Australia Day!

It's that time of the year again! Australia Day! And whilst I was washed out while I was camping, I was still excited to spend it with good friends!

Australia Day to me usually means great friends, good food, triple J's hottest 100 and being outdoors! if however like me, you are still recovering from the silly season sugar coma, I have some healthier Australia Day alternatives for you to try!

Swap those buttery Anzac Cookies for

Vegan, No-bake Anzac biscuit truffles!

• 1/2 cup (120g) cashews
• 1/3 cup (30g) sesame seeds
• 1/3 cup (30g) desiccated coconut
• 2/3 cup (60g) rolled oats
• pinch sea salt
• 1/3 cup golden syrup (can use maple syrup also)
• 2 tsp vanilla

1. Place the cashews, sesame seeds, coconut, oats, and sea salt in a
   food processor and pulse until finely chopped.
2. Add in the golden syrup and vanilla and pulse until the mixture clumps together and can be rolled into balls (you can add a teensy bit of water if needed).
3. Roll into balls and store in the fridge (or the freezer, but you’ll want to let them come to room temperature in that case).
4. Eat!

Swap those sugary lamingtons for

Paleo Lamingtons!

• For the sponge cake
  
• 3 whole eggs
• 1/2 cup tapioca flour
• 3/4 cup almond meal
• 2/3 tsp gluten free baking powder
• just under 2/3 cup coconut oil, melted
• 4 tbsp rice malt syrup
• 1 tsp vanilla extract

For the chocolate & coconut icing

• 1/2 cup cocoa powder
• 2/3 cup coconut oil
• 2 tbsp rice malt syrup
• 1 tsp vanilla extract
• 3 tbsp coconut or almond milk
• 1 1/2 cup desiccated coconut (unsweetened)

Instructions

1. Preheat oven to 165C (330F).
2. Grease a 2 cm-deep, 20cm x 30cm (base) baking tray pan with some olive oil. Line with baking paper, leaving a small overhang on all sides.
3. Dissolve coconut oil, malt syrup and vanilla extract and whisk together until well incorporated, set aside. Measure out tapioca flour and almond meal.
4. Using an electric mixer on high setting, beat eggs for 5 minutes until thick and foamy. Gradually add coconut oil mix while beating the eggs. Add baking powder, tapioca and almond meal. Get a whisk and fold for 10-15 seconds until final ingredients are incorporated. You could also use an electric mixer on the lowest setting. Pour mixture into the prepared pan. Bake in oven for 20 minutes or until a skewer inserted into the centre comes out clean. Turn the sponge cake onto a wire rack and set aside to cool completely.
5. When the sponge cake has cooled down, trim the edges off & cut into 4 equal strips.
   
6. To make chocolate icing, combine coconut oil, cocoa, vanilla, coconut milk and rice syrup in a bowl. Blend using an electric mixer on low setting or a whisk for 1 minute. Spread coconut on a plate.
7. Spread a thin layer of chocolate icing on one side of the sponge cake strips.Stick each two strips into one, chocolate sides in. 
8. Cut strips into equal lamington pieces – as small or as big as you like.
9. In this final stage, you have to work pretty fast as the icing will start to harden a little. If the icing starts to set, add 1-2 tablespoons of hot water and whisk through again. Using two forks, dip and coat lamington squares with a thin layer of chocolate icing and then dip and roll in coconut. Set aside on a wire rack.
10. Stand for 1-2 hours before serving. Store in an air-tight container, placed on some baking paper, for a few days.  You can store in the fridge but they will firm up.

Andrea xo