Makes: 16 lamingtons (approx.)
G'day mate!
For all of our international friends, January 26th is Australia Day and on this particular day we tend to celebrate all things Aussie. Snags and prawns on the barbie, lamb chops grilled to a crisp, creamy coleslaw, pavlova, cool beers…and lamingtons. If any one tells you being healthy is boring, that you miss out on all the fun stuff, tell them to come and see me – I’ll set them straight!
In fact, I’ll start right now by sharing this healthy lamington recipe (guilt free if you don’t eat the whole tray, that is). So hop to the kitchen, whip up some gluten free lamingtons and indulge the healthy way. Happy Australia Day Aussies, I can’t wait to see your creations!
For the cake:
3 whole eggs
3/4 cup almond meal
2/3 cup coconut oil
1/2 cup tapioca flour
1/3 cup rice malt syrup
1 tsp gluten free baking powder
1 tsp vanilla extract
For the icing:
2/3 cup coconut oil
1/2 cup cacao
3 tbsp almond milk
3 tbsp rice malt syrup
1 tsp vanilla extract
1 1/2 cup desiccated coconut
To make the cake, preheat your oven to 165C. Grease a 20cm x 30cm baking tray with a little coconut oil and line the baking tray with paper, the oil will help the paper adhere nicely to the tray.
Melt and combine the coconut oil, rice malt syrup and vanilla extract. Beat the eggs until thickened, foamy and creamy. Gradually add the coconut oil mixture while still beating the eggs, then add baking powder and the tapioca and almond meal. Fold all ingredients through carefully. Pour into prepared baking tray and bake for 20 minutes or until slightly golden and a skewer comes out clean. Turn onto a wire rack and allow to cool completely. Once cool, trim the edges off the sponge cake and cut into 4 equal strips lengthways and then into small squares (I used a ruler to ensure the squares were even, and they were just under 4cm wide). Pair up the sponge squares so one sponge sits on top of the other.
At this point you can either fill your sponge with Raw Raspberry Vanilla Chia Jam or simply fill with chocolate icing (I think the chia jam sets these lamingtons apart from their plain and boring cousins :) You will need no more than a teaspoon of filling, too much and the lamingtons will slide apart.
To make the chocolate icing, simply combine the coconut oil, cacao, almond milk, rice malt syrup and vanilla and stir until smooth. Spread dessicated coconut onto a clean plate. Now it's time to get messy. Use a butter knife to spread a layer of chocolate icing over all sides of the sponge. Then dip and roll in the coconut, covering all sides. Set aside on a wire rack, if it's a warm day I'd advise putting them in the fridge to set slightly.
Gluten free, refined sugar free lamington goodness. Happy Australia Day.
We have an Australia Day Pavlova recipe coming for you later this week, it too is refined sugar free. What else would you like to see made healthy for your Aussie Day BBQ?
