Gluten Free Hazelnut Chocolate Chip Muffins and Coconut Chai

You’ve probably figured out by the few recipes I’ve posted here, that I am gluten and dairy intolerant. I’m pretty sure I’ve talked about it on more than one occasion because it really affects my life in a big way. I also have more stomach issues than I know what to do with, which is why I am super conscious of what I eat. When I want a sweet treat, these muffins are on the list of favorites. They are made with all natural ingredients and definitely naughtiness I can feel good about (except when I eat five in a row!) I am still learning the fine art of gluten free baking, which my friend Lisa is helping with and most of the recipes I’ve posted so far are a result of us getting together, cracking a bottle of wine and baking away. And as you can probably tell I have an affinity for gluten free baked goods…their so yummy!  So without further ado, here is Lisa’s recipe that I snapped pics of, and promptly ate upon completion.

Gluten-Free Hazelnut, Banana, Chocolate Chip Muffins

What you’ll need:

• 3 1/2 cups hazelnut flour (We used Bob’s Red Mill)
• 1/4 teaspoon sea salt
• one teaspoon cinnamon
• 4 to 5 very ripe organic banana’s (If your banana’s aren’t ripe enough you can use this method http://domesticsuperhero.com/2013/06/19/how-to-quickly-ripen-bananas-for-banana-bread/)
• 1/3 cup honey (possibly more) (We used Honey Pacifica Sage Honey)
• 4 heaping tablespoons coconut oil
• one bag (or less) chocolate chips or chocolate chunks (We used Enjoy Life mega chunks)

Directions:

1. Mix the dry ingredients.
2. Add in the wet ingredients (mix well).
3. Add the chocolate chips last and don’t over mix once you add them. 
4. Bake in a preheated oven at 350 for about 20 to 30 minutes.  You really have to keep a close eye with nut flours because they don’t cook at the same rates as regular flour.  You will probably have to check them a few times to see if they are done.  You will know they are ready when they start to brown a little on the top.  They will still be really soft when they come out of the oven, but will get harder once they cool off.

Coconut Chai Tea

What you’ll need:

• 1 bag (2 3/4 cup) unsweetened organic coconut (shredded and dehydrated)
• Masala Chai Tea (We used Rishi organic tea)
• 2 Tablespoons honey (or more if you want your tea to be sweeter)

To make coconut milk:

1. Combine the dried coconut with 3 to 4 cups water in a saucepan and bring to a boil.

2. Lower the heat and continue to simmer for a few more minutes. Let Cool.

3. Pour the cooled down contents of the saucepan into a blender and puree.

4.  Squeeze the contents of your blender through a cheesecloth.  Store milk in a glass jar for up to 5 days in the refrigerator.

To make the tea:

1. Combine 6 Tablespoons of Masala Chai with 3 cups of water and bring to a boil.  Add 3 cups of coconut milk and reduce heat to a simmer.
2. Strain tea and add honey to your sweetness liking.
3. Tea can be served hot or chill it in a glass jar in your fridge.

Let me know if you try this and what you think!

Recipe by Lisa / Photos by Me

XO,