Guilt-less Desserts & Treats for your Family
This week it’s Australia Day.
That means that somehow January has already flown by and I’m still writing 2016 on my files. It means school goes back next week and I have to start getting my mornings organised by starting two days earlier (and even then, there’s a good chance I’ll still be throwing food in the lunch boxes as we arrive at school whilst wearing odd shoes with dental floss stuck in my teeth). It means a day full of snags, flag waving and (of course) Lamingtons.
I love a good lamington but I must admit that sometimes I just can’t be bothered. The baking, the tedious CWA measuring; it just doesn’t seem worth the time investment. So today I bring to you a lazy cooks Lamington; the Lamington Donut. These Lamington Donuts have all the hallmarks of the Aussie classic; a fluffy middle covered in chocolate then rolled in coconut but without the fuss and bother.
These donuts are my new favourite obsession. They are easy to make (it uses just one mixing bowl) and they bake in just 15 minutes. I’ve already done a Gingerbread version and have a Cinnamon and Triple Chocolate version to share with you soon. Not only are these Lamington Donuts baked (instead of fried) but they are allergy friendly too; being Gluten Free, Dairy Free, Paleo friendly, Egg Free, Low Fructose and can be made Egg Free and Vegan too.
Did I mention that these Lamington Donuts (and all their variations) are super delicious??!!
I know that not everyone will have a donut baking tray, so a mini muffin tray or a mini bundt cake tin can be used instead. I’ve also used a cake pop tin in place of a donut tin. If using a different tin check the ‘donuts’ after 10 minutes and again every 3 minutes to make sure that they don’t overcook.
If you LOVE Lamingtons and you want to have a sweet Australia Day then I have lots of other lamington themed recipes for you to try. And I’ve chucked in a few Aussie themed desserts for good measure too.
- 1/3 Cup plus 1 Tablespoon Arrowroot
- 3 1/2 Tablespoons Coconut Flour
- 1/2 teaspoon Baking Soda (Bicarb Soda)
- Dash of Salt
- 1/4 Cup Milk (of choice)
- 2 Tablespoons Maple Syrup (Rice Malt Syrup can be substituted)
- 2 Tablespoons Oil
- 1 teaspoon Vanilla Extract
- 1 Egg (or for vegan option substitute 1/4 Cup mashed Banana or Apple Sauce)
- 100 grams Chocolate (see below for recipe)
- 1/3 Cup desicated Coconut
- 1/4 Cup Coconut Oil
- 1 Tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/4 Cup Cocoa
- Preheat the oven to 180C/360F. Grease a donut tin.
- Mix the dry ingredients together in a mixing bowl. Add the wet ingredients and stir to combine. Exlclude the chocolate and desicatted coconut.
- Pour the mixture evenly into 7 donuts. A mini muffin tin or cake pop tin can be used instead but the cooking times will vary.
- Bake for 13-15 minutes.
- Once the donuts are cooked, remove from the oven and allow them to cool completely.
- Put the coconut oil into a small saucepan and melt over a very low heat. Add the maple syrup and vanilla and stir to combine.
- Add the cococa and stir until combined and no lumps remain. Remvoe the saucepan from the heat.
- Remove the donuts from the tray. Dunk the donuts into the chocolate; flipping them using forks to ensure that they are all covered. Remove from the saucepan and roll in coconut.
- Repeat with the remaining donuts. Place the donuts in the fridge for 30 minutes before serving.
- Store the donuts in the fridge
- Any left over chocolate can be frozen and munched on when the hangrys hit or used as chocolate chips.