For the crust:
1 cup cashews
1 cup almonds
1/4 cup shredded coconut
3/4 cup raisins
1/4 teaspoon salt
1 tablespoon lemon zest
3 tablespoons pure maple syrup
For the Filling:
3 eggs
1 egg, yoke only
1/2 cup fresh lemon juice
2-3 tablespoons grated lemon zest
1/2 cup granulated sweetener
1/3 cup whole wheat flour
Preheat the oven to 350 degrees. For the crust, add all crust ingredients to a large food processor. Combine until a gooey, but crumbly consistency is formed. Add more water to help combine, if needed. Mold the crust to the bottom of a lightly greased square baking pan. For the filling, whisk all filling ingredients in a large bowl until smooth. Then, pour it over the crust. Bake for about 20 minutes, or until the lemon filling is jelled, set, and beginning to golden. Remove from the oven, then allow it to cool. Dust with powdered sugar, then cut into squares and serve.
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
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