January 21, 2015


Every time another celebration rolls around I am kindly reminded that all the sugary treats used to celebrate specific occasions are no longer my friends.

With Australia Day approaching the shelves at my local supermarket are overflowing with pre-packaged lamingtons, green and gold iced donuts and all the sweetened creams, syrupy fruits and sugary bases needed to make a classic pav! I should also mention the shelves are fully stocked with hot cross buns too!! Like, what the heck?!!! Anyway I digress...

Australia is internationally renowned for these unique desserts and as such, we eat them en masse every Oz Day.

SO... do not fret if you too are on a health journey like me. I have found some amazing alternatives that mean we can still celebrate whilst also generating some new HEALTHY Australian traditions!!

Sugar Free Lamingtons!

* 125g butter, softened
* 1/2 cup rice malt syrup
* 1/2 tsp vanilla powder
* 3 eggs
* 1 3/4 cup SR flour
* 1/2 cup milk
* 2 cups shredded coconut

* 2 Tbs rice malt syrup
* 1/4 cup cacao
* Tbs butter
* 1/2 cup boiling water

Chia Jam
* 1 cup raspberries
* 2 tbs chia seeds
* 2 Tbs water

1. Preheat oven to 180 degrees
2. Beat butter, syrup and vanilla until light and fluffy. Add eggs one at a time.
3. Sift in flour and add milk, stirring to a smooth mixture
4. Pour into a greased pan and bake for 30 mins. Remove from oven and cool on rack before cutting into even squares.
5. In a pan, melt butter, syrup and water together over low heat. Stir through cacao and remove from heat to cool.
6. Dip lamington squares in chocolate, roll in coconut and allow to set.
7. Serve sliced in half with a spread of jam and enjoy!!

To make the jam:
Blend together water, raspberries and chia seeds to a smooth consistency
Simmer in a pan over low heat until reduced to a jammy consistency.

Guilt-Free Aussie Pav!

* 4 egg whites
* 1/2 cup natvia
* 3 tsp arrowroot or cornflour
* Tsp white vinegar

To serve:
* 300ml reduced fat thickened cream (check suitability for whipping)
* 1 tsp vanilla powder
* 2 tsp natvia
* Fresh berries

1. Beat eggwhites until soft peaks form. Add natvia gradually whilst continuing to beat mixture until stiff peaks form
2. Sift over arrowroot/cornflour and add vinegar and gently fold through mixture
3. Pour onto a lined baking tray and bake on 120 degrees for an hour. Turn off oven and allow to cool inside oven.
4. Once ready to serve, top the meringue with whipped cream and fresh berries!

Happy Australia Day everyone xxxx

Please reload

Featured Posts

Winter Warmer Brekky Pt 4

July 2, 2015

Please reload

Recent Posts

September 19, 2018

July 26, 2018

September 21, 2015

June 20, 2015

Please reload

Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

Follow us on Facebook!

© 2019 Body Classique Pty Ltd

  • Facebook App Icon
  • Instagram App Icon

55B Suffolk Rd Tomerong NSW 2540

0404 589 066