Sunday, 25 January 2015



(Makes 25)


Lamington Cake:
6 Eggs
1 tablespoon vanilla extract
2 tablespoons raw honey or sweetener of your choice (organic maple syrup, few drops stevia etc)
1/4 cup (60 ml / 2 fl oz) macadamia nut oil or your choice of (cold pressed coconut oil,
butter or olive oil)
1/2 cup ( 70 g / 2 1/2 oz) coconut flour
2 teaspoons gluten free baking powder
1 cup fresh or frozen raspberries
1 cup shredded or desiccated coconut for rolling

Chocolate ganache:
100 g good quality dark eating chocolate 70 % cocoa – finely chopped
60 ml Coconut milk


Make your lamingtons:

Preheat your oven to 160 C. Whip the eggs, vanilla and honey for 10 minutes until light and creamy. Pour in the macadamia nut oil with the eggs still whipping and mix well. Add the coconut flour and baking powder and mix until combined. Pour lamington cake mix into a square 22 cm baking tin lined completely with baking paper.
Sprinkle the raspberries evenly over the top. Bake for 35 – 40 minutes or until cooked through. Cool for 30 minutes before lifting out from the tin to completely cool. Divide cake into 25 mini squares.

Make your chocolate ganache:
Heat the coconut water or coconut milk if in a small pan until almost boiling. Turn off the heat. Add the chocolate and stir it through the coconut until you have a smooth silky ganache. Spread each square of lamington with a little chocolate ganache very lightly and thinly with a small knife on all sides. Roll in coconut and place onto a tray lined with baking paper to set. Enjoy. These delicious lamingtons will keep covered in the fridge for up to 4 days.

Source: The Healthy Chef