Teresa Cutter's healthy Australia Day lamingtons
makes
40
"What would Australia Day be without a lamington or two? These delicious spelt-flour lamingtons, from my Healthy Baking Cookbook, are a healthy take on the culinary icon. Rich in wholefood goodness, with a taste that's purely delicious – you'll never choose a store-bought version again!" - Teresa Cutter.
Ingredients (13)
- 250g butter, softened
- ½ cup (180g) raw honey
- 2 tsp vanilla extract or paste
- 4 organic eggs, at room temperatur
- ½ cup (125ml) buttermilk or drinking coconut milk
- 2½ cup (300g) wholemeal spelt flour
- 3 tsp gluten-free baking powder
- 125g fresh or frozen raspberries
- Shredded coconut, to roll
Naked chocolate dipping sauce
- 2 tbs tahini, at room temperature
- ½ cup (125ml) extra virgin cold-pressed coconut oil, melted
- 4 tbs Naked Chocolat (from the thehealthychef.com) or cacao
- 2 tbs maple syrup
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat the oven to 160°C (fan-forced).
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2.Line the base and sides of a 30cm x 20cm shallow baking tray with baking paper.
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3.Place butter, honey and vanilla in a stand mixer fitted with the paddle attachment and beat until creamy.
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4.Add eggs, 1 at a time, beating well after each addition.
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5.Add buttermilk, then flour and baking powder, and fold in by hand using a large spoon or spatula until combined.
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6.Spoon the batter into the prepared tray and sprinkle with raspberries
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7.Bake for 50 minutes or until cooked, then remove from oven to cool completely.
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8.Cut the cooled lamington into squares.
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9.For the naked chocolate dipping sauce, combine all ingredients in a small bowl.
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10.Dip each lamington piece into chocolate sauce, then roll in the coconut and allow to set before serving.
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