So the whole baking deal has taken a bit of a back seat as we’ve cut sugar out of our diet, but I’ve been working away in the kitchen, trying and failing to find baked goods just as good as the sugary stuff. Just in time for Australia day, I’ve made fabulously tasty, refined sugar free Lamingtons. Enjoy!
Three beaten eggs
1 cup self-raising flour
3 tablespoons Rice Malt Syrup
I cup coconut oil
1 cup powdered cacao
2 cups no-sugar-added desiccated coconut
Preheat your oven to 180 degrees Celsius.
With a saucepan on low heat, combine Rice Malt Syrup and butter until melted.
Place flour, eggs and liquid mixture in a bowl and mix together with a whisk until combined. The longer you whisk, the more air and therefore the fluffier your sponge will be.
Line a loaf tin in baking paper and pour mixture in. Place in the oven for 15 minutes, or until you can press your finger in the middle and the cake bounces back. The sides should begin to be a golden colour.
Meanwhile, mix coconut oil and cacao in a bowl until smooth. This is quite a dark mix, so if you (or the people you’re serving to) like it things a little sweeter, add some stevia to taste. Place coconut in a second bowl.
Take the sponge out of the oven when done, and place on a cooling rack.
Once sponge is cool, cut into fingers (approx. 16). Coat each sponge finger in the cacao mixture, then roll in desiccated coconut.
Keep in an air-tight container in the fridge until ready to serve!
Mine curve down at the sides, but if you prefer a less “rustic” look, you can square off the edges before you dip ’em in the coating.
Let me know if you make your own and I hope you have a good Aussie-Day break!