Lamington muffins

Lamington muffins

Lamington muffins – gluten free, grain free, dairy free, refined sugar free and clean.

 

Australia Day is around the corner and what better way to celebrate than by having the day off work and spending it with family and friends. If you’re like a lot of Aussies, you’ll celebrate in traditional Aussie style with a barbie followed by a slice of pavolva for dessert or maybe some lamingtons. Speaking of lamingtons, I’ve made a clean, nutrient dense version with a little twist – the lamington muffin. Dipped in a chocolate coating and filled with freshly made raspberry filling, this is one Aussie sweet you won’t feel guilty about eating.
As with all gluten baked goods, they’re smaller than your average gluten filled muffin but they’ll satisfy you nonetheless.

I’ve used almond meal/flour, AKA ground skinless almonds (or blanched almond meal) which gives a lighter flavour than almonds with their skins on. You can find almond meal in the health food section of major supermarkets or in health food shops. I’ve also used arrowroot which is a starch made from a root vegetable. You can purchase this for under $2 in the baking section of major supermarkets or it can also be found in larger quantities in health food shops. It’s used not only to lighten baked goods but also as a thickener (as is used in the raspberry filling). If you can’t find arrowroot, a decent substitute is tapioca flour (starch).

As for the raspberry filling, I’ve left the seeds in as I don’t like wastage and they give the muffins a little texture.

This recipe is quite forgiving in that you can hide any mistakes or irregularities once you put on the chocolate and coconut coating. Ie – when taking the paper off each muffin, I found a bit of the muffin pulled off at the sides of some of them making the muffins look a bit ragged. Once you coat them, they’ll look great so don’t worry too much if this happens to you.

If muffins aren’t your thing or you prefer something icy cold, try my lamington shake recipe. for a hit of Aussie flavour.

 

Did you know?

The tradition of Australia day as a National holiday on January 26th is a fairly recent one. Not until 1935 did all the Australian states and territories use that name to mark that date and it wasn’t until 1994 that they began to celebrate Australia Day consistently as a public holiday on that date.

The tradition of noticing 26 January began in 1804 in NSW and was known as First Landing Day or Foundation Day. The occasion was marked with a yearly celebration dinner with a few Sydney immigrants and later this became customary.
In 1818 Governor Macquarie acknowledged the day officially as a public holiday and in 1930 the Australian Natives’ Association in Victoria began a campaign to have 26 January celebrated throughout Australia as Australia Day on a Monday, making a long weekend. The Victorian government agreed with the proposal in 1931, the other states and territories soon following.

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Ingredients I used

 

 

 

Here’s an overview on what to do

 

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Brush patty papers with oil, making sure you get it in the grooves.
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Combine dry ingredients in a large bowl and wet ingredients in a small bowl. Add wet to dry and mix till just combined.
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Divide mixture evenly between a 12 hole muffin pan and place in 170 degree C oven. Bake for 25 – 30 minutes or until inserted skewer comes out clean.
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Allow muffins to cool.
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For the raspberry filling, place frozen raspberries in a small saucepan on medium low heat. Pop on lid and simmer till raspberries have broken down. Whisk with a fork.
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Mix arrowroot with water and add to raspberry mixture. This will help thicken the mix.
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Using a sharp knife, cut a hole out of each muffin.
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Carefully remove wrapping from each muffin.
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Dip muffin upside down in the chocolate mix. Push muffin down till mix almost reaches base. Remove with 2 forks and allow excess to drip.
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Dip and roll in coconut.
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Coating covers up any irregularities in the muffin. It looks like a donut!
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Fill each muffin with the cooled raspberry filling.

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Why this is so good for you

 

Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Arrowroot helps prevent neural-tube defect and other congenital malformation in offspring, helps regulate heart rate and blood pressure, aids in fat metabolism in the body, aids in digestion and regulates bowel movement, can relieve nausea and replaces nutrients that are lost due to diarrhea and vomiting.
Coconut/oil peed up metabolism, reduce the risk of heart disease, reduces risk of diabetes, improve digestion, increase immune strength, are anti bacterial, anti viral, anti fungal and anti parasitic, prevent osteoporosis, prevent stroke and help prevent the onset of Alzheimer’s disease.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
Free range eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.
Coconut sugar aids in digestive health and is low GI so it won’t spike your blood sugar levels and make you feel lethargic later on.
Rice malt syrup is easy to digest, is not addictive like regular sugar, has less strain on the liver due to being fructose free and is a better alternative when considering your weight then fructose filled sweeteners.
Raw cacao powder protects against aging and cancer, improves digestion, give energy, improves mood, lowers blood pressure and increases circulation.
Raspberries help burn fat and promote healthy weight loss, help slow cancer growth, fight aging, help fight arthritis and gout, help develop resistance against infections, help control heart rate and blood pressure, help prevent macular degeneration and help prevent neural tube defects in newborns.

 

I hope you have an enjoyable Australia Day.

Love, Tash x

 

Lamington muffins

* When measuring out the almond flour, fill cup with the flour, tap cup a couple of times on bench to make contents settle, then fill remainder of cup. Use a butter knife to smooth off any excess flour.

* Every now and then give the chocolate mixture a quick stir between dipping the muffins so as to keep the sweetener from separating.

Ingredients

    For the muffins
  • 2 cups almond meal/flour (ground skinless almonds)
  • 1/4 cup arrowroot (or tapioca flour)
  • 1/2 cup dessicated coconut
  • 3/4 cup coconut sugar
  • 1 teaspoon baking powder
  • Pinch of fine pink Himalayan salt
  • 4 free range eggs, lightly whisked
  • 1/2 cup almond milk (or milk of choice)
  • 2 teaspoons vanilla extract
  • For the coating
  • 1/2 cup melted coconut oil
  • 4 tablespoons rice malt syrup (or 2 - 3 tablespoons honey depending on taste)
  • 1/2 cup raw cacao powder
  • 1/2 teaspoon vanilla extract
  • Pinch of fine pink Himalayan salt
  • For the filling
  • 2 cups frozen raspberries
  • Sweetener to taste
  • 2 teaspoons arrowroot

Instructions

    For the muffins
  1. Preheat oven to 170 (140 - 150 fan forced). Line a 12 hole muffin pan with patty papers and brush each patty paper with oil making sure you get inbetween the grooves.
  2. Thoroughly combine dry ingredients in a medium bowl. Whisk wet ingredients together in a small bowl. Add wet to dry and mix till just combined. Divide between patty papers and bake for 25 - 30 minutes or until an inserted skewer comes out clean. Cool completely before carefully removing patty papers.
  3. Using a sharp knife, cut a hole out of each muffin.
  4. For the filling
  5. Meanwhile, place raspberries and a splash of water in small saucepan on medium low heat. Pop on lid and simmer until raspberries have broken down. Whisk with a fork and sweeten to taste.
  6. Mix arrowroot with 2 teaspoons cold water and stir through mixture until it thickens. Chill.
  7. For the coating
  8. Place coconut oil and rice malt syrup in a small saucepan on the lowest heat and stir until smooth. Remove from heat and add cacao powder, vanilla and salt until smooth. Transfer to a small bowl. Add coconut to another small bowl.
  9. To assemble
  10. Dip muffin upside down in chocolate mix until it almost reaches the base. Lift out with 2 forks and allow excess chocolate to drip off. Dip and roll in coconut.
  11. Using a teaspoon, fill holes with the raspberry filling. You will have some raspberry filling left depending on how big your holes are. If so, use this for smoothies.
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