Recipes.

Sugar-free lamingtons


lamingtons
Photo by: Stephanie Hinton
  • makes 15 servings
  • Prep - 10 mins
    Cooking - 30 mins
  • Total - 40 mins
lamingtons
Photo by: Stephanie Hinton

Free of fructose and gluten these laminations are the tastiest way to help sugar-fiends ditch the white stuff for good.  

Servings: makes 15
Preparation: 10 mins
Cooking: 30 mins

Ingredients

  • 125 g butter, softened.
  • 1/2 cup rice malt syrup.
  • 1/2 teaspoon vanilla powder.
  • 3 eggs.
  • 1 3/4 cup gluten-free self-raising flour.
  • 1/2 cup milk.
  • 2 cups shredded coconut.

Icing

  • 2 tablespoons rice malt syrup.
  • 1/4 cup raw cacao powder.
  • 1 tablespoon butter.
  • 1/2 cup boiling water.

Directions

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4. Grease a 3cm deep, 20cm x 30cm lamington pan. Line with baking paper, leaving a 2cm overhang on all sides.

2. Using an electric mixer beat butter, rice malt syrup and vanilla powder until light and fluffy.

3. Add eggs one at a time, beating well after each addition (if mixture curdles keep going it will still work fine).

4. Sift half of the flour over the butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon mixture into prepared pan and smooth surface. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Allow to cool completely.

5. Meanwhile to make icing combine syrup, cacao, butter and boiling water in a bowl. Stir until smooth.

6. Cut cooled cake into 15 pieces. Place coconut in a dish. Dip one piece of cake in icing. Shake off excess. Toss in coconut. Place on wire rack over a baking tray. Repeat with remaining pieces of cake, icing and coconut. Stand for at least 1 hour or until set.


Note

Gluten-free option: Replace flour with a gluten-free self raising flour.

Paleo option: Replace flour with 1 cup almond meal and 3/4 cup coconut flour. Add an extra egg and 2 teaspoons of baking powder. You could also replace butter with coconut oil and milk with almond milk if you don't eat dairy. This may take a bit of experimenting we haven't tested a Paleo version.

We prefer Pureharvest Rice Malt Syrup.

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

Free of fructose and gluten these laminations are the tastiest way to help sugar-fiends ditch the white stuff for good.

Ingredients

  • 125 g butter, softened.
  • 1/2 cup rice malt syrup.
  • 1/2 teaspoon vanilla powder.
  • 3 eggs.
  • 1 3/4 cup gluten-free self-raising flour.
  • 1/2 cup milk.
  • 2 cups shredded coconut.

Icing

  • 2 tablespoons rice malt syrup.
  • 1/4 cup raw cacao powder.
  • 1 tablespoon butter.
  • 1/2 cup boiling water.

Directions

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4. Grease a 3cm deep, 20cm x 30cm lamington pan. Line with baking paper, leaving a 2cm overhang on all sides.

2. Using an electric mixer beat butter, rice malt syrup and vanilla powder until light and fluffy.

3. Add eggs one at a time, beating well after each addition (if mixture curdles keep going it will still work fine).

4. Sift half of the flour over the butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon mixture into prepared pan and smooth surface. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Allow to cool completely.

5. Meanwhile to make icing combine syrup, cacao, butter and boiling water in a bowl. Stir until smooth.

6. Cut cooled cake into 15 pieces. Place coconut in a dish. Dip one piece of cake in icing. Shake off excess. Toss in coconut. Place on wire rack over a baking tray. Repeat with remaining pieces of cake, icing and coconut. Stand for at least 1 hour or until set.

Note

Gluten-free option: Replace flour with a gluten-free self raising flour.

Paleo option: Replace flour with 1 cup almond meal and 3/4 cup coconut flour. Add an extra egg and 2 teaspoons of baking powder. You could also replace butter with coconut oil and milk with almond milk if you don't eat dairy. This may take a bit of experimenting we haven't tested a Paleo version.

We prefer Pureharvest Rice Malt Syrup.

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

Latest tweets
Join our 1,300,000 followers!
IQS newsletter freebie
FREE!
A Day in the Life of Quitting Sugar

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name