Lamingtons

"Here it is! The recipe for my version of the LAMINGTON ☺️ Makes 16 squares DRY INGREDIENTS: 1 1/2 cup oat flour 1 1/2 cup almond meal 1/3 cup sugar of your choice (I used raw cane sugar) 2 tsp baking powder 1/8 tsp salt WET INGREDIENTS: 1 cup unsweetened almond milk 1 tbsp apple cider vinegar 1/3 cup coconut oil, melted but not hot 2 tsp vanilla bean paste Preheat oven to 180C. Line a 20cm by 20cm baking pan with baking paper. Whisk almond milk and vinegar together into a medium bowl. You will notice it curdle, this is normal. Set aside for 5 minutes. Meanwhile combine all the dry ingredients into a large bowl. Add coconut oil and vanilla bean paste to the almond milk and vinegar. Combine well before adding it to your dry ingredients. Mix until just combined. Pour into your cake pan and bake for 25 minutes or until a cake tester comes up clean. Let cool slightly in the pan before transferring to a cooling rack, to cool completely. Slice carefully into 16 squares. CHOCOLATE & COCONUT COATING: 1 1/2 cups desiccated coconut 1/2 cup coconut oil 1/4 cup rice malt syrup 1/3 cup cocoa or cacao powder (to have enough to be able to dip properly, they will be a little leftover) Lay a chopping board or plate with baking paper. This is where you'll place the lamingtons once they've been dipped in chocolate and coconut. Lay the desiccated coconut over a large plate or baking tray. Heat coconut oil and rice malt syrup into a small sauce over low heat, until just melted. Take off the heat and whisk in cocoa powder. Quickly pour into a bowl that makes it easy for dipping. Dip each square of cake into the chocolate sauce followed by covering it in a layer of coconut. You'll need to work quickly as the chocolate will thicken. I like to quickly dip half of the cakes into the chocolate sauce and then cover them all in coconut, before doing the remaining half. Place onto a plate or tray, and refrigerate until set. There will be some leftover chocolate sauce and coconut, I like to combine the this at the end to make some little 'coconut rough' chocolates, by pressing them into mould and refrigerating until set. #amylecreations"