“If you don’t like something, change it. If you can’t change it, change the way you think about it.” (Mary Engelbreit) 🌈✨
Just spreading a little end-of-week motivation: don’t let things that you can’t control hold you back or upset you, be the change you seek in yourself.
…and if you want to do something your future self will thank you for… then try making these LAMINGTON ICED VOVOS!
It’s basically two childhood Aussie classics in one -You really can’t get much more Australian than this combo right here!
Here is the recipe:
LAMINGTON ICED VOVOS (vegan, gluten-free)
December 29, 2020
Category
Baking
Chocolate bars
Cooking method
Dessert
Dietary
Gluten-free
Meal type
Recipe type
Snack
Sweet
Persons
6
Serving Size
1 biscuit
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Ingredients
- Biscuits:
- ✅ 1/2 cup almond meal
- ✅ 1 tablespoon coconut flour
- ✅ 1 tablespoon vegan vanilla protein powder ( I used @macr0mike )
- ✅ 2 tablespoons coconut oil, melted
- ✅ 2 tablespoons rice malt syrup ( I got mine from @thesourcelutwyche )
- Frosting:
- ✅ 3 tablespoons powdered almond butter ( I used @macr0mike )
- ✅ 2 teaspoons cocoa powder
- ✅ 1 tablespoons water
- ✅ 1 tablespoon rice malt syrup
- ✅ 1/4 cup raspberry jam
- ✅ 2 tablespoon desiccated coconut
Instructions
- 1. Preheat the oven to 180 degrees Celsius, fan-forced. Line a cookie tray with non-stick paper
- 2. In a large bowl, combine all the dry ingredients until mixed
- 3. Add in the wet ingredients and mix until a cookie dough forms
- 4. Form the dough into a flat & even rectangular sheet. Cut the cookie dough sheet into 6 even rectangles.
- 5. Spread the biscuit out on the tray to leave 2cm between each. Bake for 8 mins until golden. Remove from the oven & allow to cool fully before frosting
- 6. Make the frosting by mixing together the ingredients until a smooth & spreadable consistency
- 7. Spread the frosting over each cookie, then sprinkle with desiccated coconut and top with a line of jam in the centre of each biscuit