Thursday, February 25, 2016
Dairy Free Spelt Chocolate Chip Muffins
I actually can't remember the last time I baked anything with chocolate chips. Being dairy free my chocolate choices are quite limited and I tend to stick with blocks of 85% cocoa chocolate like Lindt or Green & Blacks which are naturally free of dairy.
But when I spotted these dairy free chocolate chips in the bulk section of the my health food store I had to grab some and make something for the boys. And what else to bake but chocolate chip muffins?!
I got 10 from this recipe but you could easily make 12 instead (I normally would) just by making them slightly smaller.
This is a simple and delicious recipe that is free from wheat, dairy, nuts and refined sugar. Perfect for the after school munchies!
Spelt Chocolate Chip Muffins (Dairy free)
1/3 cup coconut oil
1/3 cup coconut sugar
2 ts vanilla extract
3/4 cup rice milk
1 2/3 cup wholemeal spelt flour
3 ts baking powder
1/2 cup dairy free chocolate chips
2 tbs chocolate chips, extra
Preheat oven to 180 degrees / 160 degrees fan-forced.
Line a muffin tray with paper liners and set aside.
Thermomix instructions - add the wet ingredients into the bowl and mix for 5 secs / SP 4.
Add the dry ingredients and mix for 5 secs / Sp 4, scraping down the bowl if needed.
Add the 1/2 cup chocolate chips and mix for 4 secs / SP 3 / Reverse.
No thermomix? Combine the wet ingredients in a small bowl. Combine the dry ingredients in a large bowl. Pour the wet into the dry and mix until just combined.
Spoon the mixture into the prepared tray and sprinkle the extra chocolate chips over the top.
Bake for 12-15 minutes or until the top springs back and they are evenly golden brown.
Turn out onto a wire rack to cool.
Makes 10-12 depending on the size of your muffin tray.