Just because we make healthy choices doesn't mean we have to miss out. Here are my Paleo, grain free, gluten free, dairy free Lamingtons just in time for Australia Day. I was a bit nervous when the family tried them but when I got comments like 'they taste like the real thing' I thought! YES! I am definitely going to share this recipe. I just whinged it with the cake but made sure that I wrote down the recipe. I went back to the good old method of creaming the eggs and sugar, I don't know if it made any difference as the cake it still quite dense but it works well with the thick firm layer of chocolate and coconut and the whole Lamington flavour and experience is still there and that's what it's all about.
I hope wherever you live you are having great weather because I tell you what we have got an absolutely beautiful day here today. We got an inundated with rain yesterday as we got drenched in something like 150ml over a 24 hour period. Everything looks amazing, bright, clean and colourful and today we have clear skies, sunshine and perfect temperatures.
I hope I've shared these in time for you to make before Monday to have with you Aussie feast or just as a treat. I have another Aussie Icon I have been challenged to healthify!! Will definitely share it if it works out.. who knows might even share a pic if it doesn't ;-)
1 cup xylitol *
1 tsp. vanilla paste
4 tbs coconut oil
1 ½ cups almond meal
1/3 cup coconut flour
1 1/3 tsp. baking powder
½ cup coconut milk
1 tbs coconut yoghurt or more milk
½ tsp. apple cider vinegar
1/2 cup coconut oil
¼ cup melted raw cacao butter or coconut oil if you don’t have cacao
½ cup raw cacao powder
3 tbs coconut milk
2 tbs agave or honey
1 tsp vanilla paste
1 ½ cup dried coconut
- Grease or line a 20x20cm baking dish and pre-heat oven to 180oc
- Add eggs, xylitol and vanilla to a mixing bowl and whizz with an electric beater until it becomes white, light and fluffy.
- Add the dry ingredients and quickly mix them through with the mixer then add the coconut milk, yoghurt and vinegar then mix through until properly combined.
- Pour into the baking dish and bake for 30-35 minutes or until it springs back when gently pressed.
- Allow to cool before removing and slicing into fingers or squares.
- Refrigerate until cold and firm for icing.
- To make the chocolate icing, mix the coconut oil, cacao, milk, liquid sweetener and vanilla together so it's smooth.
- Spread the desiccated coconut into a large baking dish or tray
- Using a fork and spoon gently roll the slice of cake in the chocolate spooning the mixture over the top and side and then removing with the fork so that the excess chocolate can drain away.
- 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!
- Put the lamingtons into the fridge as the coconut oil in the icing will melt if it's too warm and the chocolate coating will set a create a lovely firm chocolate crust.
* I used xylitol not only because it's a healthy choice of sweetener (I always purchase the xylitol made from Birch so as to be sure its not make from GM corn) but also because it's light in colour being white and it helped to keep the cake white. If you don't have it or choose not to consume it then you could try coconut sugar, raw sugar or rapadura.
And if your not an Aussie and you don't have Australia Day to celebrate then by all means have a go at these and celebrate with us in spirit.. :-)