Blueberry Burst Smoothie
Bursting with flavour, this smoothie is packed full of nutrients to support your health. From the an...
1 cup almond meal
1 cup raw cashews (soaked for at least 30 minutes)
2 cups desiccated coconut
1 cup water
1/4 cup rice malt syrup
2 Tbs coconut oil
2 cups rosella flowers
1 Tbs lemon juice
1/2 cup rice malt syrup
1 tsp vanilla extract
1/2 cup coconut oil
1/2 cup cacao powder
1/4 cup rice malt syrup
1 cup desiccated coconut, plus extra for coating
To make the lamington base, add the almond meal, soaked cashews, coconut, water, rice malt syrup and coconut oil to a blender and blend until combined.
Line a 12cm x 27cm baking tin with baking paper. Pour the base mixture evenly into the tin and freeze for a minimum of 3 hours.
To make the rosella jam, combine the rosella flowers, lemon juice, rice malt syrup and vanilla in a medium-sized saucepan and cook over a low–medium heat for 15 minutes. Stir frequently to avoid sticking. Let the mix cool a little, then blend until smooth. Cool jam completely.
To make the chocolate coating, add the coconut oil, cacao powder and rice malt syrup to a small saucepan. Cook over a medium heat for 3–5 minutes, stirring frequently until the mixture is totally combined and smooth. Pour the mix into a large bowl.
To construct the lamingtons, remove the chilled base carefully from the baking tin and cut it into 10 even rectangles. Prepare a large plate with desiccated coconut for rolling and place alongside the bowl of chocolate coating. Dunk each piece into the chocolate coating, then roll in the desiccated coconut. Repeat this for all the pieces.
Carefully cut each coated piece in half lengthwise. Use a butter knife to spread enough of the jam to generously cover one half and place the other on top. Gently press to bind both halves together. Repeat for all the pieces.
Put the lamingtons in an airtight container in the freezer to firm up for a few hours. Let them defrost for 30–60 minutes before serving.
Credits: This is an edited extract of Australian Bush Superfoods by Lily Alice & Thomas O’Quinn published by Explore Australia RRP $29.99 and is available in stores nationally
Photo Credits: This is an edited extract of Australian Bush Superfoods by Lily Alice & Thomas O’Quinn published by Explore Australia RRP $29.99 and is available in stores nationally