I hope you all had a fun and relaxing Australia Day, celebrating our beautiful country with your friends, family and the Aussie sun, sea, salt & smiles.
If you joined in the Havaiana Challenge, well done to all states and a Big Congratulations to Western Australia who took out the world record for 2013 !
Check out the video footage here: Havaiana Thong Challenge 2013
For Australia Day in the Caribbean Islands, my family members down in Trinidad decided to put on a good ole fashioned Aussie celebration and we spent the day up in St Vincent by the pool, dressed in Aussie bandanas and t-shirts while an Aussie flag flew from a nearby palm tree.
Later in the afternoon, I decided I would try my hand at baking Lamingtons, the super famous cake of Australian culture (some say cuisine!)
There are a few great raw recipes out there for Lamingtons but to keep with the traditional texture and taste, I have provided Theresa Cutter’s (The Healthy Chef!) healthy Lamington recipe.
You may like to perfect this one for next year 🙂
(just 3g of fat and 99 calories!)
Lucky for me, I found 2 dried coconuts under a nearby coconut tree. I removed the husk and grated the meat to oven bake and create my very own desiccated coconut.
You can easily use store bought organic desiccated coconut also
Ingredients:
6 organic free range eggs
1 tablespoon pure vanilla extract or 1 teaspoon vanilla bean paste
2 tablespoons raw maple syrup or 3 drops of pure liquid stevia
1/4 cup cold pressed macadamia nut oil or coconut oil
1/2 cup natural coconut flour
2 teaspoons gluten free baking powder
1 cup fresh raspberries
1 cup shredded or desiccated coconut for rolling
Chocolate grenache:
100g good quality dark chocolate 70 – 85 % cocoa – finally chopped
60 ml (1/4 cup / 2 fl oz) coconut water or coconut milk
Theresa’s Tips (love the way she has done this!):
Preheat your oven to 160 C / 320 F.
Whip the eggs, vanilla and honey for 10 minutes until light and creamy.
Pour in the macadamia nut oil with the eggs still whipping and mix well.
Add the coconut flour and baking powder and mix until combined.
Pour lamington cake mix into a square 22 cm baking tin lined completely with baking paper.
Sprinkle the raspberries evenly over the top.
Bake for 35 – 40 minutes or until cooked through.
Cool for 30 minutes before lifting out from the tin to completely cool.
Divide cake into 25 mini squares.
Make your chocolate ganache:
Heat the coconut water or coconut milk if in a small pan until almost boiling. Turn off the heat.
Add the chocolate and stir it through the coconut until you have a smooth silky ganache.
Spread each square of lamington with a little chocolate ganache very lightly and thinly with a small knife on all sides.
Roll in coconut and place onto a tray lined with baking paper to set.
Enjoy these delicious lamingtons as part of your next Aussie Celebration or as a healthy alternative to other cakes and flans.
Now to keep with the green and yellow theme, we have been talking about this lime cheesecake pudding on facebook. Hope you LOVE LOVE LOVE this recipe like I doooo !
Feel free to leave comments below or send through your blog requests.
Enjoy and never forget how great it is to play with food 🙂
Always committed to your success,
Marissa