
Almond, coconut and lemon slice
(at time of publication)
Ingredients
- 200g Milk Arrowroot biscuits
- 75g ground almonds
- ¼ cup desiccated coconut
- 100g reduced-fat spread
- 3 tablespoons clear liquid honey
- 2 tablespoons icingfrostingX sugar
- ½ lemon, juice of
Instructions
1 Place biscuits in a sealed plastic bag and bash with a rolling pin until they resemble breadcrumbs. Place in a large bowl with almonds and coconut.
3 Melt spread and honey in a pan over a low heat. Add to bowl and mix well until mixture starts to stick together. Press into a 24x16cm baking tin (use the palm of your hand) and refrigerate overnight.
4 Mix icing sugar and lemon juice in a bowl until smooth. Drizzle over almond and coconut base. Place in fridge until icing sets, then cut in slices.
Nutrition Info (per serve)
-
Calories 115cal
-
Kilojoules 480kJ
-
Protein 2g
-
Total fat 7g
-
–Saturated fat 2g
-
Carbohydrates 10g
-
–Sugars 6g
-
Dietary fibre 1g
-
Sodium 50mg
-
Calcium 10mg
-
Iron 0mg
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