I deviate from recipes a lot. But this time I went so far (not all on purpose … unforeseen turn of events demanded improvisation!) that I think it’s fair to claim I made this one up. Kind of.
It started out with wanting to try to make scones but substitute the flour for ground almonds and hazelnuts. Then I thought: why not add some cocoa, and make them chocolate scones? Then I thought: why not use the hemp milk that Peter made instead of regular milk? The first batch sort of melted into one cake on the baking sheet (I later cut them into cookies but it got kind of messy). So for the second batch I poured the batter into muffin forms. Hence, I call them muffins. Gluten-free but not really low-carb (the sugar, I suppose you can exchange it for a low-carb sweetener), and due to the hazelnuts obviously not for those allergic to nuts. Do almond only, I guess.
For 12 muffins you need
- 2 3/4 cups (6,5 dl) ground almonds and hazelnuts (I went half and half)
- 1/2 cup (ca. 1dl) sugar
- 2 tsp baking poweder
- 1/2 tsp salt
- 3/4 cups (2 dl) firm butter, cut into small pieces
- 1 cup hemp milk (just search „hemp milk recipe“ – you’ll get a variation of the same: this, this, or this, … Peter used dried dates as sweetener)
- add raisins/fruit if desired (I didn’t, maybe next time – I imagine banana would taste great, and make the muffins even more juicy)
- I also added some psyllium (don’t know how much, though, maybe about a tablespoon), which is used in a lot of gluten-free cake recipes to make whatever you’re baking more fluffy, and keep it from getting so dry and compact
Mix the dry ingredients, cut butter into crumbs, add, stir in milk, knead until the texture is smooth. I let the batter stand for a couple of minutes (I think that it gets a little more „doughy“, less „liquid“ – I suck at speaking bake – my apologies!). Use spoons to fill the batter into muffin shapes, bake at 400°F/200°C for about 30 minutes.
Oh yeah: did I mention that they tasted really great? Well, they do.
It is as divinely delicious as it sounds – and it’s gluten-free! I’d also like to think that it has to do with Ayurveda in so far as Ayurveda is all about pursuing happiness. This cake definitely made me happy. I am spoiled when it comes to mushy chocolate cakes since I live in Sweden. Swedish kladdkaka (mud cake) is the best, in case you didn’t know. I am very patriotic (or whatever it is called when a foreigner is that) that way. I am just telling you this so you fully comprehend what I am saying when I say the following: Angie’s Flourless Hazelnut Dark Chocolate Cake is the best muddy chocolate cake I have made/eaten. Ever.
This one is for Dina. It’s a recipe based on „Nötiga bananmuffins“ („Nutty banana muffins“) out of Yogamat (which would translate to „Yoga food“) by Anna Gidgård and Cecilia Davidsson. The book’s design is very appealing and makes you want to try out every single one of the recipes: lots of pictures that fill entire pages, and the photography is beautiful. Not that much background information, though. I always like knowing what certain recipes/ingredients are good for, but hey – there’s other books for that.
As most of the times, I didn’t exactly stick to the recipe. The blueberries were not in it but I happened to have them, and I like the combination of banana and blueberry. Oh yeah, did I mention this is gluten-free/low-carb? Well, it is. So here it comes:
For 15 muffins you need:
- 3 dl (ca. 1 1/4 cup) almonds
- 3 dl (ca. 1 1/4 cup) hazelnuts
- 1 dl (ca. 1/2 cup) coconut oil (or butter)
- 2 bananas
- 1/4 ts ground pepper
- 3 ts cinnamon
- 3 ts cardamom
- blueberries (I don’t know how much I used, go with your gut)
- a pinch of salt
Preheat oven to 175° C / 350° F. Use a blender to process the almonds and the hazelnuts into flour. Add the coconut oil, the bananas and the rest of the ingredients to the flour. Mix well. Use two spoons to place the batter into small muffin forms. Bake for about 35 minutes. Done!