GAPSFriendlyChocolateMuffinsIuseallorganicingredientsbutthisisuptoyou.Youcanmakeeithermuffinsorcookinaloaftin(approx.20cmx10cm).Thisrecipe,oncecookedcanbefrozenandusedassnacksthroughouttheweek.
Ingredients:
200gramsAlmondMeal
20gramsLinseeds
20gramsChiaseeds
30gramsRawCacaoPowder
1teaspoonBiCarbSoda
2eggs
100gramspureedbeetrootorpumpkin(thisisoptionalbutbothaddsmoistureandaveggie)
30gramsofeitherghee,coldpressednutoilorcoconutoil
100gramsyogurt
80gramsrawhoney
ThermomixorFoodProcessorMethod:
Placethealmondmeal,LinseedsandChiaSeedsintheThermomixorFoodProcessorandblitztogether.(Thermomix,5seconds,speed5).
AddintheCacaoPowderandBiCarbSodaandblitzagain,(Thermomix,3seconds,speed5).
Addintheeggs,pureedveg,fatofchoice,yogurtandhoneyandblitzuntilwellmixedintoabatter.(Thermomix,10seconds,speed6)
Muffins:
Pourintoindividualmuffins(shouldmakearound10-12dependingonthesizeofthemuffinpans).Placeinapreheated,180°Covenandbakefor25minutesoruntiltheskewercomesoutclean.
LoafTin:
Pourintoaloaftinlinedwithbakingpapertopreventsticking.Placeinapreheated,180°Covenandbakefor40minutesoruntiltheskewercomesoutclean.
Allowtocoolfor10minutesinthetin/muffintraysbeforetakingoutandplacingonacoolingrack.