By Nick Hall

Recipe for low carb, gluten and sugar free lamingtons.

Ingredients:
3 whole eggs
1/2 cup tapioca flour
1 cup coconut flour or finely blended desiccated coconut
1 tsp gluten free baking powder
2/3 cup coconut oil, melted
2 Stevia tabs
1 tsp vanilla extract

For the chocolate & coconut icing:
1/4 cup cocoa powder
1/2 cup coconut oil
3 stevia tabs
1 tsp vanilla extract
3 tbsp coconut milk

1/2 cup desiccated coconut
1 punnet of strawberries

Method:
Pre-heat oven to 160
Beat eggs until fluffy then gradually add melted coconut oil and vanilla extract while beating.
Add dry ingredients to mixture and fold through thoroughly
Pour into a small baking tray and bake for 20 mins

For icing:
Melt coconut oil into a bowl then add remaining ingredients except for desiccated coconut and strawberries and stir well.

Optional strawberry compote:
Poor half cup of water into a saucepan or frying pan and bring to boil. Reduce heat – add chopped strawberries and 1 stevia tab and stir until liquid reduced

Remove sponge cake from oven and carefully slice across middle and cut in half. Spread on strawberry compote and place top layer back on. Cover sponge with chocolate icing and finish with desiccated coconut. Cut into fingers or squares.

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