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Recent Reviews

Re:Banana, Chocolate, and Hazelnut Muffins

Gluten free baking is an experiment in substitution from the get-go right?Well, I substituted almonds for hazelnuts, almond flour for the hazelnut flour and, based on one reviewers assesment of quinoa flour (which I had heard before) as well as being out of brown rice flour, I substituted coconut flour for the quinoa.This particular flour blend was super absorbent and the batter became instantly stiff. To remedy this, I added an extra 1/2 cup of yogurt and upped the baking powder to assist in rising.In the end, they still came out really dense but were tasty. I too enjoyed the balance of melty chocolate chip and crunchy nut pieces.I give this recipe full marks because any flaws were due to my own experimentation.I will definately make these again but with a different flour blend.

Posted: 11:50 am on January 25th 2015