It would seem that we Aussies are simply infatuated with the humble lamo.

Dip a simple sponge in some chocolate sauce and roll it in coconut and we are in heaven.

But for those who aren't able to tolerate gluten, dairy, refined sugar or artificial ingredients the humble lamington can present somewhat of a dilemma.

That is until now.....you see we have come up with a truly delicious version of the humble lamington that we believe will rival your Nanna's traditional recipe without any of the suspect ingredients that can make us feel less than ideal. What's even better is that it is a cinch to make.

This recipe makes the perfect gluten-free, dairy-free and refined sugar-free lamington that tastes absolutely amazing. Enjoy for morning tea, school lunch boxes or your next picnic.

Ingredients:

3 eggs

1 cup almond meal

1/4 cup coconut flour (or tapioca flour)

1 tsp baking powder (gluten free)

1/2 cup coconut oil, melted

1/3 cup honey

1 tsp vanilla essence

Coating

1/2 cup raw cacao powder

1/2 cup coconut oil, melted

1 tbsp maple syrup

1 cup desiccated coconut

Method:

Beat the eggs for 3-4 minutes using an electric beater, until light and fluffy.

Slowly add the remainder of the sponge ingredients to the eggs, taking care to fold gently so the mixture stays light and fluffy.

Spoon the sponge mixture into a 20cm x 20cm baking tin lined with baking paper and bake in a moderate oven (180 degrees) for 20 minutes or until cooked through (test with a skewer - it's cooked with the inserted skewer comes out clean).

Once cooked, turn out onto a wire rack to cool completely prior to cutting into finger sized slices.

For the coating, mix together the cacao and melted coconut oil and maple syrup until smooth, and then dip the lamington fingers into the chocolate mixture to coat. Working quickly, roll the chocolate fingers in coconut, placing them back on wire rack to set.

Makes 10 lamington fingers.

www.lifewellnessco.com