Double Chocolate Banana Muffins (Dairy Free) June 06 2018, 0 Comments
These are quite possibly the lightest, most tender chocolate muffins ever. At the same time they taste incredibly rich with the help of a double dose of chocolate and sweet, overripe bananas. The addition of finely ground almond meal and a pinch of nutmeg add depth and nuttiness. Honestly, I don't even miss the browned butter I usually use in my chocolate muffins.
THIS RECIPE MAKES 12 BIG TOP MUFFINS
1 1/2 cups whole wheat pastry flour (Bob's Red Mill)
1/2 cup finely ground almond meal
3/4 cup cocoa powder (unsweetened baking cocoa)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg (Oaktown Spice Shop)
1/2 teaspoon salt
1/2 cup caster or granulated sugar
1/2 cup brown sugar (packed)
1 cup chocolate chips
1 cup almond milk
3 large egg whites
2 tablespoons apple cider vinegar (Braggs)
2 large overripe bananas
1/2 cup canola oil (feel free to use your favorite baking oil)
1 teaspoon vanilla extract (Oaktown Spice Shop)
Preheat your oven to 350F/180C and grease a 12 hole cupcake/muffin tin.
In a large bowl, sift together your flour, baking soda and powder, nutmeg, salt and cocoa powder, then stir in your almond meal and sugars.
In a medium bowl, mash your bananas with a fork until smooth, then mix in your egg whites, vanilla and oil. Stir in your almond milk and apple cider vinegar.
Make a well in your flour mixture and add your banana mixture. Stir until just combined, making sure to scrape the bottom of the bowl with each turn. Gently fold in your chocolate chips. About four folds should do it. Be careful not to over mix or you will lose the lovely airy texture.
Scoop your batter into your muffin tin, filling them nearly to the top. This will give you that big bakery style muffin. Bake for 18 to 22 minutes or until your cake tester or a tooth pick inserted into the center of your muffin comes out clean. Transfer the tin to a rack and allow to cool for at least 15 to 20 minutes before removing. These muffins are incredibly light and tender. Giving them time to cool will keep them from crumbling when you take them out of your tin.
You can enjoy these muffins for three to five days after baking or freeze them for up to two months. They are perfect with a cup of hot coffee or large glass of milk.
Blood Orange & Dark Chocolate Marble Bread March 06 2015, 0 Comments
When bright, beautiful blood oranges make their way into our local market it is a wonderful omen.
Winter is coming to an end.
Don't get me wrong, I love waking up to a sparkling, snowy wonderland and drinking cinnamon tea in the evenings under a cozy blanket, but I enthusiastically welcome the inaugural flowers of spring and the warm sun on my formerly golden face. Normally the first bundle of blood oranges are made into a batch of our blood orange and ginger pirouettes. However, this morning I was craving chocolate and thought a twist on the classic combination of dark chocolate and orange would do the trick.
Blood Orange & Dark Chocolate Marble Bread
2 cups organic wholemeal flour
3/4 cup organic sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup organic cocoa powder
3 large organic blood oranges
3 tablespoons organic coconut oil (melted) plus a bit more to grease your pan
2 egg whites
1. Preheat your oven to 350F (170C) and grease your bread pan.
2. Zest and juice your blood oranges into your stand mixer or large bowl. You should have about a cup of juice.
3. Add your melted coconut oil to your orange juice and mix well to combine. Then add your egg whites and mix thoroughly.
3. In a medium bowl, sift your flour, baking soda, baking powder and salt. Then add your sugar and whisk to combine.
4. Add your flour mixture to your blood orange juice mixture and mix until just combined. Scrape the sides of your bowl and stir in any bits that haven't made it into your mixture. Then transfer a little over half of your batter into a small bowl.
5. Add your cocoa powder to the batter in your mixer and mix to combine.
Make sure to read this next step carefully.
6. Using a soup spoon or tablespoon, drop heaping spoonfuls of batter into your bread pan, rotating your batter in a checkerboard pattern. One drop light batter, one drop dark batter, making three drops across and five or six drops down. Using a cake tester or toothpick, swirl your batter until it looks marbleised. Take care not to over stir.
7. Bake for 45 minutes to an hour, or until your cake tester comes out clean and your bread is pulling away at the edges slightly.
8. Remove your bread from the oven and let it cool in the pan for about 15 to 20 minutes, then tip over to remove and leave on a rack until cool completely.
Once cool, slice and serve.
We love this bread as a weekend brunch treat with fresh berries and COYO natural yoghurt or for dessert, drizzled with melted dark chocolate and topped with Booja-Booja vanilla ice cream.