Australia Day lamington's with a twist!

With Australia Day just around the corner what better time to try a new lamington recipe. We have included both a gluten free version and a vegan spelt version so there's something for everyone! These were two recipes we certainly LOVED testing! 

GLUTEN FREE LAMINGTONS

*recipe and picture from The Healthy Chef. 

Ingredients:

6 organic eggs

1 teaspoon vanilla bean paste or 2 teaspoons vanilla bean extract

2 tablespoons raw honey or sweetener of your choice (organic maple syrup, few drops stevia etc)

¼ cup (60 ml) macadamia nut oil or your choice of (cold pressed coconut oil, butter or olive oil for a nut free version)

½ cup (70 gm) coconut flour

2 teaspoons gluten free baking powder

1 cup (150 gm) fresh or frozen raspberries

1 cup (75 gm) shredded or desiccated coconut for rolling

 

Chocolate ganache:

100 gm  good quality dark eating chocolate  70 % cocoa – finely chopped

100 ml coconut milk or pouring cream

 

Method:

1. Preheat your oven to 160 C / 320 F.
2. Whipthe eggs, vanilla and honey for 10 minutes until light and creamy.
3. Pour in the macadamia nut oil with the eggs still whipping and mix well.
4. Addthe coconut flour and baking powder and mix until combined.
5. Pour lamington cake mix into a square 22 cm baking tin lined completely with baking paper.
6. Sprinkle the raspberries evenly over the top.
7. Bakefor 35 – 40 minutes or until cooked through.
8. Coolfor 30 minutes before lifting out from the tin to completely cool.
9. Dividecake into 25 mini squares.

 

Make your chocolate ganache:

1. Heat the cream or coconut milk in a small pan until almost boiling.  Turn off the heat.
2. Addthe chocolate and allow to sit for 2 minutes without stirring.
3. Stirthe mix until you have a smooth silky ganache.
4. Spreador dip each square of lamington with a little chocolate ganache.
5. Rollin coconut and place onto a tray lined with baking paper to set. 

 

These delicious lamingtons will keep covered in the fridge for up to 4 days.

 

Vegan Spelt Lamingtons

*recipe inspired by vegan cooking and other random musings blogspot

 *Learn more about our love for spelt here.

Ingredients:

2 cups organic whole grain spelt flour

¾ cup organic coconut sugar

2 tsp baking powder

1/4 tsp salt

2 tbs linseed meal and 6 tablespoons warm water (as egg replacer)

3/4 extra virgin olive oil

2 tsp pure vanilla extract

1 cup plain rice milk or milk of choice

2 cups organic shredded coconut for coating

  

Chocolate ganache:

100 gm good quality dark eating chocolate  70 % cocoa – finely chopped

100 ml coconut milk

 

Method:

1. Preheat your oven to 160 C / 320 F.
2. Combine flaxseed meal and warm water and set aside.
3. Stir together dry ingredients in a large bowl.
4. Beat in the thickened flaxseed meal mix and then add the rest of the wet ingredients and continue to beat until well combined and light.
5. Gradually add in the wet ingredients to the dry. Just to combine, do not overwork the mix.
6. Spread into prepared 22cm baking tin and bake for 30 minutes or until golden brown and toothpick or knife comes out clean when inserted into the middle.
7. Allow to cool completely.
8. Transfer to a cutting board. Cut into large squares.
9. Cut each square in half, then in half again length-wise, then in half on more time.
10. Put in the fridge to cool for a few hours, this will make coating them easier.

 

Make your chocolate ganache:

1. Heat the coconut milk in a small pan until almost boiling.  Turn off the heat.
2. Addthe chocolate and allow to sit for 2 minutes without stirring.
3. Stirthe mix until you have a smooth silky ganache.
4. Spreador dip each square of lamington with a little chocolate ganache.
5. Rollgently in coconut and place onto a tray lined with baking paper to set. 

  

If you love a bit of jam – check out an easy chia jam recipe here! 

We'd love to see your creations so don't forget to tag us on Instagram or upload them into the private Facebook Group.