September 10, 2019


Sweet sweet Lemon drizzle. Here you go my lovelies.

As promised, a tasty turmeric infused oat slice/Flapjack my impression of a healthier, sugar free choice to a lemon drizzle cake! 

It's zesty, covered it creamy coconut buttery icing  





200g Dates

400g Almonds

50g Desiccated coconut

1 1/2 tsp Golden Grind Turmeric blend 

1 tsp Lemon Essence

pinch off Himalayan salt

140g Rolled Oats

50g Melted coconut oil

1 tsp of lemon zest

Juice of 1 lemon (slowly add until mixture come together)



Creamed coconut block or coconut butter

1 tbls Lemon juice

Maple syrup (optional)

1 tsp lemon zest


  1. To a food processor, add all ingredients minus the lemon juice and blend until everything is combined well, should be crumbly but moist. Stop intermittently and scrape down sides as needed so everything blends well! 

  2. Now, with the processor running, slowly add the freshly squeezed lemon juice until the mixture come together into a doughy ball! 

  3. Line a square tray with baking paper, and scoop out all mixture. Press down firmly so that it is all flat and even (sometime I use a book with baking paper in the cover side lol)

  4. Place in the freezer for 15-30 minutes whilst you makes the Lemon drizzle and it can firm up!

  5. For the drizzle: using the double boiling method.. melt some coconut butter, or I like to use a creamed coconut block by Blue Dragon! The best with no additives. Melt a little and add 1 tsp if lemon zest, 1 tbls of juice and 1 tsp of maple syrup if you like it a little sweet. Let it cool a tiny bit as its easier to work with.

  6. Remove Slice from the freezer and drizzle little by little over your slice! Cut into 5cm x 5 cm squares and Enjoy! I topped with extra lemon zest, and best kept for a month or more in the freezer! 




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