Here is the recipe for my chocolate muffins which are #dairyfree and #glutenfree:
Ingredients
1 cup of almond flour
1tsp bicarb soda (baking soda)
2 eggs (or 2 tablespoons of flaxseed if you want vegan, to 4 tbsps of water each - so 8 tbsps water and left to soak for at least half an hour)
8 dates (medjool) - stones removed and soaked in a little hot water
1 x100g bar chocolate (I use at least 70% cocoa and unsweetened if possible but you can add whatever chocolate you have to hand - it is better to use dark non dairy for this recipe),
1 tbsp maple syrup to sweeten (you could use any other sweetener and adjust quantity)
1tsp cinnamon
2 tbsp coconut oil
Method
Mix almond flour and bicarb soda together - put into either a tough enough blender or a food processor and grind up dates with the dry mix - just to get them evenly distributed through.
Add cinnamon (you could could add ginger, or cloves or nutmeg as well - depends what spices you like but cinnamon helps with sweetening it slightly against the bitterness of the dark chocolate, alongside the dates, so I find that is a necessity).
Add chocolate (you can either melt it in a bain marie or break it into small pieces and let the food processor/blender chop it).
Then add the coconut oil in the blender.
Add the 2 eggs and the maple syrup - whizz up some more so it's even.
You can add raisins, cranberries too.
Then add to cake cases and bake for about 20 minutes (this makes about 6).
(c) 2013 Elizabeth Plant
