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LEMON, POPPYSEED AND FIG SQUARES

Eleanor Ozich SWEET DELIGHTS VEGAN

Gloriously fudgy little lemon squares, both effortless to make and to eat. Scented with lemon and sweetened with soft dried figs, I find the crunch of their seeds strangely beautiful. These squares are superb as a breakfast on the run.

1/2 cup dried figs, stalks removed
½ cup dried dates
1 cup rolled oats
½ cup LSA*
¾ cup coconut cream or cream
½ cup coconut oil or butter, melted
2 tbsp honey or pure maple
zest of two lemons
2 tbsp poppy seeds

* LSA is ground linseeds, sunflower seeds and almonds. It is commonly available in health food stores.

Add the dried fruit to a food processor and pulse until roughly chopped. Add the remaining ingredients and process until combined. Press evenly into a slice tray lined with baking paper.


Place in the freezer to set for at least an hour or so to set, before slicing into squares.
Will keep in an airtight container for up to a week in the fridge, or a month in the freezer.

Makes 9 squares.

 

This recipe features in my new book, Sweet Delights. You can order a limited signed copy by clicking on the image below.



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