31 January

Chia muffin

Delicious muffins with chestnut flour, chocolate and chia seeds!
  • 200g of Cerreto chestnut flour
  • 70g of brown rice flour
  • 40g of almond flour (or peeled almonds, toasted and reduced to very fine flour)
  • 15g of bitter cocoa powder
  • 80g of coconut or brown cane sugar
  • 25g of flaxseed flour (or finely chopped Cerreto flax seed)
  • 70g of rice (or corn) oil
  • 10g of baking powder already dosed and composed of cream of tartar and bicarbonate
  • 40g Cerreto toasted chia seeds
  • 260g of almond milk
  • 60g of dark chocolate vanilla essence to taste

To decorate:

  • 40g of dark chocolate
  • toasted chia seeds Cerreto to taste

Pour the flax seed flour into a small bowl, add the image and mix. Leave to rest for a few minutes until a sticky compound similar to the egg white forms.

Cut the chocolate into small pieces and set it aside. Sift the powders into a bowl, add the sugar, the natural leavening powder and the chia seeds and mix.

Add the water and flax seed mixture, the vanilla essence, the oil and the milk a little at a time until it forms a smooth and homogeneous mixture. Add the chocolate into small pieces. Pour the mixture into the muffin tins by filling them 2/3.

Decorate the surface with pieces of chocolate and toasted chia seeds. Bake at 180 °C for 15 minutes.