and freeze for 20minutes.

Bake for 15minutes and allow to cool in the tray.

To make the topping combine the sugar, zest and lemon juice and mix together with a spoon. Pour over the cooled base. Sprinkle with coconut and allow to set.

Will keep for 4days in an airtight container.

Note. This could easily be made into a ginger or peppermint slice just switch out the lemon zest for a 1/4tsp ginger and a splash of water or for a little peppermint essence (test as you go, start with a teeny bit, haven't used that stuff for years!) and on the peppermint version top with a thin layer of melted dark chocolate. OK, have to go to bed now before I start using our food processor at 11pm and waking up our apartment block!