Gwinganna Lemon Slice
Sort your summer snacking with Gwinganna Lifestyle Retreat's healthy lemon slice recipe

Sort your summer snacking with Gwinganna Lifestyle Retreat’s healthy lemon slice recipe

Considered one of Queensland’s leading wellness destinations, Gwinganna Lifestyle Retreat is renowned for its pioneering approach to nutrition and holistic wellbeing. To help you embrace the art of mindful eating at home, Gwinganna has launched a new cookbook, Gwinganna Gourmet – a collection of more than 50 thoughtfully crafted recipes that combine wellness with the art of gastronomy. Inspired by the verdant 200-hectare property’s bountiful organic gardens, co-head chefs Justin Addie and Steven Crawford have worked alongside consulting wellness chef and nutritionist Samantha Gowing to create a selection of tantalising recipes that will nourish the whole family. We’re very lucky to get an exclusive sneak-peek recipe from the book – a reimagined lemon slice with whole-food ingredients and nutritional goodness. One bite of this nostalgic zesty treat and you’re transported back to afternoon tea at your childhood kitchen counter – this time without the sugar high. Savour the perfect balance of sweet and sour with Gwinganna’s healthy lemon slice recipe – that’s definitely not your mother’s – for yourself.

3 cups cashew nuts
1 ½ cups sunflower seeds
3 cups desiccated coconut
80 g date paste
¼ cup lemon juice
pinch salt

1 ½ cups cashew nuts
¾ cup honey
¾ cup coconut oil
one lemon, zest & juice
1 ½ teaspoon vanilla paste
1 teaspoon ground turmeric

For the base, line a brownie tin (about 24 cm x 24 cm) with baking paper. In a food processor, blitz cashews and sunflower seeds until the mixture resembles breadcrumbs and starts to stick together. 

Add the desiccated coconut, date paste, lemon juice and pinch of salt and mix. Once combined, press into the lined brownie tin and set aside until ready to fill. 

For the topping, soak cashews in hot water for about 15 minutes or until soft. Drain well and pat dry with paper towels. 

In a high-speed blender, blitz soaked cashews, honey, coconut oil, lemon juice and vanilla until smooth. Remove and reserve a tablespoon or two of this white mixture to decorate. 

Add ground turmeric to the remaining topping mixture in the blender and pulse until combined. Spread the yellow topping mixture over the base and smooth the surface with a spatula. Use the reserved white mixture to design a pattern of your choice.

Freeze to set for one hour, then remove from the freezer at least 30 minutes before slicing. Chill for up to seven days.

When combined together, these ingredients create a wholesome treat with nourishing elements and zesty lemon goodness.

Cashews and sunflower seeds offer protein, healthy fats and minerals. Desiccated coconut provides fibre and essential nutrients. Date paste, lemon juice and zest add natural sweetness and vitamin C. The use of coconut oil and honey provides a healthier alternative to refined sugars and enhances the flavour while offering potential antioxidant and antimicrobial properties. Turmeric also adds anti-inflammatory benefits.

To celebrate the release of Gwinganna Gourmet, we’ve teamed up with Gwinganna Lifestyle Retreat to give away ten copies of the cookbook. Head to our Win page to enter! If you’re ready to experience the foodie flavours and philosophy of Gwinganna Lifestyle Retreat now, we’ve got excellent news for you. Gwinganna is offering 20 percent* off retreats between 25 January and 23 March 2024!

This recipe is an extract from Gwinganna Gourmet, available at Gwinganna’s online shop,

*Conditions apply, please contact Gwinganna’s Retreat Advisors on 07 5589 5000 or email [email protected] for more information.

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