Cacao and banana muffins – Makes 10
100grams coconut flour
50 grams of brown rice flour
50 grams of cacao
3 mashed bananas
6 chopped dates
2 large organic eggs
2 tablespoons of vanilla essence
1 heaped teaspoon f baking powder
1 heaped teaspoon of bicarbonate soda
1 tablespoon of coconut oil
1 tablespoon of rapeseed oil
250ml of almond milk
1 tablespoon of chia seeds
2 tablespoons of dessicated coconut
4 tablespoons of agave syrup or honey
Himalayan salt- 1tsp
1. Pre-heat oven to 180 deg fan
2.Separate the egg yokes and white. Put the egg whites into a bowl and whisk till they become light and stiff.
3.Weigh out the coconut flour, rice flour, baking powder, salt,cacao powder, chia seeds and mix together into a bowl as well as the desiccated coconut flakes.
4.In a separate bowl mix the egg yokes, almond milk, agave syrup/ honey and vanilla extract as well as the coconut oil and rapeseed oil
5.Mix together the dried mixture into the egg yoke mixture until combined. Fold in the egg whites with a silver spoon. Then add the chopped dates as well as the mashed bananas.
6. If you find the mixture to still be a little thick then you can add water to smooth it down.
7.Pour the mixture evenly into 10 muffin tray cases.Make sure that you fill the muffin cases right to the top.
8.Put into the oven for 25 minutes.
9.Take out the oven and leave to cool on a cooling rack.