Am I the only one who occasionally looks for ways to eat chocolate for breakfast?
A handful of stevia-sweetened chocolate chips does the trick every time, providing that chocolate flavor that I crave without a bunch of sugar. I’ll throw some into the blender in a protein shake, mix into a bowl of oatmeal, or add to grain-free mini muffins. Ah yes, any day that starts with chocolate is a day that’s bound to be great :)
Often times I find myself using cooked quinoa in place of traditional flours in baking recipes. It adds wonderful protein, fiber, complex carbs and a nice texture. Making a big batch of quinoa on the weekend to keep in the fridge makes it quick and easy to use cooked quinoa in your cooking all week long.
1 cup cooked quinoa
1 cup blanched almond flour
½ cup arrowroot starch
1 tablespoon baking powder
½ teaspoon sea salt
½ cup coconut palm sugar
1 (15.66 oz) can coconut milk, canned and full-fat
¼ cup coconut oil, melted
1 tablespoon vanilla extract
Preheat oven to 400 degrees and line 48 mini muffin tins with paper liners.
Combine the quinoa, almond flour, arrowroot starch, baking powder, and salt in a medium bowl and set aside.
Combine the egg, coconut sugar, coconut milk, melted coconut oil and vanilla in an- other bowl. Mix well and add the dry ingredients. Mix until fully combined. Fold in the chocolate chips. Pour 1 Tablespoon of batter into each of the 48 mini muffin tins.
Bake for 15-18 minutes or until golden and set. Remove from oven and let cool for 5 minutes. Transfer out of muffin pan and cool on wire rack. Enjoy!
Blanched Almond Flour and Almond Meal can be used interchangeably in baking recipes.