‘I have always loved lemon flavoured treats, so I set about recreating a SIBO friendly version. The zing from the lemon pairs beautifully with the creaminess of the coconut. Cut this into bite sized pieces and your slice will make for a great morning or afternoon treat, or zesty pop of flavour for dessert.’ Rebecca Coomes
Classification: Phase 1 Restricted, GF, DF, LF
- ¾ cup macadamia nuts
- 2 tbs coconut milk
- 1 ½ cups desiccated coconut
- 1 lemon, rind and juice
- 3 tbs coconut oil
- 4-6 drops liquid stevia
- ½ cup coconut milk
- ½ lemon, rind and juice
- 3 drops liquid stevia
- 1 tsp powdered gelatine
- Extra desiccated coconut for sprinkling
Place all of the ingredients for the base in a food processor. Blitz until finely chopped and all combined.
Line a loaf pan with baking paper. Tip the base mixture into the pan and then flatten to cover the base of the pan evenly. Place in the fridge for 1 hour or until firm.
Meanwhile, make the topping. Pour the coconut milk, lemon rind, juice and stevia into a bowl. Mix to combine. Melt the gelatine in ¼ cup hot water. Stir until combined then pour into the coconut mixture. Stir to combine.
Pour the topping over the base then return to the fridge for 1 hour, or until set.
To serve, remove the slice from the pan and cut into cubes. Sprinkle with extra desiccated coconut.
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.