Kai’s Lush Lamingtons (GF, EF, DF) – Thermomix or food processor method

Kai’s Lush Lamingtons (GF, EF, DF) – Thermomix or food processor method

Serves 24
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
Region Oceanian
By author Juanita Sanganithy



  • 100g (3.5oz) Gluten free oats
  • 45g (1.6oz) White chia seeds
  • 1 pinch Himalayan rock salt
  • 180g (6.3oz) Maize flour (not starch)
  • 130g (4.6oz) Corn starch (or 165g potato starch)
  • 220g (7.8oz) Sugar
  • 1.5 teaspoons Cream of tartar
  • 1 teaspoon Bicarbonate of soda
  • 2 Apples, peeled and cored
  • 1 Vanilla bean, seeds of
  • 2 teaspoons Apple cider vinegar
  • 80g (2.8fl.oz) Coconut oil (or subtle flavoured oil)
  • 250g (250ml) Milk of choice (e.g., rice milk)


  • 600g (21.2oz) Sugar (Instead of sugar and tapioca flour, you can use 600g gluten free icing sugar.)
  • 45g (1.6oz) Tapioca flour
  • 75g (2.6oz) Cocoa powder (100% pure)
  • 150g (5.3oz) Nuttlex or dairy free margarine
  • 90g (90ml) Milk of choice (e.g., rice milk)
  • 3 cups Shredded coconut


Step 1. Preheat oven to 180ºC (fan forced). Grease two square-muffin tins (with 12 square muffins per tin).
Step 2. Add gluten free oats, chia and salt to the Thermomix (TM) bowl and mill for one minute at speed 9.
Step 3. Add maize flour, starch, sugar, cream of tartar, & bicarbonate of soda to the TM bowl. Mix for 15 seconds at speed 5. Pour this dry mixture into a separate bowl.
Step 4. Add to the TM bowl the peeled and cored apples, cut into quarters, vanilla bean seeds, vinegar, and oil and puree for 10 seconds at speed 7. Scrape down the sides of the bowl and puree for a further 20 seconds at speed 9.
Step 5. Add the milk and mix for 5 seconds at speed 5.
Step 6. Turn the TM to speed 3 and gradually add the flour mixture. Increase the speed to 5 and mix for a further 15 seconds.
Step 7. Pour into greased tins. Bake at 180ºC for 20-35min until a skewer inserted into the middle of the lamingtons comes out clean. Remove lamingtons from the oven, but keep in their tins for 15 minutes before turning out on a wire rack. Ice when cool.
Step 8. Add the sugar to the thermomix bowl and mill for 40 seconds at speed 9. Add the tapioca flour and mix for 5 seconds, speed 6. (Skip this step if using packet gluten free icing sugar). Pour into a separate bowl
Step 9. Add the margarine to the thermomix bowl and melt for one minute or more at 70ºC on speed 2.
Step 10. Add the milk to the margarine and mix for 3 seconds, speed 5.
Step 11. Continue at speed 5 and gradually add the sugar (and tapioca) and cocoa until well combined (around 5 seconds). If the mixture is not runny, heat for further minute at 70ºC.
Step 12. Pour the icing into a bowl. Place this bowl into a larger bowl containing some boiling water. This will keep the icing runny while the lamingtons are iced. Put the shredded coconut into another bowl.
Step 13. Dip the cool lamington squares into the chocolate icing mixture and turn with forks to completely cover them. Use a skewer inserted into the middle of the lamington to lift it out. Allow excess icing to drip off before placing the lamington carefully into the shredded coconut. With clean forks carefully turn the lamington before using the skewer to lift it out and onto a wire rack. Once all lamingtons have been iced, place them in the fridge for 15 minutes for the icing to set.
Step 14. Devour :)

April 26, 2014 Permalink
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