Recipes
Buckwheat & Brown Rice Oh My Chocolate Goodness Muffins (gluten free, dairy free, vegetarian)
By: Jonathan Soper
Batch makes 12 muffins. They're really good with whole peanut butter on top. (Gluten Freeville Note: This recipe is from Johnny's FaceBook found here: http://www.facebook.com/notes/jonny-radar/buckwheat-brown-rice-oh-my-chocolate-goodness-muffins/396659375744)
Details
- Prep Time:
10 min - Cook Time:
25 min - Ready In:
35 min
Servings: 1 dozen
Dry Ingredients:- 1 1/2 cups Buckwheat Flour
- 1/2 cup Brown Rice Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Cinnamon
- 1/8 teaspoon Xanthan gum
- 2 teaspoons Carob Powder
- 1 tablespoon Raw Cocoa Powder
- 1 1/2 teaspoons Sea Salt
- 1 Chopped Bar Organic Dark Chocolate (88%)
- 1/4 cup Chopped Whole Raw Almonds
Wet Ingredients:- 1 cup Pure Olive Oil
- 1 cup Rice Milk (or substitute)
- 2 Eggs (Remove Yolks: Optional)
- 1 teaspoon Raw Vanilla Extract
- 1/3 cup Agave Nectar (or proportional substitute of Xylitol or Stevia)
- 1 cup Pure Olive Oil
- 1 cup Rice Milk (or substitute)
- 2 Eggs (Remove Yolks: Optional)
- 1 teaspoon Raw Vanilla Extract
- 1/3 cup Agave Nectar (or proportional substitute of Xylitol or Stevia)
Directions
- Mix wet and dry ingredients (except chopped dark chocolate chunks) in separate bowls, then combine and mix well, slowly adding dark chocolate chunks until everything is combined.
- Pour into muffin pan, preferably with paper muffin cups, bake for 25 minutes at 350 degrees Fahrenheit, let cool for 10 minutes, and enjoy!
Notes from Jonny-
Hey thanks for all the comments! Anybody try them yet? Personally I like them pretty well, and have made two batches that both turned out pretty good. If you use Stevia instead of Agave Nectar you need to add a little more rice milk for moistness... Fyi I learned that Agave nectar is similar to high fructose corn syrup, so better to go with xylitol or stevia if you're staying away from sugar. Otherwise, sugar it up to your heart's content, just no refined white sugar!
Also, as a topping, you can make celiac friendly chocolate frosting by mixing olive oil, vanilla, rice milk, stevia and cocoa powder. I didn't measure the proportions, but I'd say 2 tbsp. of oil and rice milk each, two packets (or 2/3 tsp.) Stevia, and add cocoa until it turns into a paste. Add a pinch of xanthan gum to hold it all together, then apply after the muffins get out of the oven. Oh... and maybe like a half-tsp. of vanilla (for the above frosting recipe).