© No Packet November® 2017  |  Founded by Kate Coleman - Tasting Fitness  |  Website by Techno Bird

November 29, 2019

November 24, 2019

November 22, 2019

November 19, 2019

November 15, 2019

November 14, 2019

Please reload

Recent Posts

20 Small Tips With Big Results For Your Family

October 25, 2017

1/1
Please reload

Featured Posts

Chocolate Blackberry Spelt Muffins

November 28, 2019

Ingredients

 

1 ¾ c white spelt flour
1 c coconut sugar, tightly packed
½ c cocoa powder
½ tsp baking powder
½ tsp bicarb soda
½ tsp cinnamon
Pinch of salt
½ tsp vanilla extract
4 tbsp olive oil
¾ cup cold almond or soy milk
1 ½ tbsp apple cider vinegar
1 cup of frozen blackberries

Ganache Ingredients
100g organic, fair trade, dark chocolate, finely chopped
⅓ c coconut cream

 

Method

 

1. Grease and line 12 muffin tins and preheat oven to 180 degrees Celcius.

2. Sift flour, cocoa, baking powder, bicarb and cinnamon into a large mixing bowl.

3. Fold through salt and coconut sugar.

4. Make a well in the centre and add almond milk, olive oil, vanilla, blackberries and ACV.

5. Fold liquids through the dry mixture until just combined.

6. Using two spoons divide mixture between muffin tins equally.

7. Place in the oven for 20-25 minutes and bake until cakes spring back gently to the touch.

8. Remove from oven and allow to cool for 5 minutes before removing muffins and placing on a cooling rack.

 

Ganache Method 

 

1. Pop the coconut cream in a pan and heat it until it just boils.

2. Pour over the finely chopped chocolate, and whip with a fork until all the chocolate lumps are gone.

3. Pop into a piping bag or use a spatula to top the muffins.

 

Share on Facebook
Share on Twitter
Please reload

Follow Us
Please reload

Search By Tags
Please reload

Archive
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square