Ingredients
Base
- 375 g Almond flour (1.5 cups)
- 375 g Walnut pieces (1.5 cups)
- 80 g Butter
- 80 g coconut oil, melted
- 2 eggs
- 3/4 teaspoon Course sea salt
Topping
- 250 g Lemon juice (1 cup or approx 4 lemons)
- 6 eggs
- 125 g Raw honey (1/2 cup)
- 125 g Coconut oil (1/2 cup), melted
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 175 degrees.In the TM bowl, pulse the walnuts on Turbo until they resemble coarse meal.Add the remaining ingredients for the base and mix 10 secs/speed 3 or until just combined, taking care not to mix it too much.Spread the mixture evenly into a square silicon or lined non stick baking dish.Bake for 20-25 minutes, or until lightly browned.Allow to cool.
For the topping, combine the lemon juice, eggs, and honey in a clean TM bowl. Mix it 5 mins/80 degrees/speed 2-3.Slowly pour in the coconut oil while the mixture is spinning.Stir until the mixture thickens – this happens very quickly so watch closely. It takes about 5 mins, but keep an eye on it, it may even need another 30 secs.When thickened, spread evenly over the baked crust. Smooth the surface.Refrigerate for at least 2 hours or until completely chilled.Cut into squares and enjoy! Store in frige.
Base
Topping
Tip
This slice is a perfect helathy treat for all the family. Its Gluten Free, Sugar Free and Paleo.Would also be lovely to convert to little tarts.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Love this recipe but i agree with comments that the base is very thick. Will definitely halve the base quantities next time. I also used cashews instead of walnuts because that is what i had in the house. Delicious
Love this, turns out perfect everytime. I halve the base though as i found it's too much.
Delicious. Makes a lot which is good. I was able to take this to three different houses. The recommendations above are good, I would also definitely halve the base recipe next time.
Great Slice!
Having made this now so many times, the easiest way around the base thickness is to halve the base quantity and keep the lemon curd quantity as is....works perfectly, with the right thickness of both base and filling. I also add 2 tablespoons of honey or coconut sugar to the base as I find it is not sweet enough. Hope this helps.
'Cooking is a way of giving and of making yourself desirable' MICHAEL BOURDIN
I did make some changes which I really enjoyed. I did follow gloriacicchini reccomendation of reducing the nuts to 200g. Next time I would half this again. My base was too thick and I feel this is more about the 'lemon' than the base. I doubled the coconut oil for the base as I did not want to use any butter (butter is not paleo). I also added in half the lemon as it was too lemony for me (and I love lemon!). I also added rice malt syrup instead of honey to the lemon mix and I didn't add the coconut oil in the lemon at all. It thickened up nicely still and it works out to be healthier and cheaper!! Overall a great slice however very expensive to make (thanks to Woolworths prices!). Thank you for sharing this recipe!
I followed gloriacicchini's mods: reduced the almonds to 200g & walnuts to 200g, left butter & coconut oil the same. I used a 16cm x 26cm slice tin and it was filled to the brim but the base wasn't crumbly at all. About 50% of the height was base & 50% topping (like the photo). Very nice (especially served with a bit of cream!) and very filling.
As a few of the comments mentioned how crumbly the base was, I reduced the almonds to 200G & pecans (as I didn't have walnuts) to 200G. Left butter & coconut oil the same. I also added 10g stevia to the base & ommitted honey in curd & used 70G stevia instead. It was delish - especially the lemon curd. The base was still a bit thick, so I will reduce qty of nuts a little further when I make this again.
Sorry this was not nice threw it out.
Great slice, the lemon curd lovely and "lemony". Agree the base a little short (crumbly) but stacks of flavour from the walnuts, maybe add a little sweetness? Half the quantity fits well into a lamington pan, giving the right thickness of both base and topping
'Cooking is a way of giving and of making yourself desirable' MICHAEL BOURDIN
Ditto about the base being very crumbly
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