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I need a chocolate detox.
Ever since we ate that Fat Pants Cake I have been in major need of a little chocolate break (I can’t believe I just wrote that but it’s true). That cake was divine but it overloaded me just a wee bit! So much so, we haven’t finished it off. It’s that sweet.
Luckily, my good friend M.C. gave me a great recipe; it’s the perfect recipe for chocolate detox. Buckwheat Carrot Muffins – it’s really the exact opposite of Fat Pants Cake isn’t it? I’ve made a few changes and we were all really happy with the results (both the babes devoured the mini versions that I baked for them). The perfect morning treat or afternoon snack. You must try these.
Gluten-Free & Vegan Buckwheat Carrot Muffins
1 & 1/2 cups buckwheat flour
2 teaspoons ground cinnamon
1/2 teaspoons sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 & 1/2 cups grated / shredded carrot (you could use zucchini too)
3/4 cup honey or agave or maple syrup
1 mashed banana
1/2 cup sunflower oil
3 tablespoons ground flax combined with 9 tablespoons hot water (or 3 eggs)
1/2 cup raisins (0ptional)
1. Preheat your oven to 350 degrees and line a muffin pan with liners or grease with sunflower oil.
2. In a large bowl (or the bowl of your glorious KitchenAid) combine buckwheat flour, cinnamon, sea salt, baking soda and baking powder.
3. Add shredded carrot to the dry ingredients and combine.
4. In a medium-sized bowl combine honey, mashed banana, sunflower oil, and flax-hot water mixture.
5. Add wet ingredients to dry ingredients and mix just until combined.
6. Stir in raisins.
7. Bake for 25 minutes. Remove from oven and let cool to the touch.
8. Place on a cooling rack and watch them disappear.
Note: I have this thing about muffins and the day after. They’re never that good. I think a lot of that has to do with the addition of milk (or even non-dairy milk). But these muffins were great the next day.
What do you do for chocolate overload? Or am I the only one who is crazy enough to combine the words chocolate and overload?
You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free