Our journey away from sugar.....

Another success...... Pink lamingtons.  A real hit with the whole 

Prep Time : 30 minutes. Cook Time : 25 minutesYield : 24 Allergens : Gluten Free, Grain Free, Paleo, Sugar Free, Wheat Free

Ingredients

• For the Sponge Cake
• Eggs - 3
• Butter - 100g softened butter
• Rice Syrup - 2 Tablespoons
• Natvia - 2 Tablespoons
• Vanilla Extract - 1.5 teaspoons
• Almond Meal - 3/4 cup
• Arrowroot Flour - 1/2 cup
• Baking Powder - 1 teaspoon
• For the Strawberry Jelly
• Fruit Tea - 2 tea bags of a Red coloured tea like Hibiscus, Rose Hip, Strawberry, Pomegranate, Raspberry etc
• Strawberries - About 1 punnet - Frozen berries work really well
• Natvia - 1 teaspoon
• Rice Syrup - 1 teaspoon
• Gelatin - 1 Tablespoon
• Water - 1 cup boiling water
• To decorate
• Desiccated Coconut - about 1 cup to roll the lamingtons in, shredded coconut looks great too

Instructions

• Preheat oven to 160C and line a small slice tray (or square cake tray) with baking paper, greasing the pan first helps the paper stick and therefore a neat looking sponge cake
• Add wet sponge ingredients (eggs, softened butter, rice syrup, natvia and vanilla) to your food processor or blender and mix on a medium / high speed until everything is very well combined
• Add the Almond meal, Arrowroot and baking powder and gently combine on a slower speed until the mixture is even
• Pour / spatula the cake batter into your prepared tray and bake for 20 - 25 minutes until the sponge is golden brown and just firm to touch (no runny bits in the centre)
• Remove from oven and allow to cool out of the slice tray
• While your yummy sponge cake is baking and / or cooling you can make your homemade healthy strawberry jelly
• Boil the kettle and brew 2 of your fruit tea bags in 1 cup of water
• Place the vibrant red tea in a small saucepan with your strawberries (preferably frozen)
• Let the strawberries cook down on a low heat then give them a really good mash with a potato masher to release all the colour and flavour
• Strain the strawberry pulp out and return the fruit tea / strawberry juice to the stove on a low heat
• Add the Natvia and Rice syrup and stir until dissolved the remove from heat
• Now sprinkle the gelatin into the liquid, whisking as you go, stir until all of the gelatin is dissolved
• Transfer the Jelly mixture into small bowl to cool then place in the fridge for a short while to start to firm up (if it is refrigerated too long it will start to turn solid, you need a thick liquid to dip the sponge into, easy to turn liquid again by gently heating up a little)
• While the Jelly starts to thicken in the fridge, take a sharp knife and slice the cooled sponge into even pieces, I cut 24 slices
• Place the sponge slices in the freezer to firm up for the "dipping stage"
• Once the Jelly is nice and thick but still liquid remove it from fridge and get your production line ready 1) jelly to dip 2) coconut to roll 3) a tray to place the finished lamingtons on
• Remove the slice from the freezer and begin the process, give them a really good soak in the jelly before gently rolling in coconut
• Once all covered put your lamingtons in the fridge to set
• Any extra jelly can be set in a jelly mould to enjoy
• The Lamingtons last for a few days air tight in the fridge, Happy Sugar Free Australia Day!
• Enjoy xoxSha