While swapping out unhealthy ingredients in a savory dish is a little easier said than done, the same goes for something on the sweeter side. As more and more substitutes are created, discovered, or replaced in dishes that contain meat, dairy, or gluten, we find them to be extra appealing. Swapping out tofu for chicken? Genius. Almond milk instead of 2%? We’re there. Whenever we have the urge for a sweet confection, we call upon Jacqueline Alwill and Brittany Darling. As our resident nutrition experts, they always know how to satisfy our cravings for popular dishes that are difficult for some people with allergies to have. This week, they outdid themselves with a recipe for gluten-free, dairy free, vegan, or nut-free Lamingtons. Keep reading below to see if you can make the popular Australian treat for yourselves!
Jacqueline Alwill is an accredited nutritionist, author and mum, and Brittany Darling, is an accredited nutritionist/herbalist. You can find Jacqueline online at thebrownpaperbag.com.au.
Recipe: Plant-Based, Raw, Nut Free Lamingtons
Makes 25 pieces
Gluten-free, dairy-free, vegan, nut-free
Base:
- 1/2 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/4 cup raw cacao powder
- 1 cup Medjool dates, pitted
- No sponge-sponge:
- 2 cups desiccated coconut
- 1/4 cup coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- pinch sea salt
Chocolate:
- 1/3 cup coconut oil, melted
- 1/3 cup raw cacao powder
- 3 tablespoons maple
Method
- Extra desiccated coconut for sprinkling on top
- Place ingredients for the base in a food processor and blitz to a crumb, then press into a lined 25x25cm cake tin or dish.
- Blend ingredients for sponge in the food processor until it comes together, then press on top of the base.
- Whisk together ingredients for chocolate in a bowl and pour over the top of the coconut (this was the step where I was meant to do something else to make it a bounty but didn’t), sprinkle with extra coconut and place in the freezer to set for 3-4 hours.
- Slice into pieces and serve.
- Store in the fridge or freezer for up to 2 weeks. Enjoy!
While you’re here, check out Jacqueline and Brittany’s delicious recipe for gluten-free, vegan chickpea zucchini curry.
