Ingredients
1/2 cup rolled oats
3 tablespoons hazelnuts
1 tablespoon all purpose flour
1 teaspoon all purpose flour
1/4 teaspoon sea salt
6 tablespoon shredded unsweetened coconuts
4 1/2 tablespoon grade B maple syrup
1 1/2 tablespoon extra-virgin olive oil
1 tablespoon for filling - lemon zest
1 teaspoon lemon zest
3/4 cup lemon juice
3/4 cup grade B maple syrup
4 large eggs
6 tablespoon tablespoons all-purpose flour
1/8 teaspoon sea salt
2 tablespoon toasted coconut
Preparation
Ingredients Crust 1/2 cup rolled oats 3 tablespoon hazelnuts 1 tablespoon plus 1 teaspoon all-purpose flour 1/4 teaspoon sea salt 6 tablespoons shredded unsweetened coconuts 4 1/2 tablespoons grade B maple syrup 1 1/2 tablespoons extra-virgin olive oil Filling 1 tablespoon plus 1 teaspoon grates lemon zest 3/4 cup lemon juice 3/4 cup grade B maple syrup 4 large eggs 6 tablespoons all-purpose flour, sifted 1/8 teaspoon sea salt 2 tablespoons toasted coconut
Instructions 1. Preheat the oven to 375°F. Lightly oil an 8-by-8-inch square baking pan. 2. Pulse the oats, hazelnuts, flour, and salt together in a food processor until the ingredients resemble a coarse meal. Add the coconuts, maple syrup, and oil and pulse until all the ingredients are evenly moist but still crumbly-looking. 3. Transfer the mixture to the pan and press it evenly and firmly into the bottom with wet fingers to prevent it sticking to you. Bake for 15 to 16 minutes or until set. Remove from the oven and let cool, but keep the oven on. 4. With a stand or a hand mixer, beat the filling ingredients except the toasted coconut until fluffy and well combined. Pour the filling over the crust and bake for 15 minutes or until set. 5. Let cool completely and top with toasted coconut. Cut into 16 squares. These store well in the freezer. Wrap squares individually in wax paper or parchment, seal in a zip-top bag, and freeze for up to a month.
