Lamington bites with cashew cream and raspberry jam

Styling: Carlie Monasso Photography: Samara Clifford

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If you’re out to impress this Australia Day weekend, these lamington bites my friends, are your pièce de résistance… Try telling me they don’t taste a zillion times better than anything you’ll find on the supermarket shelf?  Go on, I dare you!

If you think making cashew cream and raspberry jam sounds tedious I assure you they’re both super easy to make.  That said, whipped coconut cream or Coyo coconut yoghurt taste equally delicious as cashew cream.

I put these to the test on my girlfriends and their bubs and got a big thumbs up from the little ones as well as the Mums.  If you think your friends would love this recipe I’d love you to share it with them too.

You will need:

For the lamingtons:
6 eggs
3 tsp vanilla extract
1/3 cup rice malt syrup
200ml coconut oil
3/4 cup coconut flour
2 tsp Gluten free baking powder
1/2 cup almond milk (or any other type of milk)

Chocolate ganache coating:
50g 70% (or higher) good quality dark chocolate
1/4 cup almond milk
1 1/2 cups desiccated coconut for rolling

Raspberry jam:
250g raspberries
1 tbs rice malt syrup
1 tsp vanilla extract

For the cashew cream
1 cup cashews, soaked for 2-3 hours
1/4 cup water
1/2  tsp vanilla extract


What to do:

1.  Preheat the oven to 160 degrees Celsius.  Grease a mini muffin tin (or line with 24 mini cupcake cases).

2. Put all jam ingredients in a small saucepan over a low heat for approximately 30 minutes or until reduced and thickened, stirring occasionally.  Set aside

2. Put soaked cashews, vanilla extract and rice malt syrup in a food processor and blend for a few minutes until you have a smooth, creamy consistency.  Add the water slowly until you have the right consistency.

3. Beat the eggs, rice malt syrup and vanilla extract until light and creamy.  Gradually add the coconut oil and keep beating.

4. Combine the coconut flour and baking powder.  Add  to the egg mix, then the almond milk, beating to combine.    Pour into mini muffin tin and cook for 25 mins or until cooked through.  Remove from tin once cooled, slice the bites into halves and set aside.

5. Heat the almond milk and dark chocolate in a sauce pan over a low heat,  stir until melted then remove from heat.  Coat the lamington bites with the chocolate then roll in desiccated coconut.

lamington step 1
6. Assemble bites with a dollop each of cashew cream and raspberry jam (I recommend doing this step as close to serving time as possible).

7. Serve and wait for the reaction!

Lamington bowl

Styling: Carlie Monasso. Photography: Samara Clifford

 

Note: The lamingtons can be made the day before, but should be stored in an airtight container at room temperature (they will go hard if you put them in the fridge).

 

I’d  love to see your creations (and your loved ones enjoying them!) on Instagram – make sure you tag me @ohmygoodness_au and hashtag #OMGloveslamingtons .
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The Breakdown

Zara is founder and editor of Oh My Goodness. A certified holistic health coach, National Breast Cancer Foundation speaker and Bupa health influencer award finalist, Zara is passionate about making it as easy and fun for people to lead a healthy lifestyle. She’s appeared on The Project and Today Show; her recipes have been featured on I Quit Sugar, Sport Luxe, and Show and Tell Online; and she’s a regular contributor to Medibank’s Be. Magazine and Fairfax health online.

5 Comments

  • Reply January 23, 2015

    Stephen

    Can I substitute the arrowroot flour for buckwheat flour or brown rice flour? What is arrowroot flour giving the recipe?

    Can I substitute the rice malt syrup for agave as I have that in the cupboard?

    Thanks

    • Reply February 18, 2015

      Zara D'Cotta

      I’m sorry Stephen I missed this somehow. I haven’t tried it with buckwheat or brown rice flour but you could certainly give it a go (if you did I’d love to know how you went?)…

      Yes you can substitute rice malt syrup for any other sweetener – I use rice malt syrup because it is fructose free and low GI. But I steer clear of Agave – Sarah Wilson has written about a post about Agave here here if you are interested in reading

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