Another Australian classic made with a healthier, wholefood twist here inspired by our friends at Honest To Goodness but we have added in our favourite a2Milk!

INGREDIENTS
  • 3 eggs
  • 2/3 cup organic coconut oil
  • 1/3 cup organic brown rice syrup
  • 1 tsp organic vanilla extract
  • 2 tsp aluminium-free baking powder
  • 1/2 cup organic arrowroot powder
  • 3/4 cup almond meal
  • 1+1/2 cups organic desiccated fine coconut

CACAO ICING

  • 2/3 cup organic coconut oil
  • 1/2 cup organic raw cacao powder
  • 3 tbsp a2Milk
  • 1 tsp organic vanilla extract

RASPBERRY CHIA JAM

  • 3 cups (400g) organic frozen raspberries
  • 4 tbsp organic honey or maple syrup
  • 2 tbsp organic chia seeds
  • 1 organic vanilla bean, seeds scraped (or 1/2 tsp organic vanilla powder)

RASPBERRY CHIA JAM – THE METHOD

  • Place raspberries and honey (or maple/brown rice syrup) in a medium-sized saucepan and slowly bring to the boil, stirring frequently.
  • Reduce heat to low and simmer for about 2 minutes.
  • Stir in the chia seeds and cook the mixture for a further 2-3 minutes, stirring from time to time to stop the jam from sticking to the bottom of the saucepan.
  • Remove from heat and stir in the vanilla paste.
  • Allow to cool before using.
  • Store in the fridge.

LAMINGTONS – THE METHOD

  1. Preheat the oven to 165C. Lightly grease a 20cm x 20cm square baking tin and/or line with baking paper.
  2. Melt and mix the coconut oil, rice syrup and vanilla. Beat the eggs so they are thick and creamy. Slowly add the coconut oil mixture while beating the eggs. Then add the baking powder, arrowroot flour and almond meal. Gently combined all these ingredients.
  3. Pour the mixture into the baking tray and bake for approx 15-20 minutes until slightly golden and a fork comes out clean.
  4. Allow to cool completely and then remove from the tin. Trim the edges off the cake and cut into 16 even squares.
  5. Pair up the cake squares and smear the jam in between the lamington layers.
  6. To make the chocolate icing, mix the coconut oil, cacao, milk, rice syrup and vanilla together so it’s smooth.
  7. Spread the desiccated coconut on a clean surface or on baking paper.
  8. Use a cheese or butter knife (small knife with curved edge) to spread the icing on all sides. Note: if the icing seems too runny to spread, chill in the fridge for about 10 minutes first.
  9. Roll the lamingtons in the coconut, making sure to get all sides. Pat the coconut into the chocolate icing then sprinkle more coconut – this will make handling the lamingtons easier and avoid finger marks!
  10. Put the lamingtons in the fridge as the coconut oil in the icing will melt if it’s warm. Otherwise, leave out until you’re ready to eat them!

 

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