We were looking for a special recipe for the feast of Our Lady of Guadalupe on Dec. 12. The kids love starting out our day with a recipe for the Catholic Saint 'o the day. Since we are back to no wheat, these looked like a recipe I could easily modify. What a hit! They loved them so we had them, again, today.
Egg-free, Dairy-free and Wheat-free Mexican Chocolate Muffins
Prep: 15m
Preheat the oven to 350 degrees. Grease muffin tins or line with paper liners.
3/4 cup canned lentils or garbanzo beans, drained and rinsed
2 Tbsp. chia seed meal mixed with 1/2 hot water (or equiv. egg replacer for 2 eggs)
1/2 cup brown sugar
1/2 cup sugar
1/2 cup cooking oil
1 tsp. vanilla extract
3 Tbsp. unsweetened cocoa
I combined the beans and chia seed/water mixture in the blender until it was smooth. I added the rest of the above ingredients and blended until well combined.
In a separate bowl I combined:
1/2 tsp baking powder
1/2 cup brown rice flour
1/4 cup oat flour
1 tsp. cinnamon
1/2 cup chocolate chips
3 Tbsp. hemp seed (or you can add 1/4-1/2 c. nuts here...we're allergic)
1/2 tsp. baking soda
1/2 tsp. xanthan gum
Add the wet ingredients from the blender to the dry ingredients and blend until combined. Pour into prepared muffin tins. Bake at 350 degrees F for 20-25 minutes. Let cool 10-15 minutes for easy turn out.
Dust tops with confectioners sugar, if desired.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment