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    1 day ago by brownpapernutrition At this time of year I usually post several health hacks to survive the silly season but this year I am going to keep it simple with just three... 1.Keep your body moving 2.Drink plenty of water 3.Prep and pack your lunch. Why lunch? Well i figure brekky you can pretty much pick up easily even if it’s muesli and yoghurt to have at your desk but lunch rolls around and people generally have their moment of fast food temptation and then go into party food and alcohol for the evening ahead. Prep a few ingredients and pack them up
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Plant based, raw, nut free lamingtons

To be honest…when I started making these I had full intention of making a healthy variation on a Bounty Bar, but then I completely forgot to add in a step and the chocolate spread into the coconut and sure enough I had something else!

I had no idea what that something else was going to be but as it turned out these taste SO MUCH like LAMINGTONS, in their raw, whole seeds (cause no nuts in this one!) and delicious date and cacao-y form.

PS. I still plan to make a bounty bar but for now…ENJOY!!!!!

 

PLANT BASED, RAW, NUT FREE LAMINGTONS

Makes 25 pieces

Gluten free : Dairy Free : Vegan : Nut free

Base:

1/2 cup sunflower seeds

1/4 cup sesame seeds

1/4 cup raw cacao powder

1 cup medjool dates, pitted

No sponge-sponge:

2 cups desiccated coconut

1/4 cup coconut oil

2 tablespoons maple syrup

1 teaspoon vanilla

pinch sea salt

Chocolate:

1/3 cup coconut oil, melted

1/3 cup raw cacao powder

3 tablespoons maple

Extra desiccated coconut for sprinkling on top

Place ingredients for base in a food processor and blitz to a crumb, then press into a lined 25x25cm cake tin or dish.

Blend ingredients for sponge in the food processor until it comes together, then press on top of base.

Whisk together ingredients for chocolate in a bowl and pour over the top of the coconut (this was the step where I was meant to do something else to make it a bounty but didn’t!), sprinkle with extra coconut and place in freezer to set for 3-4 hours.

Slice into pieces and serve.

Store in fridge or freezer up to 2 weeks.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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