For a change, try swapping raspberries for blueberries, and hazelnuts for walnuts.
1 cup plain flour
1 cup self-raising flour
1 1⁄4 cups brown sugar, firmly packed
1 1⁄2 tsps ground nutmeg
150g dairy-free margarine
1 tsp vanilla extract
1⁄2 cup soy milk
1 egg, lightly beaten
1 cup walnuts, coarsely chopped
1 cup frozen blueberries
Icing sugar mixture, to decorate
Grease a 19cm x 30cm lamington pan. Line the base and sides with baking paper, extending the paper 2cm above the pan edges.
2. Process ours, sugar, nutmeg, margarine and vanilla in a food processor until fine crumbs form. Press half the mixture firmly over base of prepared pan.
3. Combine remaining mixture with milk and egg in a large bowl. Mix well. Pour over base. Scatter walnuts and frozen blueberries over top.
4. Cook in a moderate oven (180C) for about 30 minutes, or until browned and rm to touch. Remove from oven. Cool completely in pan. 5 Lift slice out of pan. Dust with sifted icing sugar. Cut into squares.