If you asked me how we met I would say ‘She was the one who smiled, who said hello, who made my day.’ Sometimes it is tough being the new kid.
Since then she has become my gym buddy, and that in itself is very brave. I am still searching for my strength when it comes to exercise; weights, certainly not; cardio, I would like to think so, but no; and gymnastics; oh my! Is anyone else this uncoordinated?
While I am collapsing under my weightless bar she tells me I am so strong! When we do pull ups and I swing like a monkey, I hear her voice whisper ‘you can’t be good at everything!’ Needless to say she has made me laugh countless times.
She eats everything I make, even if I have to leave it at her doorstep, and then answers happily as I drill her on a cookie; I am sure she must think I am crazy. She replies to my 6am text messages about what shoes I should wear to the gym or my lousy nights sleep, she shares my recipes with everyone, chats to me when my household falls to sleep at 8pm, and even lets me borrow her runners!
Life has been better since Rach came along and I hope this fabulous friend, beautiful Mother and truly awesome gym buddy has the greatest birthday! Here’s your lemon-not-quite-meringue. Thanks Rach, you’re a gem.
Lemon and Macadamia Slice
- 12 medjool dates
- 2.5 cups desiccated coconut
- 3 cups macadamia nuts*
- 1/2 cup maple syrup
- zest and juice of one lemon
- 1 teaspoon vanilla
Depending on the speed of your blender you may need more dates, however 12 works perfectly for me. You do need to be patient and allow for quite a bit of blending time. Also, depending on the speed of your blender you may prefer to zest the lemon with a zester or grater. This is how I do it –
- Place the coconut and dates into your blender or food processor, blend or pulse at high speed until the mixture comes together.
- Line a 20cm x 20cm cake tin with baking paper hanging over the sides. Press the base firmly into your lined tin.
- Place the macadamia nuts and lemon peel or zest into your blender / food processor, blend until you have a smooth butter, there should not be any pieces of lemon peel. Add in the maple syrup, lemon juice and vanilla. Mix until well combined. Pour over the base, level with the back of a spoon and place in the freezer to set. I typically remove the slice from the freezer after approximately two hours, cut it into pieces and return it to the freezer.
*using half macadamia’s and half desiccated coconut will give you a firmer topping.
This slice has a very firm base and a soft topping, it is delicious, however If you would like a firmer topping you can follow the tip above and if you would like a softer base you can add extra dates or some macadamias. You can also store the slice in the fridge. Decrease the maple syrup and increase the lemon to suit your taste. How I have written the recipe is how we love it and I hope you do too.
Photo credit – Rose Hewartson Photography