Lamingtons With Coconut Flour

Ingredients 6 organic/ free range duck or chicken eggs the seeds of 1 vanilla pod 4 tbsp raw honey 1/4 C macadamia or coconut oil, melted 1/2 C coconut flour 2 tsp gluten-free baking powder 1 C fresh raspberries 1 C shredded coconut 100g 70% cocoa solids dark chocolate, chopped 100ml coconut milk Method 1. Pre-heat the oven to 160 degrees celsius. Line a lamination tin (20cm x 30cm) with baking paper. 2. In a large bowl beat the eggs, vanilla and honey until pale and fluffy (approximately 10 minutes). 3. Add the oil and beat for another 2 minutes. 4. Add the coconut flour and baking powder and mix until combined. 5. Carefully fold through the raspberries. 6. Spoon in to the prepared tin and bake for 40 minutes, or until an inserted skewer comes out clean. 7. Cool on a wire rack before slicing into even squares. 8. Prepare the chocolate ganache by warming the coconut milk slightly and pouring over the chocolate. Leave for 5 minutes before stirring to combine. 9. Dip the cake squares into the ganache and then coat in the coconut. Place in the fridge until set. 10. Will keep for 3-4 days in the fridge.