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Happy Australia Day – My Paleo Lamington

January 26, 2014

My Paleo version. Gluten free, dairy free and refined sugar free

My Paleo version. Gluten free, dairy free and refined sugar-free and NUT free

During my childhood, I was never a huge fan of the humble lamington. It was always hard to find a good one. Often they were a bit dry and cloying. And ironically, coconut wasn’t high on my list as a kid.  My interest developed with the advent of the annual lamington drive at school. These lamingtons were different! Soft and jammy, extra sweet and spongy – we shipped them out by the hundreds – who could sell the most became the challenge! Sadly, it was never me. My network of friends and neighbours and family weren’t enough to support the competition, however, I did cultivate a penchant for those plasticky bricks of sponge!

Heaven forbid.

Touted as a Queensland invention (YAYY! Queensland!) the lamington is equally popular in South Africa and New Zealand, I’m told. There is also a lesser known rendition in Ohio, USA, where they are called coconut bars. In New Zealand it is common for the icing to be raspberry pink rather than chocolate flavour.

I admit I’m still not a huge fan of the lamington but being Australia Day and after several requests, I thought I had better jump on the bandwagon and get with the spirit of things! I really did want to do a pavlova for Australia Day and have been trialling several sugar free pavlova recipes but none good enough yet.

This recipe is easy peasy, just a little fiddly with the dunking & rolling. Making lamingtons for me, joins the same ranks as crumbing schnitzels – a task I try to avoid but don’t let me put you off – this recipe is pretty yummy!

The trick is to cut your sponge when it is fridge cold. Trim the sloping edges away so you have some nice square edged blocks. Also, have your chocolate sauce smooth and cool enough to be quite viscous but not too cool that it is not “drippy”. If it is too warm, it will be too runny and the coconut will absorb it and/or fall off. You will need about 100g of desiccated coconut for rolling, toast it to increase the flavour if you like.

Happy Australia Day everyone! xx

Its a messy job but worth it!

It’s a messy job but worth it!

6 eggs

2 tabs maple syrup or brown rice syrup
vanilla to taste
stevia to taste (I used 1/2 teas liquid)
100g coconut oil
70g coconut flour
2 teas baking powder

Whip the eggs, vanilla and maple on SP 7 for  1 minute. Measure out the oil  and drizzle in slowly on SP 6 to get a thick glossy sauce.

Add the dry ingredients and mix on SP 2 for 5 – 10 seconds until smooth. Pour into a square pan and bake at 160ºC for 30 minutes, or until a skewer comes clean. Cool, preferably overnight in the fridge. A cold sponge aids in dipping & rolling.

80g cacao butter
100 coconut oil
25g cacao powder
80g honey
pinch cinnamon
stevia to taste

100g desiccated coconut, raw or toasted

Mix all sauce ingredients in the TM on SP 4 at 60°C for 3 minutes. Set aside in a wide bowl and allow to cool and thicken.

Cut the cold sponge and dip in the chocolate sauce, drain for a minute and then roll in coconut so that it is well coated. Set aside to come to room temperature before serving.

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