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Tuesday, 20 August 2013

Gluten Free Chocolate Muffins

These delicious muffins are so good it's impossible to believe they are completely gluten free, sugar free and if you choose soy or almond milk dairy free!
Enjoy something delicious that is actually not bad for you.
Ingredients:
<!--[if !supportLists]-->·         <!--[endif]-->1 ½ cups almond meal
<!--[if !supportLists]-->·         <!--[endif]-->¼ cup unsweetened cocoa powder
<!--[if !supportLists]-->·         <!--[endif]-->1 teaspoon gluten free baking powder
<!--[if !supportLists]-->·         <!--[endif]-->2 free range organic eggs (large)
<!--[if !supportLists]-->·         <!--[endif]-->1 teaspoon vanilla extract
<!--[if !supportLists]-->·         <!--[endif]-->60ml (1/4 cup) macadamia oil/light olive oil / avocado oil or cold pressed coconut oil
<!--[if !supportLists]-->·         <!--[endif]-->60ml (1/4 cup) milk – your choice of dairy, almond or soy
<!--[if !supportLists]-->·         <!--[endif]-->2 tablespoons of honey or rice malt syrup
Method:
<!--[if !supportLists]-->·         <!--[endif]-->Preheat oven to 160oC  (fan forced), 180oC (non fan-forced)
<!--[if !supportLists]-->·         <!--[endif]-->Combine almond meal, cocoa and baking powder
<!--[if !supportLists]-->·         <!--[endif]-->Add eggs, oil milk and honey and mix till just combined
<!--[if !supportLists]-->·         <!--[endif]-->Spoon into 12 cupcake / muffin tins lined with paper cases
<!--[if !supportLists]-->·         <!--[endif]-->Bake for about 25 minutes or until bounce back when gently pressed on the top
Serve alone or top with chocolate frosting / ganache or raspberry sauce

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