Lamingtons {Gluten free, sugar free, low FODMAP}

Celebrating holidays doesn't mean you have to succumb to processed, high sugar foods. Lamingtons are an Aussie classic that are a must have on Australia Day and these beauties, eaten in moderation, won't ruin your healthy diet.

Makes approx 18

Sponge:
125g unsalted butter
1/2 C rice malt syrup
1/2 tsp vanilla powder
4 eggs
1 C almond meal
3/4 C coconut flour
2 tsp baking powder
1/2 C lactose free milk

Icing:
2 Tab rice malt syrup
1/4 C raw cacao powder
1 Tab butter
1/2 C boiling water

1/2 C shredded coconut
1/2 C desiccated coconut


Preheat oven to 180 degrees Celsius and line a 20x30cm baking tray with baking paper.

Mix butter, rice malt syrup and vanilla powder in food processor until smooth and creamy. Add eggs one at a time and mix until well combined.

Add half of the almond meal, coconut flour & baking power to the wet mixture and stir through. Add the milk then combine rest of dry ingredients until all ingredients are mixed well together.

Pour and scrape down edges into baking tray and smooth over the top with back of spoon for an even finish.

Place in oven and cook for 20-25min. Allow to cool fully.

Meanwhile combine icing ingredients in a bowl and mix well. On a separate plate sprinkle the two coconuts evenly over the plate.

Once cooled trim the edges off the sponge so each square will have four soft sponge sides. Cut the sponge into even squares.

Dip each square into chocolate mixture then coat each side in coconut. Set aside to dry. Once all coated place in air tight container and leave to set in the fridge for one hour.

Serve with BBQ sausages and vegemite...or a cup of tea.

x K