Make these healthy, gluten free lamingtons for a fun treat or add the dairy free ice-cream filling to make a show- stopping dessert.
Recipe is gluten free, dairy free, refined sugar and Paleo friendly.
Featuring crunchy & creamy Australian Macadamias.
I love making these when entertaining. They are also a great way to celebrate Australia Day.
Find more fun, gluten free, sugar free treat recipes in my Real Food Recipes e-book.
Lamington Macadamia Ice-Cream Sandwiches
Make these healthy, gluten free lamingtons for a fun treat or add the dairy free ice-cream filling to make a show- stopping dessert.
Ingredients
Lamingtons:
- 5 extra large eggs, whisked
- 1/4 cup macadamia milk or plant based milk
- 1/4 cup Olive Oil, melted Coconut Oil or Macadamia Nut Oil
- 2 tbsp honey, maple syrup (or natural sweetener of choice)
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 1 1/2 tsp baking powder
- 1/2 cup macadamias, chopped
Chocolate Coating:
- 1/4 cup coconut oil, melted
- 5 tbsp macadamia milk or plant based milk (room temp)
- 1 -2 tbsp maple syrup, honey (or natural sweetener of choice)
- 1/3 cup raw cacao powder
- 1/2 cup organic desiccated coconut
Ice-Cream:
- 1/2 L plant-based ice-cream (such as coconut ice-ream, ideally refined sugar free)
- 1/2 cup macadamias, chopped
Crushed Raspberry Topping:
- 2 punnets fresh raspberries
Instructions
- Pre-heat fan-forced oven to 175’C.In a mixing bowl combine eggs with macadamia milk, macadamia oil, sweetener and vanilla.
- Add coconut flour, baking powder and macadamias and mix to combine well.
- Pour into a small square slice tin. Bake in oven for 20 minutes or until cooked through. Allow to completely cool.
- Meanwhile, take out ice cream from freezer to soften.
- Prepare chocolate coating. In a small mixing bowl combine melted coconut oil, milk, sweetener and cacao powder. Whisk to combine well. Set aside to slightly thicken (or place in fridge to slightly thicken).
- In a mixing bowl combine softened ice-cream with macadamias and return to freezer to firm up.
- Prepare raspberry topping by mashing raspberries with a fork to make a crush.
- Once cake is cooled, cut into square slices. Set up bowls of chocolate coating next to a bowl of coconut and a lined tray.
- Dip each square of cake into chocolate coating and then coat in coconut and place onto tray.
- Repeat until all cake is used up. Transfer tray to fridge for chocolate to firm.
- When ready to serve, layer each serving plate with a lamington square and top with a generousscoop of ice-cream. Top with a generous spoonful of crushed raspberries and finish with a second leamington square. Serve immediately.
- Watch the Video
Video
Notes
Notes: If making laminations only without ice-cream filling, cut cake into desired sizes to coat.
