26th January is “AUSTRALIA DAY” a day where we celebrate relaxing with family & friends at home, at the beach, in the park having a BBQ with some lamb chops, a game of Cricket and a one of my “healthy LAMINGTONS” or two, or three!!!
For the cake:
3 whole eggs
3/4 cup almond meal
2/3 cup coconut oil
1/2 cup arrowroot flour
1/3 cup rice malt syrup
1 tsp gluten free baking powder
1 tsp vanilla extract
To make the cake, preheat your oven to 170°C / 325°F / Gas Mark 3. Grease a 20cm x 30cm baking tray with a little coconut oil and line the baking tray with paper. The oil helps the paper from slipping.
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, and then add baking powder, arrowroot flour and almond meal. Mix all ingredients through carefully. Pour into prepared baking tray and bake for 15 – 20 minutes or until slightly golden and a skewer comes out clean. Turn onto a wire rack and cool completely.
1/2 cup jam – I make my own jam from frozen berries.
2 cups frozen mixed berries or you can use whatever berry you like
1 T rice malt syrup
1/4 cup water coconut water or plain water is fine
To make jam, put your berries into a saucepan with the water and heat over low to medium heat, simmering until thickened, about 30 – 40 mins. Remove from heat and stir in rice malt syrup. Set aside to cool
For Chocolate Topping
1/2 cup coconut oil
1/4 cup cacao butter
1/3 cup cacao powder
1 tsp vanilla extract
2 T rice malt syrup
1 cup desiccated coconut (for coating)
Using a double boiler, heat all ingredients together, whisking until desired consistency.
Cut cooled cake in half and spread jam on one half, top with remaining half of cake and cut into even sized squares or fingers.
Dip each square/finger into chocolate topping and then coat in coconut, ensuring to cover all sides. Place on a tray lined with baking paper to set. Be gentle – make them with love and you’ll have the most delicious lamingtons you’ve ever tasted. Store in an airtight container, lamingtons will keep for 2 days – that is if there is any left!
I love hearing from you keep in touch and let me know if you make my healthy lamingtons? You will absolutely love this recipe – so simple and delicious!