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Ingredients

Sponge

3 eggs

1 cup Barenuts Macadamia Nuts blitzed into a fine macadamia nut meal (you can lightly roast the nuts too for extra flavour)

¼ cup gluten free flour/tapioca flour/wholemeal flour – any plain flour really

1 teaspoon gluten-free baking powder

2/3 cup Barenuts Macadamia Nut Oil (extra for greasing the tray)

1/3 cup rice malt syrup/maple syrup or honey

1 vanilla bean pod, split and scraped – dash vanilla power/natural vanilla extract is fine too

 

Coating

1/20 cup raw cacao or carob powder

½ cup coconut oil – melted

2 tablespoons maple syrup

¼ almond milk

1 ½ cups desiccated coconut

 

Filling – three ways

1.       Double Cream
2.       Coconut Cream (just put a can of coconut cream in the fridge overnight and then whip to your hearts desire)
3.       Dairy Free option – squeeze on some Barenuts Macadamia Nut Butter
4.       Sliced mango or your favourite summer fruit, lychees work well too - enough to place a piece or two in each lamington
5.       Handful of Barenuts Macadamia Nuts – I usually crush them so the sponge sticks together neatly

Method

 

1.       Preheat oven to 180 degrees. Grease 30 x 20 cm baking tray with macadamia nut oil and line with baking paper.
 
2.       Beat eggs until light and fluffy, slowly add the remaining sponge ingredients and gently fold through.
Pour the sponge mixture into the baking tray and bake for 20 mins.
Insert skewer and if it comes out clean its ready. Turn out onto a wire rack to cool.
 
Note: The sponge is quite dense and not super spongy like a traditional sponge but it should be high enough
to cut through lengthways to make two sponges.
 
3.       When the sponge has cooled cut it lengthways and then into your choice of squares. Bite size is good. 
4.       For the coating, mix together the cacao/carob powder, coconut oil, maple syrup and almond milk until smooth. The coconut oil can solidify so dip each square into the coating mixture and then roll them in the coconut as quickly as you can.
Set each piece aside (you can leave one side of the square without coating to rest on or dip all sides) onto a tray with baking paper
and allow to rest so that coating can set.
5.       Assemble your lamingtons!

Find two squares that are roughly the same size and spread with your choice of filling. Top with the other layer.

This recipe was provided by Jodie of Barenuts