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Gluten Free Chocolate Raisin Muffins

Apr 20, 2014

img_2661I decided to try to make something passable as a muffin, without the flour. I was making this recipe up as I went along and ended up being really happy with the results. Luckily, I wrote down my process. These muffins are made mostly of nuts, seeds and fruit, so they are high in fiber and good fats, relatively low in carbs, and pack a punch, keeping you going for a long morning. Plus, the super dark chocolate makes them extra delicious!

Ingredients:
1 cup raw walnuts
½ cup raw almonds
1 cup cornmeal
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon cardamom
½ teaspoon cinnamon
½ teaspoon ginger
½ cup raisins
½ cup sunflower seeds
¼ cup flax seeds
½ cup dark chocolate chips
1 egg
6 prunes
⅔ cup unsweetened applesauce
⅓ cup maple syrup
2 tablespoons heavy cream or coconut milk
1 tablespoon coconut oil
1 bar extra dark chocolate (at least 85%)

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Directions:
Preheat oven to 350º F. Grind walnuts and almonds in food processor until a smooth meal is formed. Add cornmeal and pulse to combine. Add salt, baking powder, and spices, and pulse to combine. Dump dry ingredients into a bowl. Blend prunes, applesauce, maple syrup, and heavy cream together in processor. Make a hole in the center of the dry ingredients. Crack an egg into the hole and beat with a fork. Dump applesauce mixture into beat egg. Mix wet ingredients into dry ingredients. Stir in sunflower seeds, raisins, flax seeds, and chocolate chips. Grease a muffin tin. Fill each of 12 muffin cups with a heaping 1/3 cup of muffin mixture. Bake 20-25 minutes. The muffins won’t puff up the way most muffins do, but they will get golden brown and delicious.

Meanwhile, melt coconut oil and extra dark chocolate together in a double boiler. Once muffins come out of the oven, drizzle each with chocolate.

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Read about Laura Derr and Laura’s Mobile Kitchen in her interview with Hometown Pasadena in “Creative Types.” Her blog is LaurasMoblileKitchen.com.

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