‘Straya Day Lamingtons

‘Straya day is almost here and I’m celebrating the ‘Bush Capital’ with a healthy version of one of our nation’s iconic sweet treats.

Although not being born an Australian, celebrating this day has never felt alien to me and it’s a wonderful thing to have a special day nominated to praise and thankfulness at being able to live in this radiant country.

Marking ownership, community, belonging, love and acceptance are feelings that all Aussie’s and newfound-Aussie’s like myself are able to experience first hand.

And on that note, what better way to celebrate our national birthday than to fire up the Barbie, throw on your swimmers, forget any troubles and rejoice with family and friends with the sun brimming down on us!

Bounding forward with this sense of belonging and togetherness, I’d love you to create some unique national treasures in the form of delicious Lamingtons.

Did you know that these scrumptious chocolaty treats were named after Lord Lamington? However, how they came to be square is a question slightly more shrouded in mystery.

Either designed around the appearance of Lord Lamington’s favourite hat, or made originally from dirt by the Lord’s youngest niece whilst she was making a ‘mud pie’ with a twist in her garden, it has never been officially confirmed, however what we do know is that the Lord’s niece had quite the vivid imagination.

Taking on the spirit of this sprightly little girl and her homemade mud pie, I’m sharing my ‘Straya Day Lamingtons recipe from my new cookbook Supercharged Food For Kids. It’s a print version of my popular eBook.

Getting children involved in the making of food is an enjoyable way to bond after a busy day or week of school, not to mention a pleasurable way to get hands on and have fun and just relax in the kitchen. Ok, maybe not relax completely but it sure will be entertaining! Minus the clean up 😉

With your children learning the ways of the quantities, measuring and mixing, their hard efforts don’t go a miss, a little reward of licking the bowl (we all do it!) will be sure to place a wide grin on their chocolate smeared faces!

So let’s grease those paws and pans and get baking to celebrate our joyous day.

Happy Australia Day everyone 🙂

‘Straya Day Lamingtons

Makes 12

Ingredients

• 6 large eggs
• 2 tablespoons rice malt syrup
• 1 teaspoon alcohol-free vanilla extract
• 55g (2oz) extra virgin coconut oil, melted
• 60g (21/4 oz/1/2 cup coconut flour
• 1 1/2 teaspoons gluten-free baking powder
• 180g (6 1/4 oz/2 cups) desiccated coconut

Icing

• 110g (3 3/4 oz/1/2 cup) extra virgin coconut oil
• 45g (1 1/2 oz) coconut butter
• 55g (2 oz/ 1/2 cup) cacao powder
• 60ml (2 fl oz/ 1/4 cup) almond milk
• 90g (3 1/4 oz / 1/4 cup) rice malt syrup
• pinch of ground cinnamon
• 1 teaspoon alcohol-free vanilla extract

Method

• Preheat the oven to 160°C (315°F)
• Grease and line a 20cm (8 inch) square cake tin
• Using an electric mixer, beat the eggs with the rice malt syrup and vanilla until light and fluffy.

• Beat in the coconut oil, then gradually beat in the coconut flour and baking powder until smooth.
• Spoon the batter into the prepared tin and bake for 25-30 minutes or until golden brown and a skewer inserted into the centre comes out clean.

• Remove from the tin and cool on a wire rack.

• To make the icing, stir all the ingredients together in a bowl until smooth.
• Spread out the desiccated coconut on a plate.
• When the cake is cool, slice into squares and dip each square into the icing, coating well.

• Roll in the coconut, ensuring all sides are covered.

• Refrigerate to set the icing.

The Lamingtons will keep in an airtight container in the fridge for 3-5 days.