This year is an extra special Australia Day for me as I give my pledge and become an Australian Citizen.  I will have my ceremony with my folks, Mike The Chippie & our two kids alongside me.  It is a real milestone in our journey and path to end up here in this slice of paradise, my true soul home.  I have been asked to be in the local paper too to celebrate Australia Day, so all super exciting.

On Australia Day we celebrate all that is great about Australia and wowee what a lot to celebrate. The top 3 things I celebrate the most about Australia are:

1. The Australian positive outlook ‘she’ll be right’.
2. The amazing outdoors – nature, beaches, forest and so much s p a c e .
3. The opportunity!  I am creating the life of my dreams and feel hopeful for my future.

Collaboration & Sisterhood

If you have been hanging around with me for a while you will know I am crazy about collaboration over competition.  When we work together for a common goal or to spread the same message not only does the message reach further but it feels amazing too.  True sisterhood.  I’ve got a great network of Primal Pals doing amazing things in the world and my goal is to showcase them to you, remember Emma Turton’s German Rye Bread  – yep, more of that! (Of course it didn’t really have any Rye in it!)

Fiona Douglas – The Healthy Spin

Fiona Douglas is the creator of this incredible Lamington Recipe.  Fiona and I first met in the Quirky Cooking Chat Group and she will soon be a guest on the Primal Alternative Podcast, so look out for that episode!

Fiona lives in Perth, WA and is the face behind Food Four Thought and The Healthy Spin.  If you didn’t guess by the name Fiona is a fellow Thermomix fan!  Food 4 Thought Gourmet offers hands-on cooking classes and cooking demonstrations for private and corporate functions at the client’s own premises throughout Perth and suburban areas. Fiona is busily working behind the scenes on The Healthy Spin, so stay tuned!

You can get in touch with Fiona via her Facebook Page and sign up to her newsletter to be among the first to get her amazing recipes.  Follow this link and enter your details here.

Fiona says “Here is my Healthy Spin on the humble Lamington.  Although a far cry from the traditional version, I hope you enjoy this one just as much”.  What do you think?  Will you make them?  Let us know in the comments below. I know for sure I couldn’t even contemplate (or feel like) a conventional Lamington so this one is a winner already!

Preparation Time: 23 minutes plus setting time

Cooking Time: 2 minutes

Makes: about 12 Lamingtons

Total Prep Time: 25 minutes plus setting time

Ingredients

Base

• 40-60g maple syrup (or sweetener of your choice)
• 100g blanched almonds or macadamia nuts
• 100g raw cashew nuts
• 120g shredded coconut
• 70g coconut oil
• 2 tsp vanilla bean paste or extract

Filling

• 1 batch of Strawberry Chia Jam (you will get this recipe in Fiona’s newletter)

Coating

• 100g dark chocolate, roughly chopped
• Extra shredded coconut

You will need

• Slice tin (approx 30x20cm) lined with non stick paper
• Spatula
• Tray

Method

1. If using Erythritol or similar, mill with MC on/ 10 secs / Speed 9. Scrape down.  Otherwise skip this step.
2. Add all base ingredients to mixing bowl and blend 20 secs / Speed 8
3. Scrape down and mix ingredients with spatula, blend again 20 secs / Speed 8 or until mixture holds together when a small amount is squeezed in your hand.
4. Divide mixture in half.  With damp hands, place half into lined tin and press down firmly.  It should be approx. 1/2 -1cm in height when finished.  Freeze for up to 20 mins or until firm.
5. Remove base from tray, keeping it on the paper and place onto a chopping board.  Cut base in half ( it doesn’t matter if you cut the length or the width), set half aside.  Spread enough Strawberry Chia Jam on one half to make a thick filling.  Spread evenly and place set aside half of the base of top.  Gently press down to secure in place without squeezing filling out.  Place onto the paper and (using the paper), carefully pick up the completed Lamington and place back into tray to hold in place.  Freeze for a further 20 minutes or until set together.
6. Once set, prepare coating.  Add dark chocolate to mixing bowl, mill for 10 sec / speed 9.  Scrape down and melt 2 mins / 60 degrees / speed 2
7. Pour chocolate into a bowl and extra shredded coconut into a separate bowl.
8. Remove slice from freezer and cut into bite sized Lamingtons.  One at a time, coat with chocolate, then coconut.  Place each one onto tray and refrigerate until needed.  These can also be frozen.  Remove from freezer 10 minutes before serving to allow to thaw slightly.

Notes

• You can also make this mixture into bliss balls.  Pipe small balls of Strawberry Chia Jam onto a tray lined with non stick paper and freeze until firm.  Then wrap each jam ball in the base mixture and coast each bliss ball with chocolate and coconut.
• You can use any combination of the nuts mentioned.  You may need to mill the mixture a little less if you use all macadamia and cashew nuts as they are softer.

If you love to create with your Thermomix why not join our national network of local producers and become a Primal Alternative Producer?  For more on that click here!

Go forth and enjoy and have a spectacular Australia Day my friend, celebrating everything that is great about this country!

Love,
H