When you are out on the trails, sharing this slice with your friends, you can surprise them with some new fun facts like the following. The heaviest lemon ever grown was found in Israel and weighed in just over five kilograms, it was in the Guinness Book of Records in 2003. Hooking a lemon up to electrodes can create a battery to run a small watch. Lemons will stay fresh at room temperature for two weeks and in the fridge for up to six weeks. Lemon juice prevents oxidation in foods, which is the browning of food. Flavonoids in the lemons help improve blood flow. So on this note and last but not least, a website I researched stated that Edmund Hillary owed his success on Everest due to lemons. In the book, The ascent of Everest by Sir John Hunt and in the chapter written by Hillary himself, he said he consumed hot water flavoured with lemon crystals and heaps of sugar. I doubt that would have been the only thing that made him succeed, but I do know that at high altitude the body does create more red blood cells to compensate for the lower oxygen level in the atmosphere, thus blood cells carry more oxygen through the body. So, if the lemons help improve blood flow, even more oxygen will be circulated through the body which is what you need in a high-altitude, low-oxygen environment. Makes sense to me but food for thought right, got your slice ready, Everest anyone? Let’s go.
At home preparationPreheat a fan forced oven to 165 °C. Using baking paper, line a 28 x 18 cm baking tray. In a large bowl combine the oats, flour, sugar, coconut, lemon zest and crystallised ginger and mix together. In a pot add the butter, treacle and coconut oil over a low heat until the mix has melted. Take off the heat and add the bicarb. Stir through and add this to the dry ingredients and mix thoroughly. Pat down on the baking tray and cook for about 30 to 35 minutes. Remove from the oven and let cool for about 5 minutes before removing from the tray to a wire rack to cool completely. Cut into square slices and enjoy on the go.
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Bushwalk
