Cake decorator and baker Kyla Dempsey on her life in food
Cake decorator and baker Kyla Dempsey on her life in food

Sarah Gill

What I learned on a phone-free silent retreat in Clare
What I learned on a phone-free silent retreat in Clare

Mairead Heffron

Bodkin: The Obama-produced crime series set in West Cork
Bodkin: The Obama-produced crime series set in West Cork

Sarah Finnan

From big to small, plant pots to upgrade your favourite leafy housemates
From big to small, plant pots to upgrade your favourite leafy housemates

Megan Burns

This beautiful Georgian residence is on the market for €775,000
This beautiful Georgian residence is on the market for €775,000

Sarah Finnan

Event: Join us for a fun nature hike with Nadia El Ferdaoussi
Event: Join us for a fun nature hike with Nadia El Ferdaoussi

IMAGE

Ask the Doctor: ‘I’ve developed hay fever in adulthood, is it dangerous to rely on antihistamine tablets?’
Ask the Doctor: ‘I’ve developed hay fever in adulthood, is it dangerous to rely on...

Sarah Gill

Women in Sport: Freestyle mogul skier Claire Dooley
Women in Sport: Freestyle mogul skier Claire Dooley

Sarah Gill

School Meals Scheme: Ballymaloe sauces for some children, “beef of unknown origin” for others
School Meals Scheme: Ballymaloe sauces for some children, “beef of unknown origin” for others

Lizzie Gore-Grimes

New season Kardashians and a reality real-estate show – what to watch this week
New season Kardashians and a reality real-estate show – what to watch this week

Sarah Finnan

Image / Editorial

Raspberry Lemon Slice


By IMAGE
31st Oct 2014
Raspberry Lemon Slice

These are the perfect thing to serve for afternoon tea or weekend brunch. They’re crumbly, sweet and a little bit tart. As beautiful as they are delicious with the raspberries adding a lovely hit of crimson to the golden lemon.

Ingredients:
4 Eggs
1/4 Cup of Coconut Oil, Melted
1/2 Cup of Agave
1 Teaspoon of Vanilla Extract
Juice of 1 Lemon
1 Cup of Coconut Flour
1 Cup of Ground Almonds
1 Teaspoon of Baking Powder
1/3 Cup of Almond Milk
100g of Raspberries
1-2 Tablespoons of Desiccated Coconut



Step 1:
In a large bowl, combine the eggs, melted coconut oil, almond milk, vanilla and lemon juice.

Step 2: In a separate bowl, combing the ground almonds, coconut flour and baking powder.

Step 3: Gradually add the dry ingredients to the wet.

Step 4:
Scrape the mixture into a baking tin lined with parchment paper. Sprinkle the raspberries evenly over the top and press each one into the mixture a little bit.Step 5: Bake at 180’C for 35 minutes. Once cooled, sprinkle with desiccated coconut and a little lemon zest, slice and serve!

This recipe is Gluten Free, Dairy Free & Paleo.

India Power writes an award-winning healthy food blog The Little Green Spoon.

@littlegspoon