By Lee Holmes
It’s hard to ignore the growing size of cupcakes and muffins at cafes, bakeries and supermarkets. It seems that many of us have adopted a ‘bigger is better’ attitude towards confectionary.
These monster muffins are often crammed with white flour, refined sugars and added preservatives. Processed carbohydrates and sugars are broken down quickly by the body, causing a rise and then sudden drop in sugar and insulin levels in the blood. This ultimately results in hunger pangs not too long after eating, and a massive drop in energy levels.
Let’s not forget that your gut microbiome isn’t the biggest fan of processing large amounts of sugar, and the outcome of your over-indulgence may linger with you longer than you anticipated.
Conventional sugar-laden treats are all too readily available, making it hard to avoid temptation when you’ve decided to embark on your journey to a healed gut and a zero muffin top.
So what makes my teacakes any different?
Well, I don’t want to burst your muffin bubble, but I do think it’s safe to assume that most muffin and cake recipes out there are more than likely recipes for weight gain! Think of my scrumptious teacakes as a gluten free, fructose free, tummy-loving alternative to those syrupy, lackluster store-bought muffins and ones that are gut health friendly.
Strawberry teacakes taste like the cross between a mini muffin and a scone and the strawberries give a beautiful “jammy” natural sweetness. And just a note, as we head into berry season, I would recommend using fresh strawberries to give the teacakes a little more moisture if you can.
As a substitute for glutinous white flour, I’ve used almond meal and buckwheat flour, which are released into the blood slowly as an energy source, preventing that sudden peak and then drop in blood glucose levels. You can mix and match whatever flours you have available in this recipe but if you’re subbing with coconut flour be sure to add a little more coconut milk.
You’ll notice I’ve included a touch of rice malt syrup as a subtle sweetener as it doesn’t have an overwhelming sugary taste, but you can omit this altogether if you prefer or just use stevia instead.
Coupled with a warm mug of tea, my teacakes are the perfect treat when you’re entertaining guests. It’s time to replace stale, greasy treats from the biscuit tin with these. I guarantee that your friends and family won’t ever taste the difference.
- 50g/ 3.5 tbsp organic butter, softened
- 2 eggs
- 4 tbsp rice malt syrup
- Alcohol free vanilla
- 1 cup almond meal
- ¼ cup buckwheat flour
- 1 tsp baking powder
- Pinch salt
- ½ cup coconut milk (or any milk)
- 1 cup Strawberries cut into quarters or eighths
- 180c for 18-20 mins
- Preheat oven to 180C
- Whisk softened butter and rice malt syrup in a large bowl
- Add eggs and vanilla and mix well
Add to the bowl almond meal, buckwheat flour, salt and baking powder and stir until just combined
- Fold in coconut milk and strawberries, reserving some for toppings
- Spoon into muffin pan that has been greased with butter or coconut oil, or use paper muffin liners
- Add extra sliced strawberries on top
- Bake for 18-20 mins
- Serve with nut butter/ coconut cream/ yogurt and cup or peppermint tea!