Gluten Free Hazelnut Chocolate Chip Muffins and Coconut Chai

Gluten Free

You’ve probably figured out by the few recipes I’ve posted here, that I am gluten and dairy intolerant. I’m pretty sure I’ve talked about it on more than one occasion because it really affects my life in a big way. I also have more stomach issues than I know what to do with, which is why I am super conscious of what I eat. When I want a sweet treat, these muffins are on the list of favorites. They are made with all natural ingredients and definitely naughtiness I can feel good about (except when I eat five in a row!) I am still learning the fine art of gluten free baking, which my friend Lisa is helping with and most of the recipes I’ve posted so far are a result of us getting together, cracking a bottle of wine and baking away. And as you can probably tell I have an affinity for gluten free baked goods…their so yummy!  So without further ado, here is Lisa’s recipe that I snapped pics of, and promptly ate upon completion.

Gluten-Free Hazelnut, Banana, Chocolate Chip Muffins

What you’ll need:

  • 3 1/2 cups hazelnut flour (We used Bob’s Red Mill)
  • 1/4 teaspoon sea salt
  • one teaspoon cinnamon
  • 4 to 5 very ripe organic banana’s (If your banana’s aren’t ripe enough you can use this method http://domesticsuperhero.com/2013/06/19/how-to-quickly-ripen-bananas-for-banana-bread/)
  • 1/3 cup honey (possibly more) (We used Honey Pacifica Sage Honey)
  • 4 heaping tablespoons coconut oil
  • one bag (or less) chocolate chips or chocolate chunks (We used Enjoy Life mega chunks)

Gluten Free

Directions:

  1. Mix the dry ingredients.
  2. Add in the wet ingredients (mix well).
  3. Add the chocolate chips last and don’t over mix once you add them. 
  4. Bake in a preheated oven at 350 for about 20 to 30 minutes.  You really have to keep a close eye with nut flours because they don’t cook at the same rates as regular flour.  You will probably have to check them a few times to see if they are done.  You will know they are ready when they start to brown a little on the top.  They will still be really soft when they come out of the oven, but will get harder once they cool off.

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Coconut Chai Tea

What you’ll need:

  • 1 bag (2 3/4 cup) unsweetened organic coconut (shredded and dehydrated)
  • Masala Chai Tea (We used Rishi organic tea)
  • 2 Tablespoons honey (or more if you want your tea to be sweeter)

Gluten Free

To make coconut milk:

  1. Combine the dried coconut with 3 to 4 cups water in a saucepan and bring to a boil.
  2. Lower the heat and continue to simmer for a few more minutes. Let Cool.

  3. Pour the cooled down contents of the saucepan into a blender and puree.

  4.  Squeeze the contents of your blender through a cheesecloth.  Store milk in a glass jar for up to 5 days in the refrigerator.

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To make the tea:

  1. Combine 6 Tablespoons of Masala Chai with 3 cups of water and bring to a boil.  Add 3 cups of coconut milk and reduce heat to a simmer.
  2. Strain tea and add honey to your sweetness liking.
  3. Tea can be served hot or chill it in a glass jar in your fridge.

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Let me know if you try this and what you think!

Recipe by Lisa / Photos by Me

XO,

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