raw lamington recipe – raw vegan, refined sugar free, gluten free

 

As a person who did not grow up eating lamingtons, I am not sure what the fuss is all about. But apparently they are called ultimate Australian classic. We had our healthier “raw” lamington for Australia day but you can definitely make them anytime you like 😉

As usual these raw lamingtons are vegan, gluten free and refined sugar free.

This is an revised version that I tweaked after last year  and made a video for you 😉

 

RECIPE

Berry jam:

2 cup raspberries,

dehydrate till it thickens.

For the sponge layer:

3/4 cup activated almond, 3 cup fresh almond pulp , 4 1/2 cup desiccated coconut, 3/8 cup flax meal, 3/4 cup maple , coconut syrup or your preferred liquid sweetener, 6 tbs psyllium husk, salt,

Place dried ingredients in a food processor and process till it becomes a fine meal. Add the rest and pulse briefly. It will look crumbly and wet enough to make a base. Grease your pan with melted coconut oil and press half of the mixture onto the base.

 

1 1/2 cup home made coconut milk (blend coconut meat and coconut water), 1/2 cup irish moss gel, 7 dates, pitted, 1 cup coconut oil, melted and 1 tbs lucuma.

Blend all the ingredients except coconut oil till smooth. Add coconut oil and blend again. Pour half of the mixture onto the base. let it firm up a little before placing the jam on top of the pans cotta filling.

Pour rest of the pana cotta filling over the top. Let it firm up again.

Place the rest of the sponge layer and pack it down firmly.

Let it chill completely. When firm cut into either bite size or bar size.

Coat with chocolate ganache (make with 1 cup coconut oil,  1/2 cup cacao powder, 1/2 cup your preferred liquid sweetener) then coat with desiccated coconut

 

 

About Yoko Inoue

Yoko is the founder of organic raw food and living food cafe, Shoku Iku. The desire to feed her new born daughter and herself healing natural food lead Yoko to discover the importance of the relationship between good health, diet, mind and lifestyle choices. Yoko studied the Macrobiotic lifestyle at the Kushi Institute in Japan, this inspired her to train as a holistic nutritionist which then opened up the world of raw and living foods.

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