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.
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!
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).
