25 October

Muffins with chestnut flour, chocolate and chia seeds

Tasty muffin without milk, eggs or gluten.
  • 200g chestnut flour Cerreto
  • 70g brown rice flour
  • 40g almond flour (or peeled almonds, toasted and reduced to very fine flour)
  • 15g bitter cocoa powder
  • 80g coconut or whole cane sugar 
  • 25g flax seed flour (or finely chopped Cerreto flax seeds)
  • 70g rice oil (or corn) 
  • 10g leavening powder already dosed and composed of cream of tartar and bicarbonate 
  • 40g toasted chia seeds Cerreto
  • 260g almond milk
  • 60g dark chocolate
  • vanilla essence q.s.
To decorate:
  •  40g dark chocolate
  •  toasted chia seeds Cerreto q.s.

Pour the chestnut flour in a small bowl, add the water and mix. Leave to rest for a few minutes until a sticky mixture similar to the egg white is formed. Cut the chocolate into small pieces and set it aside. Sift the powders into a bowl, add the sugar, the natural baking powder and the chia seeds and mix. Add the mixture of water and flaxseed, the essence of vanilla, oil and milk a little at a time until a smooth and homogeneous mixture is formed. Add the chopped chocolate. Pour the mixture into muffin molds filling them for 2/3. Decorate the surface with pieces of chocolate and toasted chia seeds. Bake at 180 ° C for 15 minutes.

Enjoy your meal!