INGREDIENTS (for 12 minicakes)
- 4 tbsp ground flaxseed
- 12 tbsp water
- 180 gr coconut flour
- 100 gr brown rice flour
- 1,5 tbsp unsweetened cocoa powder
- 150 gr brown sugar
- 2 tsp cream of tartar
- 1 tsp baking soda
- 30 sunflower seed oil
- 230 non-dairy milk
- choco chips
Ready in: 60 minutes
Hi everyone and welcome back 🙂
Let me tell you the true story behind this totally well studied and perfected recipe: open the fridge, oh look I have coconut flour … Oh wait it’s nearing the expiration date … Uhmmm, what could I do with it … Muffins! Let’s bake! …. Well. They definitely don’t look like muffins … They taste good though! Well guys, I shall name you minicakes and share the recipe anyway! *superhero mode* … Ok, we all know I was actually this close to witness yet another cooking fail.
Enough with my rambling, here’s how I (accidentally) made them.
Preheat the oven at 180°. Then as always, mix the flaxseeds and water and let it rest a few minutes. Mix the coconut and rice flour, sugar, cream of tartar and baking soda, seed oil, veg milk and the flaxseeds as soon as they’ve become “gel-ish”.
Now devide the “dough” in two parts and to one of them add the cocoa powder and mix, then fill the muffin baking sheet/cups with half&half the mixture, then add the chochips on top (actually I think they’d be great inside the mixture too, I only thought about it afterwards, so definitely do it!)
And then in they go. It took more or less 35 minutes to bake them with my oven.
I’ll be glad to know what you think of them and even happier if you have any advice on how these could be made into muffins, as I originally had planned to. I may guess that the coconut flour is too heavy to rise only with cream of tartar+baking powder? Send help, I’m lost here! 🙂