Australia Day Paleo Lamingtons
As I recently have some time, I had been browsing on the web last week. In search of new, exciting tips, inspirational meals that I’ve never used before, to delight my loved ones with. Hunting for quite some time yet couldn’t come across too many interesting things. Just before I wanted to give up on it, I stumbled on this tempting and easy dessert simply by accident on ambitiouskitchen. The dessert looked so delicious on its image, it required urgent action.
It had been easy to imagine how it is made, how it tastes and just how much my hubby is going to love it. Actually, it is very easy to please him when it comes to cakes. Anyways, I got into the webpage and followed the step-by-step instuctions which were accompanied by nice graphics of the task. It just makes life much simpler. I could imagine that it is a bit of a inconvenience to shoot photographs in the midst of baking in the kitchen because you ordinarily have gross hands and so i highly appreciate the time and energy she put in for making this post and recipe conveniently followed.
With that said I am inspired presenting my personal recipe in a similar way. Thanks for the concept.
I had been fine tuning the main recipe create it for the taste of my loved ones. I can tell you that it was an incredible outcome. They loved the flavor, the thickness and loved getting a sweet like this in the middle of a lively workweek. They ultimately wanted lots more, a lot more. Thus the next time I am not going to make the same miscalculation. I’m going to multiply the quantity to keep them happy.
Australia Day ‘Paleo’ Lamingtons
There are so many fabulous reasons for having being Australian. Personally i think truly blessed to call Australia home (& I really like the Peter Allen melody too). Just what a privilege to reside in a beautiful, secure, friendly nation. Whilst Australia doesn’t have the loooooong culinary history many other countries have, we are trying, and on Australia Time we try to serve all of the Aussie meals fare at once. Some of which is dubiously ‘borrowed’ from our Eastern Isle of New Zealand, however in any event it’s a time of lamb, shrimps for the barbie, pavlova and lamingtons (& beer I suspect for most). Some may have launched kangaroo into their Australia Day time BBQ.
This year, we’re going to friends for an Australia Day BBQ (funny as Kelly is American, but hosting the party!) and I’m getting dessert, but before that, tonight, we are having Veronika & Alex through the Pumpkin House over for supper. They’re Slovenian and this is going to be their initial Australia Day, therefore we are celebrating early with them, and our wonderful neighbours (component Spanish & Dutch) tonight. In fact come to think about it, one of the joys of Australian lifestyle is getting to know many from further afield!
On our menu tonight is slow roasted calf of lamb served with last week’s roasted pumpkin & Perisan feta salad then we’ll have lamingtons three ways and pavlova 3 ways.
Before we reach the lamingtons, in the event that you follow me on Facebook , you’ll understand that I had developed a ‘pavlova palarver’ last night. Firstly I tried to produce a ‘healthier’ edition of pavlova through the use of xylitol rather than sugars. Fail #1. It had been rubbery and spongey. Tastes ok but definitely not a pav to introduce to new friends. I have attempted a year or so ago to make use of coconut sugars and whilst it tasted caramely it was quite flat, much like fail #2.
Then I opted for whole sugar sugar. I don’t know what happened, perhaps I didn’t beat the egg whites more than enough, perhaps the bowl wasn’t dry enough, perhaps it had been the defrosted egg whites. In any event, it was a sloppy, runny mess. Cooked up ok, if you like slim pavlova discs…
I QUICKLY put the decision out to those of you on Facebook. HEEELLLPPPP. Most of you helpfully/unhelpfully recommended to use a Kitchenaid not really a Thermomix. Helpful if I hadn’t sold my Kitchenaid to be able to choose the Thermomix. Unhelpful because I no more have a Kitchenaid. I nearly opted for the hand held beaters but I was determined to make it work. I cleaned the dish with vinegar and dried it completely. I switched the air-con on since it was therefore humid. I utilized fresh room temp egg whites and I adopted this recipe towards the notice. Phew, I’m very pleased to say this WORKED!! Can post on social media the decorated edition later today (am thinking mango & cream). I love that it is the content with my failures that get the biggest responses 😉
So tonight I think I’ll provide my guests a flavor of all 3 pavs.
Back again to the lamingtons. No disasters here I’m pleased to say.
Store bought white colored fluffy ‘normal’ lamington (We thought they ought to get to try the ‘original’).
The Lamington Bliss Ball (see recipe below). That is a true champion. Does not have the ‘Floating Island Cake Recipe (http://Dailyviews.Org/Celebrate-Mothers-Day-The-Local-Way-14/)-y’ center but totally gets the chocolate coconut flavours. Most sensible thing is you may make these year round and get yourself a taste of Australia anytime. I actually made this little lamington bliss balls video for you personally of these.
Australia Time ‘Paleo’ Lamingtons
8 Medjool dates
1 cup (toasted optional) nuts (We used slivered almonds because I had developed them but macadamias would be even better and more Australian!)
1 cup desiccated coconut
1-2 Tbsp coconut oil
1 tsp vanilla paste
Blitz all substances together in a food processor chip/blender or Thermomix until desired regularity.
Move into balls and roll in extra coconut.
Store in fridge or freezer.