Dairy Free No Bake Lime Coconut Slice

The other day we were lucky enough to get our hands on a box of market limes. At this time of hospitality closures, many restaurants and cafes haven’t been buying their normal stock quantities resulting in an over stock of many items, limes being one of them. Wholesalers and markets selling them much cheaper than normal so we thought why not support our local businesses and take some off their hands.

This recipe came straight to mind, normally made with lemons I decided to make a lime version. I have adjusted it slightly to suit and because it’s been such a popular recipe I thought I’d share it with you.

Oat Base
Filling ready to refrigerate

A sugar-free, dairy-free lime and coconut slice. Using cashew nuts to make the creamy filling you really don’t miss the dairy at all. No sugar added only sweetened with natural honey or rice malt syrup and the tangy lime juice and rind that complements so beautifully that you end up with a perfectly sweet but tangy, creamy and smooth slice. It can be kept in the fridge for up to a week to eat a little as you please or frozen for 3 months.

Dairy Free No Bake Lime & Coconut Slice

Ingredients

Base 1 cup rolled oats 1 cup desiccated coconut 2 tbsp coconut oil, melted 1 tbsp rice malt syrup or natural honey Filling 1 cup cashews 1 cup coconut milk 1/2 cup coconut oil, melted 1/4 cup rice malt syrup or honey juice of 4 limes rinds of 2 limes (leaving some to top) extra desiccated coconut to sprinkle on top

Directions

  1. To make base, place oats in a food processor or vitamix and blend until fine crumbs
  2. Add desiccated coconut, melted coconut oil, and rice malt syrup/honey and process till well combined
  3. Press mixture into a prepared 20x20cm square tin line with baking paper
  4. Place in the fridge for 20mins
  5. Make filling, Place cashews, coconut milk, coconut oil, rice malt syrup, lime juice and rind, in a vitamix or blender and blend until smooth and creamy
  6. Pour over the base and return to the fridge for at least 45mins or until set.
  7. Sprinkle over extra coconut and lime rind and cut into squares.

Note- GF option Replace oats with quinoa flakes or buckwheat flour

Coconut & Honey Lemon Delicious

The other day I was gifted some raw honey from a good friend of mine whom has friends with have beehives. We have been enjoying the delicious honey melted on toast in the mornings, the taste is like no other sweet, fragrant and silky smooth.

Raw Honeycomb

Honestly if you are fortunate enough to have somewhere to buy locally sourced honey I definitely would recommend it. Not only are you supporting locals, and ethically produced honey, but you are eating the very best and freshest quality honey you can have. Unlike commercially produced honey, raw also called pure or natural honey hasn’t been highly heated, filtered or processed which can reduce the fragrance, flavour and nutritional benefits of the honey.

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Spelt Shortcrust Apple & Rhubarb Galette with Real Homemade Custard 

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What’s even better than a warm apple pie? A apple and rhubarb galette of course.

Galettes are usually portrayed as a summer dessert with summer berries like strawberries and blueberries and served with ice cream. I decided they are too good to just enjoy in the summer, so I decided to make a winter version by using stewed apples and sweet  rhubarb. After  all galettes are just an open, rustic looking pie with a crumbly buttery crust so why can’t we.

 

I’ve used spelt flour for the shortcrust but you can always use plain all-purpose flour if you prefer. Chill the dough in the fridge for at least 30mins

Pre-cook the apples and rhubarb and strain the excess liquid

They may look tricky but they are actual super simple even easier than a pie. No need to be pretty and perfect with it which is what I like rustic and imperfect is part of the charm of this french dessert. I made the pastry a day ahead and had left it in the fridge for when I had some spare time the next day.

Roll out the pastry in a rough circle. Add the filling and close the edges to create a free-form rustic tart. If you find the pastry is too hard leave it out for half an hour before trying to roll it out.

Bake for 30 mins until pastry is golden.

I  also made a real custard no carton,  powdered kind it’s easier than you think to make it yourself and much better for you. It is a prefect accompaniment with this warm winter dessert. Cuddled up on the couch with a slice of this and I am one happy lady.

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Spelt Crust Apple & Rhubarb Galette with Real Homemade Custard

Ingredients

Spelt short crust pastry:

2 cups wholemeal spelt flour

150g cold butter cubed

pinch salt

1/3 cup cold water

2 tbsp coconut sugar

Filling:

1kg (5-6) golden delicious red apples

1/2 bunch rhubarb (3-4 stalks) roughly chopped

1/3 cup organic raw honey or rice malt syrup

2 tsp vanilla paste

1 tsp cinnamon

juice 1 lemon

2 tbsp coconut sugar, to top

Homemade Custard Recipe

Directions

  1. Make the shortcrust pastry by placing flour, butter, salt, water and coconut sugar in a food processor and blitz until forms a ball of dough
  2. Turn onto a lightly floured bench and gently knead 1-2 mins then wrap in cling wrap and pop in the fridge to chill for 30 mins
  3. Preheat oven to 180’C
  4. Meanwhile make the filling; Core and slice apples into thin wedges
  5. Place all the filling ingredient except the coconut sugar in a small sauce pan on medium/low heat
  6. Cook covered for 15-20mins till fruit has softened
  7. Take of the heat and strain and discard the excess liquid
  8. Unwrap pastry and turn onto a sheet of baking paper place another sheet of baking paper on top and roll the pastry out to form a rough rustic round circle around 5mm thick
  9. Remove top sheet and carefully transfer with bottom sheet onto large baking tray or round  pizza tray
  10. Arrange filling in the centre of the pastry leaving a border around
  11. Fold the edges over the filling leaving the centre filling exposed
  12. Sprinkle with coconut sugar and bake in the oven for 30 mins until pastry is golden
  13. Remove from the oven allow to cool slightly
  14. Serve with Real Homemade Custard

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