Some females, are born to be mothers. You can spot it easily, the nurturers; those tender and selfless, adoring superladies who thrive when those they love are happy – and conversely – are crippled by their pain. Their hearts break when yours does. They’ll trade an hour of sleep for you having a clean ironed shirt and a warm breakfast. Their hugs are as warm and familiar as a bowl of soup. They breathe consolation. They’ll give you the last strawberry without even flinching.
My mum is one such lady.
Aside from being the worlds greatest woman, she’s also, incidentally, the worlds greatest cook. Sending me to school with sandwiches on bread she’d baked that morning, effortlessly transforming big boxes of blushing stone-fruit into glossy pots of jam, turning a seemingly empty fridge into a veritable feast – my mum is a domestic goddess in every sense of the world. Cakes and slices are her main squeeze.
Two of her slices, in particular, quickly gained notoriety in selected school-gating circles; her apple slice, and her lemon slice. Both contain loads of butter, refined sugar, white flour and taste like heaven. Be it a funeral, a school fete, or a friend popping around for tea, my sweet noble mum would take to the kitchen and ninety percent of the time, either an apple slice, or a lemon slice, or often both, would materialize.
I, her eager accomplice, would guide her in the kitchen from start to finish, taking on the more critical roles such as licking the spoon and wearing overalls.
Aside from replacing the butter, refined sugar and flour with more nutritious, and certainly, more mouthwatering ingredients, this slice is a fairly accurate version of mums. It’s sweet, but not overtly so with a crunchy, creamy topping, and a soft nutty crust.
This is a very small batch, making only eight or so little squares. Four generous sized ones. You could easily double or triple the recipe to serve more.
My Mums Lemon Slice (made raw, vegan and gluten free)
Seven thick and plump medjool dates
Two thirds of a cup of almonds
One tablespoon of almond butter
A pinch of sea salt
Two tablespoons of dessicated coconut
A spoonful of honey or maple syrup, if you’d like it a bit sweeter, or if the dates aren’t large enough to hold it together as a dough
Three quarters of a cup of dessicated coconut
Two thirds of a cup of almond meal (you can replace half of this with rolled oats, if you like)
The zest and juice of one lemon
Two very generous tablespoons of Loving Earth Coconut and Cashew Cream
One large tablespoon of coconut oil
Two to three overflowing tablespoons of honey or maple syrup
A teaspoon of vanilla bean paste
A pinch of pink salt or sea salt
Combine the crust ingredients in a food processor until the pebbly looking mass before you becomes smooth and pliant. Press into a tray lined with baking paper.
Combine the filling ingredients in a food processor. Spread the mixture over the crust. Leave to set for a few hours in the fridge.