Gwinganna’s wholesome lemon slice is a citrusy delight that is packed with zesty lemon goodness and nourishing ingredients.
Plant-Based Lemon Slice recipe by Gwinganna a cook book creation by Nelly le Comte and Sam Gowing Gwinganna Gourmet is the latest cookbook designed and created for Gwinganna Lifestyle Retreat. Full of healthy nutritious recipes. All with Health and lifestyle in mind. Contact our Cook Book Creator team.
For the base, line a brownie tin (about 24cm x 24cm square) with baking paper. In a food processor blitz cashew nuts and sunflower seeds until the mixture resembles breadcrumbs and starts to stick together. Add the desiccated coconut and the date paste, lemon juice and a pinch of salt. Press into the lined brownie tin and set aside until ready to fill.
For the topping, soak cashews in hot water until soft, about 15 minutes, drain well and pat dry with paper towels.
In a high-speed blender, place the soaked cashews, honey, coconut oil, lemon juice and vanilla then blitz until smooth. Remove and reserve a tablespoon or two of this white mixture to decorate the topping. Add ground turmeric to the remaining topping mixture in the blender and pulse until combined. Spread the yellow topping mixture over the base, smooth the surface with a spatula and then use the reserved white mixture to design a pattern of your choice.
Freeze to set for 1 hour, then remove from the freezer at least 30 minutes before slicing. Chill for up to 7 days.
Self publishing and self creating cookbooks has become more and more affordable and the possibilities are there, With the help of a well established food photographer, teacher and mentor you will be able to be guided through the process of creating your own cook book.
“We were thrilled to be included in the Byron Bay cookbook… a real foodies dream! It is great to be a part of the exciting food scene here and working with Nelly was truly inspiring.”
“Nelly le Comte, you are the definition of loving what you do. There were no limits to getting the shots you envisioned. From waiting for the perfect sunlight to going on our Casuarina adventure, thank you for being a delight to work with.”
Luke Hines.trainerLuke
Starting with a one hour Q&A session with food photography mentor Nelly le Comte to get answers to all your questions or dive in to a 5-session mentorship to learn how to take better food photo’s with your DSLR or your Phone. Photography is all about light and composition and if you are thinking of creating an e-book and are not quite yet confident with your DSLR it could be done.
Nelly is a Byron Bay resident and if you are local or love to spend some time in the magnificent area of Northern NSW then face to face learning is a possibility. Either a Location half day session, solo or in a small group of three in Nelly’s Studio/Kitchen is available. Contact me for details.
