Gluten & Refined Sugar free lamingtons
These lamingtons are made using a mix of arrowroot flour and almond meal.
Arrowroot flour, the only starch with a calcium ash, is a nutritious food obtained from the fleshy root of a tropical American plant. It is an easily digested food, which makes it easily digested by infants and also the elderly or invalid and is gluten-free. The type of calcium found in arrowroot flour is important for the maintenance of proper acid and alkali balances in the human body – Royal Lee, DDS, Journal of the Nutritional Academy of Research Biochemists
250ml melted coconut oil
1 tsp vanilla bean paste or the seeds from 1 vanilla bean pod
160g coconut nectar syrup (honey would make lighter coloured and flavoured lamingtons – so will look more like a traditional sponge. You can see mine are a little more golden brown.)
8 free-range eggs
170g almond flour
You will need 3 tbs of raspberry jam for the inside of the lamington.
125ml coconut milk
4 tbsp honey
Method for lamington sponge
Preheat the oven to 160C (320F). Grease a 25 x 35 cm cake tin Swisse roll pan) witha bit of coconut oil (I use my fingers) and then line with baking paper. Beat the eggs in a mixing bowl for around four minutes or more, until they’re thick and foamy. In another mixing bowl, whisk the melted coconut oil, coconut nectar (or honey) and vanilla bean paste until they are well combined and slowly pour into the eggs with the electric beaters going. In a dry bowl, combine the arrowroot, baking powder and almond meal and then gently (gently, gently) fold it into the egg and oil mix.
Pour the mixture into your baking tin and bake for 25 minutes, or until the center of the sponge springs back lightly when touched. Allow to sit for five minutes before turning out onto a wire rack and cooling completely.
Using a sharp bread knife, trim the edges and then gently slice in half so you have two equal slabs of sponge.
Spread a thin layer of jam on one side of the sponge and then place one slab on top of the other, like a jam sandwich. Slice into sqaures with a bread knife.
Method for icing
Whisk the coconut oil, cacao, vanilla bean paste, coconut milk and honey together in a small bowl until it thickens and is completely combines. Dip the the sponge cakes into the chocolate and coat evenly with the desiccated coconut. Allow the icing to set, around one hour and serve.