A classic dessert, turned sourdough! Such a simple recipe, but oh so delicious and the perfect use for your sourdough discard! Enjoy x
- 125g butter softened
- 3/4 cup sugar
- 1 tsp Vanilla
- 3 eggs
- 1 cup sourdough starter
- 1/2 cup oat milk
- 1.5 cups whole spelt flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 100g cacao butter *if you can’t get your hands on cacao butter then some good quality dark chocolate melted with a few tbsp of coconut or olive oil would work as a coating too!
- 1/2 cup maple syrup
- 3 tbsp cacao powder
- 2 cup shredded coconut
1. Pre heat oven to 165°C fan forced and line a square tray with baking powder
2. Place the butter and sugar in a mixer and mix until combined and creamy, add the vanilla and mix then add the eggs one at a time mixing between each addition
3. Fold through the starter and milk then set aside
4. In another bowl whisk together the flour, baking powder, soda + salt and then add this to the wet mix and fold through
5. Pour the mixture into your lined tin and place into the oven for 25-30 minutes or until a skewer inserted comes out clean, slow to cool fully
6. Once cooled, slice the cake into squares of your desired size and place onto a lined tray
7. Combine the cacao butter, maple syrup and cacao in a small saucepan over a low heat stirring until melted, pour the coconut into a large bowl
8. Dip the lamingtons into the mixture to coat then dip them into the coconut straight away; place back onto the tray and repeat *you may need to gently heat the chocolate mixture half way through if it thickens too much
9. Eat straight away or store in the fridge!
