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Raw Lamingtons

6/10/2013

1 Comment

 
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Lamingtons are probably about the only dessert Aussies have invented, consisting of these chocolate and coconut coated squares of sponge sometimes served with cream and/or jam in the middle. They use to be a stable item in every bakery but in recent years I hardly see them around, and most of them are dry and unappealing. I had a hankering for one the other day and thought I'd come up with a raw twist on a classic recipe... turned out so amazing I was eating them at 9pm at night!

This recipe took some planning, I had to estimate each of the 4 part process and come up with a raw substitution for everything. I wanted to get fancy and instead of opting for a plain sponge with the chocolate covering, I thought I'd add the 'cream' and the 'jam' into the lamington. After all, that's the best way to eat it in the traditional way.

I decided to use almonds for the 'sponge', and for that beautiful white colour inside I peeled all the almonds. You can buy blanched ones if you want to skip that process. The shredded coconut and the milk gives it a moist sponge-like consistency. To make the 'cream' part I made a coconut panna cotta which layered over the top of the sponge. I used agar gar to set it and it sat beautifully over the top adding a creamy texture. The berry compote was just frozen berries mixed together. I didn't bother setting it into a jam consistency since it would be held together with the chocolate covering.

I would suggest make the berry compote first and leave it in the freezer just to harden a little. The lamington itself actually super easy to make even though it's a 4 part recipe. The hardest part was at the end coating it, got a bit messy and everything was covered in ganache! Took a few to figure out a system to minimize chocolate topping going all over everything.

The result however is these amazing moist squares of yumminess without the guilt and the after effects of sponge and cream and dairy. The look and taste great and keeps in the fridge for a couple of weeks. A wonderful raw version of this good old Aussie classic!


 
 
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Raw Lamingtons


Lamington Sponge
3 cups blanched almonds (soaked overnight)
2 cups shredded coconut
1/2 cup honey (maple)
3/4 cup coconut milk
1/4 cup coconut oil
1 TBS vanilla extract

Panna cotta
1 cup coconut milk
2 TBS coconut nectar
1/2 tsp vanilla
pinch of salt
2 tsp agar agar
8 tsp hot boiling water

Berry Compote
1 cup frozen mixed berries
1 tsp lemon juice
1 tsp coconut nectar
pinch of salt

Chocolate Ganache
2 cups cacao powder
1 cup syrup
1 cup coconut oil
1/4 tsp sea salt

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1. Blend all ingredients for sponge together until smooth consistency

2. Take half out and spread over a small square/rectangle cake tin

3. With the panna cotta, do it in two stages. You have to work quite fast with agar agar as it solidifies quickly. Add all the ingredients except for the agar agar and water into the blender.

4. In a small bowl, add hot boiling water and agar agar together and whisk until dissolved, add into blender and blend all ingredients together

5. Pour over the base sponge and leave to set, should take about 15 mins

6. Blend all ingredients for the berry compote and spread evenly over the top of the panna cotta (to help set it fast put the compote in the freezer for a little first while until it's not so runny then spread over)

7. Put the whole thing in the freezer and leave for an hour

8. Add the top layer of the sponge, flatten down. Work carefully as you can push the berry compote too hard, you want a nice even layer over the top

9. Leave to freeze for an hour

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10. Blend all the ganache ingredients together and put inside a large bowl

11. Prepare a tray or plate of shredded coconut

12. Take the lamington sponge out the freezer, and cut into square pieces, coat the pieces in the ganache (the covering will harden fairly quickly since the coconut oil will react to the cold)

13. Roll in the shredded coconut

14. After all the squares have been covered, refrigerate for 30 mins and enjoy!


* Makes roughly about 20 squares

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1 Comment
Christine Featch link
20/10/2013 04:25:30 am

When you come back from your Holiday.. to Bikram at Scarborough... I want you to bring me in one of these beautiful sounding lamingtons to taste !! .... Hurry back.. I miss you not taking a class....x

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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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