Australia Day time ‘Paleo’ Lamingtons

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Australia Day time ‘Paleo’ Lamingtons

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There are so many fabulous reasons for having being Australian. I feel really blessed to call Australia home (& I love the Peter Allen track too). Just what a privilege to live in a beautiful, safe, friendly nation. Whilst Australia doesn’t have the loooooong culinary background many other countries have, we are trying, and on Australia Time we try to serve all of the Aussie meals fare simultaneously. Some of which is dubiously ‘borrowed’ from our Eastern Island of New Zealand, but in any event from the day of lamb, Resepi Tiramisu Lava Cheesecake shrimps within the barbie, pavlova and lamingtons (& beverage I suspect for most). Some might even have launched kangaroo into their Australia Day BBQ.
This year, we will friends for an Australia Day BBQ (funny as Kelly is American, but hosting the party!) and I’m bringing dessert, but before that, tonight, we have been having Veronika & Alex from your Pumpkin Home over for supper. They’re Slovenian which is going to be their 1st Australia Day, therefore we are celebrating early with them, and our lovely neighbours (component Spanish & Dutch) tonight. Actually come to think about it, among the joys of Australian existence is getting to learn 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, if you follow me on Facebook , you’ll understand that I had formed a ‘pavlova palarver’ last night. Firstly I attempted to make a ‘healthier’ edition of pavlova by using xylitol instead of glucose. Fail #1. It was rubbery and spongey. Tastes ok but definitely not a pav to expose to new close friends. I have attempted a year or so ago to use coconut glucose and whilst it tasted caramely it was quite flat, much like fail #2.
Then I chosen whole sugar sugar. I don’t know what happened, probably I didn’t defeat the egg whites more than enough, perhaps the dish wasn’t dry more than enough, perhaps it was the defrosted egg whites. In any event, it was a sloppy, runny clutter. Cooked up okay, if you like thin pavlova discs…
I QUICKLY put the call out to those of you in Facebook. HEEELLLPPPP. The majority of you helpfully/unhelpfully advised to use a Kitchenaid not a Thermomix. Helpful easily hadn’t offered my Kitchenaid to be able to choose the Thermomix. Unhelpful because I no more possess a Kitchenaid. I nearly opted for the handheld beaters but I had been determined to make it function. I cleaned the bowl with vinegar and dried out it totally. I turned the air conditioning on because it was so humid. I used fresh room temp egg whites and I implemented this recipe towards the letter. Phew, I’m proud to say this WORKED!! Will post on social media the decorated edition later on today (am considering mango & cream). I love that it is the articles with my failures that obtain the biggest responses 😉
So tonight I think I’ll give my guests a taste of all 3 pavs.
Back again to the lamingtons. No disasters here I’m very happy to say.
Store bought light fluffy ‘normal’ lamington (I thought they ought to reach try the ‘primary’).
The Lamington Bliss Ball (see recipe below). That is a true champion. Doesn’t have the ‘cake-y’ centre but totally gets the chocolate coconut flavours. Most sensible thing is you can make these year round and get a flavor of Australia anytime. I also made this small lamington bliss balls video for you of these.
Australia Day ‘Paleo’ Lamingtons
8 Medjool dates
1 cup (toasted optional) nuts (I used slivered almonds because I needed them but macadamias would be even better and much more Australian!)
1 cup desiccated coconut
1-2 Tbsp coconut oil
1 tsp vanilla paste
Blitz all substances together within a food processor/blender or Thermomix until desired uniformity.
Move into balls and roll in extra coconut.
Store in refrigerator or freezer.
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