Ok, so I must admit I wasn't sure if it was possible to make such delicious FLUFFY Lamington's with such healthy ingredients but.... I DID IT!
Sugar free, gluten free and sooooooo good.
2 cup almond meal
1 cup gluten free self raising flour
4 whisked eggs (room temp)
2 teaspoons baking powder
1/3 cup monk fruit baking blend *see notes
1/3 cup melted Coconut oil
1 tsp Vanilla
1 cup coconut cream
2 tbsp monkfruit baking blend
¼ cup chia
Strawberry or raspberry Jam (sugar free jam if you don't like sugar)
180 grams melted dark or sugar free chocolate
2 tbsp coconut oil
1 cup desiccated coconut
Pre heat your oven to 170 degrees.
Heat 1 cup of coconut cream in the microwave or stove top. Add the chia seeds, sweetener and vanilla and set aside to thicken.
Line or grease a medium to large baking tin.
In a large bowl mix together the dry sponge cake ingredients.
In a medium bowl whisk together the wet ingredients.
Add all together and stir well. Place the mix into the baking tin and smooth out to as flat as possible. Put in the oven to cook for 15 mins.
Once cooked let cool.
Using a Sharpe knife slice the sponge cake into even squares.
Add a spoon full of coconut cream followed by some jam to one side of one of the squares of sponge cake.Stick another square on the top, repeat until you have used all the sponge.
Melt the chocolate and coconut oil in a large bowl.
Dip your laminations into the chocolate and coat with coconut. place on a large non stick tray. Coat all your laminations and then let them set. Serve!!
Notes: If you can not get the 'Lakanto monk fruit sweetener' I used you can use any sugar free baking sweetener. They sell sugar free sweeteners in the baking aisle of the supermarkets in Australia.