Guilt-less Desserts & Treats for your Family
So this morning I realised that I had lost my hair brush. “So what?” I can hear you asking. Not really news worthy?
I’ve lost my hair brush and the last time I can remember using it was last week. That means I have gone 6 days without brushing my hair. I’m ashamed to admit it but yes; I have not brushed my hair for almost a week. And I call myself a lady!
My hair has become less compliant the older I get. I have quite fine hair, but a lot of it so it is deceptively thick. Back in ’06 I had an ill-fated pixie cut which must have made my hair follicles angry because they grew back twice as thick as before. Since I’ve had babies my hair has changed too, and not for the better.
Pregnancy books will always gloat about how shiny your hair will be when you are up the duff (I think it’s a way of distracting you from your swollen ankles) but what they forget to tell you is what happens afterwards. (NB. this is quite a common occurrence, for pregnancy books to never tell the whole truth! I don’t think I saw one book that mentioned the cow that I would hear moaning or how much it would hurt to go to the toilet afterwards). I’ve had friends lose their hair post-partum, others have simply forgotten to wash it for weeks and then there’s mine that has developed a toilet brush style crinkle in it.
If all my hair looked like it had been attacked by my 1987 era hair crimper than at least I would have something to work with, but instead it’s a sporadic mess of tangles, curls and dead straight parts. It’s like my hair has multiple personalities; most of whom I don’t enjoy the company of! My standard ‘hair do’ is a pulled back kinda bun/kinda mess which doesn’t require a hair brush or any fancy equipment. It also doesn’t get you a hair modelling contract but thems the breaks!
So, losing my hair brush should be an issue. Well, it would be for most people with some standard of personal grooming and self-respect, but I am still on maternity leave and it’s school holidays so there has been little need for a regular beauty routine. Let’s hope I find my hair brush before school starts so I won’t be banished by the school mum mafia!
I made this Lamington Slice with un-brushed hair. Truth be told I was probably in my pyjamas and sans deodorant as well but don’t hold that against this twist on an Aussie classic. This Lamington Slice is much easier to make than a Lamington, and you don’t need a ruler to cut them CWA style. It starts with a chocolate biscuit base that’s made in the food processor (or by hand if you have big biceps) that’s partially baked before being smothered in Strawberry Jam (you can make your own Sugar Free Strawberry Jam using this recipe or use a store jam). The Coconut Macaroon (not to be confused with a macaron) is made by stirring the ingredients together and then adding it to the base. You’ll know when the Lamington Slice is ready to come out of the oven by the colour of the macaroon; it will change to a nice golden colour.
The last step in your super easy Lamington Slice is to drizzle the chocolate on top. I always choose to make chocolate (’cause it’s super easy) but you can melt commercial chocolate if you choose. I had wanted to drizzle the words ‘Aussie, Aussie, Aussie’ on top but there was not enough space. I contemplated drizzling a map of Australia but my artistic talents start and end with stick figures so that too was never going to happen.
This Lamington Slice is the perfect treat to take to an Australia Day BBQ. There’s no need to worry about a cracked Pav when you’ve got this simple, easy to make slice on your side. There are lots more Australia Day recipes on Mummy Made.It (you’ll find them here in the Holidays section) and I have two more coming to you before the 26th, including a Lamington Biscuit and a tropical twist on a Lamington. I hope you’re not melting away in the Summer heat. Remember to stay cool with these Icy Poles and this Mango Ice Cream.
P.S. I’m pretty sure it wouldn’t be unAustralian to eat this all year round!
- 2/3 Cup Coconut Flour
- 1/4 Cup Almond Meal
- 1/4 Cup Cocoa
- 1/2 teaspoon Baking Soda
- 2 Tablespoons Coconut Oil
- 2 Tablespoons Maple Syrup or Honey
- 2 Eggs
- 2 teaspoon Vanilla Extract
- 1/2 Cup Raspberry Jam (make your own sugar free jam or use a commercial jam)
- 2 Egg Whites
- 1 1/3 Cup Desiccated Coconut
- 2 Tablespoons Maple Syrup
- (this can be replaced by 50 grams of melted chocolate)
- 1 1/2 Tablespoons Coconut Oil
- 1/2 Tablespoon Maple Syrup
- 1/2 teaspoon Vanilla Extract
- 1 1/2 Tablespoons Cocoa
- Preheat oven to 180C/360F. Grease and line a baking tray (mine was 16cm X 25cm but a 20cm/8inch square cake tin can also be used). Make sure the baking paper extends over at least 2 of the edges in assist in removing the slice.
- Place all the base ingredients into a kitchen processor and blend for 30 seconds.
- Scrape down sides and pulse until a dough forms.
- Form the dough into a ball and place in the fridge for 20 minutes. This firms the dough and makes it easier to roll out.
- Place the dough into a cake tin and press to form an even layer (I used a shot glass as a mini rolling pin)
- Bake for 10 minutes until the base is firm on the outside. Remove from the oven.
- Whilst the base is baking, making the coconut macaroon by combining the egg white, maple syrup and coconut in a bowl.
- Spread the jam over the hot chocolate biscuit base and evenly spread the coconut mixture on top.
- Return the tray to the oven and bake for a further 25 to 30 minutes, or until the coconut has started to turn golden in colour.
- Allow the slice to cool completely in the tray before removing, using the extended edges of baking paper.
- Make the chocolate mixture: over a low heat melt the coconut oil and add the remaining ingredients; stirring until combined.
- Drizzle the chocolate evenly over the slice.
- Wait 30 minutes for the chocolate to set (you can do this in the fridge if it’s a warmer day) then slice and serve.
- The slice will need to be kept in the fridge.