Lamingtons

Intro:
Lamingtons are a classic Australian treat—soft, fluffy sponge cake squares coated in rich chocolate and rolled in coconut. This healthier version keeps all the deliciousness while using spelt flour, which is easier to digest and richer in fiber and nutrients than regular wheat flour. Naturally sweetened with coconut sugar and maple syrup, it's a perfect treat for tea time or dessert!

Preparation time: 25 minutes
Baking time: 20-25 minutes
Portions: 16

Ingredients:
1 and 1/3 cup spelt flour (or whole wheat pastry flour)
1/4 cup coconut sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/3 cup melted coconut oil or ghee
1/2 cup unsweetened almond milk or regular milk
1 teaspoon vanilla extract
For the Coating:
1/3 cup unsweetened cocoa powder
1/4 cup pure maple syrup
2 tablespoons coconut sugar
1/3 cup unsweetened almond milk (or milk of your choice)
For Rolling:
1 and 1/2 cup unsweetened shredded coconut

Procedure:
1. Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking pan.
2. In a bowl, whisk together flour, coconut sugar, baking powder, and salt.
3. In a separate bowl, beat eggs, oil, almond milk, and vanilla. Gradually and gently mix the wet ingredients into the dry ingredients until smooth. Do not overmix.
4. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
5. Once cool, cut the cake into 16 squares.
6. For the coating, whisk cocoa powder, maple syrup, coconut sugar and almond milk in a bowl until smooth.
7. Dip each cake square into the chocolate mixture, then roll in shredded coconut. Place on a wire rack to set.

Notes:
Lamingtons are best kept refrigerated. They will stay fresh for up to 5 days.