Lemon Myrtle Poppy Seed Slice

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Vegan, Nut Free, Sugar Free, Wheat Free, Egg Free, Soy Free

There is something special about the combination of lemon and poppy seeds but when you add in the flavour of Lemon Myrtle it is amazing.

I was craving a Lemon Poppy seed cake but needed to create something to suit our wheat free, vegan, nut free, refined sugar free lifestyle and this definitely hit the spot, especially when I added the creamy lemon frosting.

Lemon Myrtle Poppy seed Slice

Slice Ingredients:

1 flax egg – 1 tbsp ground flaxseeds mixed with 3 tbsp water
2 cups oats
1 tbsp baking powder
¼ cup poppy seeds
½ cup coconut sugar
¼ tsp salt
¾ cup coconut milk
2 tbsp lemon juice or apple cider vinegar
Zest of 1 lemon – can be omitted see tips and tricks
½ tsp vanilla extract
3 tbsp tahini or sun-butter
1 tbsp olive oil
1 drop Lemon Myrtle essential oil
4 – 8 drops Lemon essential oil – add the full 8 drops if omitting the lemon zest

Frosting Ingredients:

200g shredded coconut – made into coconut butter
4 tbsp maple syrup
4 tbsp coconut milk
4 drops Lemon essential oil
Pinch salt


Preheat oven to 170℃. Line slice pan with baking paper.

Mix the flax egg and set to the side.

Ground oats into flour, gently mix in baking powder, poppy seeds, coconut sugar and salt.

In a glass jug or bowl mix the coconut milk with the lemon juice or apple cider vinegar – this will curdle a little, it’s meant to do that. Whisk in the tahini or sun-butter and flax egg. Add the essential oils to the olive oil and whisk, along with the vanilla, into the milk mixture.

Gently fold wet ingredients into the dry ingredients and mix until combined. Pour into prepared slice pan, bake in the middle of the oven for 25 – 28 minutes. Slice is baked when a skewer poked into the middle comes out clean.

Cool in slice pan completely, and remove from pan before icing.

Lemon Frosting:

Blend shredded coconut to make coconut butter.

Thermomix 37℃ 3 minutes speed 8, scrape sides and lid as needed. If you stop hearing the coconut spinning you need to stop the Thermomix and scrape the sides. It will change to a smooth liquid.

In a blender blend for up to 10 minutes, scraping sides as needed until the coconut is a smooth liquid. The blender may heat up so stop between scrapes to allow it to cool.

Allow the coconut butter to cool slightly then whisk in remaining frosting ingredients.

Spread frosting on top of the cooled slice.

Tips and tricks:
  • Use Apple Cider Vinegar in place of lemon juice if lemons aren’t in season
  • Lemon zest can be omitted as the Lemon essential oil gives the zesty flavour, the zest is more for visual appearance, add peelings of lemon skin to the oats before grinding in the Thermomix or blender to finely zest
  • Grind the oats in the Thermomix on speed 9 for 30 seconds or in the blender for 1 minute to make oat flour
  • Grind a ¼ cup of flaxseeds in the Thermomix as above, store excess in the fridge, use within 5 days
  • When the coconut changes to a smooth liquid it becomes coconut butter, if it is still gritty after the 3 minutes blend again until it is a smooth liquid, you may need to do this 2 or 3 times. The coconut butter will solidify when it cools
  • Sun-butter is sunflower seeds made into a “butter”. You can use any nut butter if you can tolerate nuts
  • Lemon Myrtle is a limited edition doTERRA essential oil, you can use ground lemon myrtle if you can source it
  • Check your smile in the mirror after eating, I don’t want you walking around all day with poppy seeds in your teeth
  • I only use doTERRA Food Grade Essential Oils in my kitchen

Real food, made with real ingredients & a drop of love

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