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Gluten-Free Chocolate Heaven!

Posted Mar 06 2011 11:37pm
Today's post is dedicated to something I just love- chocolate. Recently, I got a recipe idea for chocolate muffins, using gluten-free flour. The idea actually came from the Ghiradelli website, but I wanted to put my own twist on it by using ingredients I had in my pantry, and to suit my taste preferences. I love Ghiradelli chocolate- in fact, it's my favorite type of chocolate bar. I have tried NUMEROUS 100% cacao chocolate bars, and nothing taste more genuine than Ghiradelli. The only exception I've found so far is the cocoa powders. I prefer Hershey's 100% cacao Dutch Processed ( especially dark), cocoa powder to any others I've tried, but when it comes to a chocolate bar- reach for this guy!
(*You can find it on the baking aisle with the chocolate baking bars.)

Anyhow, getting back to the muffin recipe, here you go: It's excellent and a great source of nutrients such as magnesium, protein, fiber, B vitamins and Omega 3's!


Enjoy:)
Gluten- Free Chocolate Raspberry Muffins

*9 single servings

*The Ingredients*




  • 2 tbsp. coconut oil or olive oil
  • 1/2 tsp. sea salt



*Directions*

1. Preheat the oven to 375.
2. Coat/Grease a 12 cup muffin pan with coconut oil or any other lighter oil. (You may also use nonstick spray. I like the taste that the coconut oil puts on the outside of the muffins.)
3.  In a small bowl, break the egg, and beat until stirred completely.  Add the pumpkin, vanilla, agave and oil- be sure the coconut oil is melted first. Sit aside.
4. In another bowl, mix the flours, the cocoa powder and the salt.
5. Stir the liquid mixture into the dry mixture and add 1/3 cup any liquid. I used leftover coffee for a breakfast muffin taste, but you may also use vanilla almond milk, milk, or I've even used water and gotten a great result.
6. Last, stir in the raspberries or other berry, until incorporated.
7. Scoop the prepared batter into the pan and fill the cups 3/4 full.
8. Bake for 30 minutes and let cool in the pan away from the stove for 20 minutes.
9. Remove from the pan with a dull edged knife and place on glass plates to cool completely.


*I like to top mine with 1 tbsp. peanut butter for a double punch of protein. Use a natural peanut butter such as 100% natural Crazy Richards Creamy Peanut butter - this stuff doesn't clump up like other natural peanut butters do.









Also, if you happened to catch the last post, you may want a picture of the final dish, so I've added it to the post. Check it out here for a wonderful dinner inspiration!

Have a great Sunday!


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