Vegan Lamingtons
Equipment
- 1 cookie scoop 1.5 tbsp (medium size #40)
Ingredients
- 1½½ cups oat flour
- 1½ cups macadamia nuts
- ½ tsp salt
- 3 tbsp maple syrup
- ½ tsp vanilla
Coating
- ¼ cup unsweetened desiccated coconut
Blueberry jam
- 9 tsp blueberry jam *recipe linked below
Instructions
Blueberry Jam
- If making the jam from scratch on the stove, follow the instructions on the linked blog post.
Lamington Dough
- Add the macadamia nuts to a blender or food processor and pulse until the mixture resembles a fine flour.
- Remove half of the macadamia nut flour from the blender and set aside.
- Continue blending the remaining macadamia nut flour until it resembles a smooth butter.
- Add the macadamia nut flour, oat flour, and salt to a mixing bowl and whisk to combine.
- Form a well in the center of the dry ingredients. Into the well, pour the macadamia nut butter, maple syrup, and vanilla extract. Whisk the wet ingredients together before folding into the dry.
Shaping the Lamingtons
- Using a 1.5 tbsp cookie scoop or your hands, form small half-spheres with the dough. The recipe should make 9 large lamington bites.
- Make a divet in the center of the half sphere to fill with blueberry jam.
- Add a teaspoon-sized amount of blueberry jam to the center of each lamington, using an additional half-sphere of dough to cover and seal.
- Add the desiccated coconut to a wide, shallow bowl. Drop each sealed lamington into the coconut flakes and roll to coat.
- Enjoy! Store in an airtight container in the fridge for up to 7 days.
Notes
Link to blueberry jam recipe.*