Who doesn’t love a zesty, zingy lemon slice? This one uses high protein silken tofu to achieve that creamy texture without the use of egg or dairy, making it suitable for vegans and just about everyone else. It also uses less sugar than an original lemon slice making it just that little bit better for you!
This slice is a good source of protein thanks to the use of tofu and the oat, coconut and spelt base makes this slice high in fibre too. Lemon juice and zest, like most citrus fruit is a great source of vitamin C.
- ½ cup rolled oats
- ⅓ cup wholemeal spelt flour
- ¼ cup shredded coconut
- 2tbsp stevia for baking (I use Natvia)
- 3 tbsp melted coconut oil
- ½ tsp baking powder
- 1-2 tbsp water
- 1x pack (approx. 350g) firm silken tofu, drained ( I used Bonsoy, a long life tofu)
- 110ml lemon juice + zest of 1 lemon
- ⅓ cup caster sugar or stevia
- 3 tsp cornflour
- pinch turmeric (for colour)
- For the base: preheat your oven to 180C. Place the oats, flour and coconut into the bowl of a food processor and process until nearly smooth. Add baking powder, oil and water and process again until combined (it should be crumbly and stick together when you pinch a little between your fingers). Line a small loaf/slice pan with non-stick baking paper and tip in the base mix, pressing the base down into an even layer.
- Bake for 10-15 minutes or until set and lightly coloured.
- Meanwhile make the lemon filling: place all filling ingredients into the food processor and process until smooth. When adding the turmeric its best to use just a little bit less than the colour you want as this with intensify when baked.
- Pour the filling onto the baked base and place back in the oven for 20-30 minutes or until just set. Remove from oven and allow to cool. Place in the fridge and chill for an hour to set properly. Cut and enjoy!