When I was growing up, one of my favorite store-bought
treats was a snack cake called a Jim Jam. It was a basic sponge cake topped
with strawberry jam and coconut, and my Mom would buy day-old ones for half
price at the Bakery Thrift Shop. It’s probably been 38 years since I’ve had
one, but every now and then I get a hankering, so I set out to make a
Primal-friendly version that also accommodates my own food sensitivities (free
of grains, legumes, sugar, dairy and eggs). I started with the basic muffin
recipe from Durga Fuller, adding the Jim Jam elements until I reached the ideal
ratios.
Because they require a little advanced preparation, these
aren’t a good choice for busy weekday mornings. They are, however, just a bit
fancy enough for a birthday breakfast or a Valentine’s treat (what with the red
topping and all). It’s an easy recipe to cut in half for smaller households.
Flim Flams
Makes 12
Topping
4 cups whole fresh or frozen strawberries (if using frozen
berries, measure before thawing)
4 drops Stevita brand stevia liquid*
Puree berries in a blender. Pour into a small saucepan and
cook uncovered on low heat until reduced by about half, stirring occasionally
(about 30 minutes). Add stevia and mix in thoroughly. Allow to cool, then store
in refrigerator until you make the muffins (can be made the day before). Yields
about 2/3 cup.
Muffins
**please note the advanced prep required for the flax egg
substitute**
2 cups almond flour/meal
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
½ cup shredded, unsweetened coconut, plus more for topping
¼ cup flax seed meal mixed with ¾ cup water, allowed to sit
until thickened (20 minutes-12 hours)
1/3 cup unsweetened almond milk or coconut milk (either from
carton or can)
½ cup melted coconut oil
3 tsp. vanilla extract
12 drops Stevita stevia liquid
2 Tbsp. apple cider vinegar
2 Tbsp. coconut flour (optional)
Preheat oven to 375 degrees. Lightly grease 12-cup muffin
pan (unless it is non-stick). Mix together almond flour, baking soda, salt,
cinnamon and coconut. Add flax mixture,
almond or coconut milk, coconut oil, vanilla extract and stevia. Mix well with
whisk or spoon. Add vinegar and mix in quickly and thoroughly. If mixture seems
too runny, add a tablespoon or two of coconut flour to absorb some moisture.
Spoon evenly into muffin tins, creating a little concave
depression on the top of each. Spread strawberry topping evenly on muffins
(about 1 Tbsp. each). Sprinkle additional shredded coconut on top of the
strawberry spread.
Place in oven and bake at 375 for 20 minutes. Turn off oven
and allow the muffins to continue baking in the still-warm oven for 5 more
minutes. Remove from oven and allow to cool for at least 20 minutes and up to 2
hours. With a fork, carefully remove from tins. For maximum specialness, serve
on your prettiest little plates.
*As with all of my recipes which call for stevia, if you are
using any other brand, add 1 drop or pinch at a time until you reach your own
desired level of sweetness.
