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7th Feb

2014

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Chocolate orange cardamom muffins!

I was just saying to some colleagues yesterday that I’m not great at recipe testing and then tonight I go ahead and make something gluten free, vegan, sugar-free and DELICIOUS!

Lately, I’ve been really into buckwheat flour as a gluten free baking alternative. The other day I came across this recipe and followed it pretty much as is with only a few modifications making some fantastic blueberry muffins. Then, today as I was rocking my son to sleep I was going over in my head what else I could make using this recipe as a base.

What happened was pretty genius: Chocolate orange cardamom muffins!

I LOVE the essence and flavor of cardamom but had never cooked with it before.

These muffins are the perfect texture and not to sweet. I actually think this batter would make an excellent birthday cake with an orange coconut cream frosting. Hmmm do I know anyone with a birthday coming up??

I hope you enjoy these as much as I do. I suggest eating them with a nice cup of Darjeeling tea.

Stay tuned for other recipes that use cardamom!

 

Chocolate orange cardamom muffins- gluten free, sugar-free & vegan!

Makes about 10 good size muffins.

  • 2 cups buckwheat flour
  • ¼ cup cacao powder
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 3 tsp cardamom
  • 2 tablespoons ground flax
  • 6 tablespoons water
  • 4 very ripe bananas
  • 1/2 cup coconut milk (full fat in the can)
  • 3 Tbl applesauce
  • 3 Tbl coconut oil, melted
  • 2 Tbl apple cider vinegar
  • 3 Tbl orange zest
  • 10 drops Stevia

First mix the flax and water and let sit while you prepare the other ingredients.

Next mix all the dry ingredients together (flour, cacao, salt, baking soda and cardamon)

In a separate bowl blend the bananas, milk and applesauce together with an emersion blender (regular blender will work fine too)

Add the wet ingredients to the dry and add the melted coconut oil, flax and stevia. Stir well and add the apple cider vinegar and orange zest

Grease a muffin tin with coconut oil and fill cups almost all the way up.

Bake for 20 min or until the muffins are set and firm if you press on the top.

Let cool for 10 min and remove onto wire rack to continue to cool.

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