21/01/2026
🐨The Australia Day long weekend is coming up and we have a gluten-free, grain free lamington recipe for you. Enjoy!
HEALTHY LAMINGTONS
6 organic eggs
1 teaspoon vanilla bean paste
2 tablespoons raw honey
¼ cup macadamia nut oil or butter
½ cup coconut flour
2 teaspoons gluten-free baking powder
1 cup fresh or frozen raspberries
1 cup shredded coconut for rolling
100 g good quality dark eating chocolate
100 ml coconut milk or pouring cream
METHOD
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 by heating the cream or coconut milk in a small pan until almost boiling. Turn off the heat. Add the chopped chocolate and allow to sit for 2 minutes without stirring. Stir the mix until you have a smooth silky ganache.
Spread or dip each square of leamington with a little chocolate ganache. Roll in coconut and place onto a tray lined with baking paper to set.
Recipe from Teresa Cutter.
