Turn things upside down this year by serving this healthier version of the Iconic Aussie Lamingtons
Ahhhh…The iconic Aussie lamington has been around since the 1900’s and has even had an official day created to celebrate all things lamingtons. Albeit a little heavy on the sugar & gluten side of things, these little pillowy morsels of chocolate coated sponge cakes have made a regular appearance on the shelves in the Supermarkets and family homes for decades.
This recipe was originally going to take shape of lamington cake pops, however, when opening my fridge this morning and seeing a jar of my delicious raspberry chia jam I knew I had to keep it old school and keep these non traditional lamingtons, rather traditional.
Those were the days when I think back to my childhood and my gran and I would spend hours picking raspberries from the trees and make jars upon jars of decadent tangy jam.
Trying to steer clear of flour and sugar for this recipe, I have made my sponge by using ingredients like cashews and coconut butter amongst other things to give it a moist almost spongy texture, while keeping it raw and nutritious. I then go and layer the sponges with my chia jam to add a bit of sweetness to the nutty centre, to finish it all off, dunk those bad boys in chocolate and roll them in yet again, more coconut.
Cashews are a substitute for the traditional flour and baking powder sponge, they are high in vitamins, antioxidants and minerals, they also have a low fat content (which is good considering that coconut is the next main ingredient!)
Coconut butter and coconut are a full of good fats that help lower your bad cholesterol raise good cholesterol which leads to a healthier heart.