Gluten and Dairy Free Deliciousness!

These lemony slices are one of my favourites treats as of late. Somewhere between a cake, sponge and mousse texture they are very more-ish!

They’re also free of any gluten and dairy for any of you that are gluten or lactose intolerant! In place of the wheat I've used Arrowroot powder which I hadn't come across up until recently. It's come from starches extracted from various tropical plants, such as the arrowroot plant and cassava. Interestingly it also has twice the thickening power of wheat flour and, because it contains no protein, arrowroot is gluten free.

Here’s the recipe:


For the base
  • 180g of ground almonds
  • 2 tbsp runny honey
  • 2 tbsp coconut oil (then melt it)
  • ½ tsp baking powder
  • Pinch of salt
For the lemon filling
  • 2 lemons
  • 3 tbsp runny honey
  • 4 eggs
  • 4 tsp arrowroot powder
  • 3 tbsp coconut oil (then melt it)
  • Pinch of salt


For the base
  • Pre-heat the oven to gas mark 4
  • Combine all the ingredients and mix thoroughly until you have a crumbly but dense-ish mix (bit like Rob).
  • Line an 8 inch square baking tin with grease proof paper then firmly press the mix down into it, paying special attention to the corners.
  • Bake for 15 mins or until golden brown.
For the filling
  • Slice one of the lemons up into chunks (the whole thing) and combine it with the honey and the juice of the other lemon and blitz in a food processor til smooth.
  • Add the remaining ingredients and blitz again until smooth. Be sure to let the coconut oil cool slightly before adding that in or you'll cook the eggs slightly!
  • Pour on top of the crust and cook on gas mark 2 for 20 mins or until the top has just stopped wobbling!
  • Allow to completely cool and then slice up into big thick chunks!

Author Mark

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