JonnyRadar
The Living Force
Made these last night and they turned out really good. The only sugar is whatever's in the dark chocolate bar. For this I got 88%, so it's relatively low. If you're going 100% no sugar at all, you could make your own chocolate pieces with raw cocoa powder, ghee and coconut milk, and then use those.
Dry Ingredients:
1 & 1/2 cup Buckwheat Flour
1/2 cup Brown Rice Flour
1 tsp. Baking Powder
1/4 tsp. Cinnamon
1/8 tsp. Xanthan Gum
2 tsp. Carob Powder
1 tbsp. Raw Cocoa Powder
1 & 1/2 tsp. Sea Salt
1 Chopped Bar Organic Dark Chocolate (88%)
1/4 cup Chopped Whole Raw Almonds
Wet Ingredients:
1 cup Pure Olive Oil
1 cup Rice Milk (or substitute)
2 Eggs (Remove Yolks: Optional)
1 tsp. Raw Vanilla Extract
1/3 cup Agave Nectar
Mix wet and dry ingredients (except chopped dark chocolate chunks) in separate bowls, then combine and mix well, slowly adding dark chocolate chunks until everything is combined.
Pour into muffin pan, preferably with paper muffin cups, bake for 25 minutes at 350 degrees Fahrenheit, let cool for 10 minutes, and enjoy!
Batch makes 12 muffins. They're really good with whole peanut butter on top (make sure it's only peanuts).
EDIT: Ryan alerted me on Facebook to some issues with agave Nectar, which I didn't know. Here's the link to the Mercola article: http://articles.mercola.com/sites/articles/archive/2009/07/02/Agave-A-Triumph-of-Marketing-over-Truth.aspx
So you could substitute the Agave with Xylitol or Stevia. Xylitol makes me gassy, so I'll probably try the next batch with Stevia. I'll report back how they come out.
Dry Ingredients:
1 & 1/2 cup Buckwheat Flour
1/2 cup Brown Rice Flour
1 tsp. Baking Powder
1/4 tsp. Cinnamon
1/8 tsp. Xanthan Gum
2 tsp. Carob Powder
1 tbsp. Raw Cocoa Powder
1 & 1/2 tsp. Sea Salt
1 Chopped Bar Organic Dark Chocolate (88%)
1/4 cup Chopped Whole Raw Almonds
Wet Ingredients:
1 cup Pure Olive Oil
1 cup Rice Milk (or substitute)
2 Eggs (Remove Yolks: Optional)
1 tsp. Raw Vanilla Extract
1/3 cup Agave Nectar
Mix wet and dry ingredients (except chopped dark chocolate chunks) in separate bowls, then combine and mix well, slowly adding dark chocolate chunks until everything is combined.
Pour into muffin pan, preferably with paper muffin cups, bake for 25 minutes at 350 degrees Fahrenheit, let cool for 10 minutes, and enjoy!
Batch makes 12 muffins. They're really good with whole peanut butter on top (make sure it's only peanuts).
EDIT: Ryan alerted me on Facebook to some issues with agave Nectar, which I didn't know. Here's the link to the Mercola article: http://articles.mercola.com/sites/articles/archive/2009/07/02/Agave-A-Triumph-of-Marketing-over-Truth.aspx
So you could substitute the Agave with Xylitol or Stevia. Xylitol makes me gassy, so I'll probably try the next batch with Stevia. I'll report back how they come out.