Lamingtons

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Makes: 10

Preparation time: 10 minutes

Bake time: 30 – 35 minutes

Ingredients:

For sponge cake

½ cup sifted coconut flour

6 large free range eggs

½ cup of milk of your choice, I’m using my homemade almond milk

2 TBSP extra virgin coconut oil

1 TBSP raw honey

Dash of salt

(optional; dash of cinnamon, nutmeg & vanilla essence)

For chocolate

1.5 TBSP cacao powder

2 TBSP extra virgin coconut oil

1 TSP raw honey

½  – 1 cup unsweetened desiccated coconut

For the cream

See my homemade dairy free whipped cream recipe

For the jam

See my strawberry jam recipe

Method:

Combine all the dry ingredients together. Whisk the eggs in a separate bowl, once whisked combine them with the dry mix. Add the honey and coconut oil and mix until evenly combined.

Pour the mixture into a grease proof tin and bake at 170° C (338 F) for 30 – 35 minutes.

Allow the cake to cool. Once cooled cut into squares.

Mix the cacao, honey and coconut oil together and coat the cake with the chocolate then roll the cake into the desiccated coconut.

Place the lamingtons in the fridge or freezer for about ten minutes to allow the chocolate to set.

Once the chocolate has set sandwich two of the lamington pieces with the cream and jam.

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Iced Dark Chocolate

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Serves 1

Preparation time: 5 minutes

Ingredients:

2.5 cups ice

1 cup homemade almond milk

1 TSP raw honey

1 TBSP cacao powder

For chocolate drizzle:

2 TBSP cacao powder

1.5 TBSP extra virgin coconut oil

Method:

Chill a glass in the freezer while you proceed to make your drink.

Mix the cacao powder and coconut oil together in a bowl, you can add additional sweetener if you like. Trickle the chocolate over the chilled glass (save some chocolate for the topping).

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Add the ice, honey, cacao powder and my homemade almond milk to a blender, process until the ice has crushed.

Pour the iced chocolate into the chilled glass and drizzle the top with the remaining chocolate.

Almond Milk

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Homemade almond milk is great option for those people who are lactose intolerant or people who are concerned with unwanted additives that are commonly found in store brought almond milk.

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Ingredients:

1 cup almonds ( 30 grams )

2.5 cups water ( plus extra for soaking ).

Method:

Soak the almonds in water overnight.

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Place the soaked almonds in a blender with 2.5 cups water. Blend for a few minutes.

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Place a milk cloth in a sieve and pour the mixture through.

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Squeeze out the milk and refrigerate for up to 4 days.