Macadamia, Lemon & Poppyseed Crumble Slice

Thick and creamy lemon curd sandwiched between a crunchy and crumbly mixture of macadamias, coconut, oats and poppyseeds - this gluten & dairy free slice is divine. I am the biggest lemon curd fan and can never pass up a toasty, oaty baked treat, so this combo is definitely my jam. It is the perfect way to use up the last of the gorgeous winter citrus. The base and crumble mixture is vegan, so to make the entire slice vegan, simply make a vegan lemon curd or use a homemade jam in the centre instead. The perfect accompaniment to a steaming cup of tea.

Makes 12 squares

 Lemon Curd

1/3 cup coconut oil

4 tbsp. raw honey

4 free-range/pasture-raised eggs

½ cup lemon juice (2-3 lemons)

Crumble

1 cup buckwheat flour

1 cup rolled oats (I use GF)

½ cup desiccated coconut

½ cup macadamia nuts, chopped

Heaped 1/3 cup coconut sugar

3 tbsp. poppyseeds

½ tsp. baking soda (bicarbonate soda)

½ tsp. salt

50g coconut oil, room temperature

50g macadamia oil (or use more coconut oil)

Note: 50g is about a scant 1/3 cup 

1.     Preheat the oven to 160 C (conventional) and line a slice tin with baking paper.

2.     To make the lemon curd, melt the coconut oil and honey over low heat. Remove and allow to cool. Add the lemon juice and eggs and whisk to combine. Place back over low heat and whisk continuously until thickened. Set aside to cool.

3.     For the crumble, mix all dry ingredients in a large bowl. Add the coconut oil and macadamia oil and use your hands to rub the oil into the flour and oat mixture until well combined and crumbly.

4.     Press 2/3 of the mixture into the bottom of the lined slice tin. Pour 1 heaped cup of the lemon curd over the top, spreading to the edges and then crumble over the remaining oat mixture.

5.     Place into the oven to bake for 30-40minutes or until golden. Allow to cool completely in the tin before slicing into squares.

Note: Leftover lemon curd is delicious dolloped on top of porridge or pancakes, eaten with yoghurt and granola or simply spread on crumpets or toast.  Enjoy!