Food recipes
Low Carb/Gluten Free/Dairy Free/Egg Free Chocolate Chip Muffins
Low Carb/Gluten Free/Dairy Free/Egg Free Chocolate Chip Muffins Ingredients: seeds, flaxseed nuts, almonds shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) shortening confectionery, c...
Low Carb/Gluten Free/Dairy Free/Egg Free Chocolate Chip Muffins
Ingredients:
seeds, flaxseed
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, flaxseed
water, bottled, generic
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
sweetener, herbal extract powder from stevia leaf
oil, olive, salad or cooking
vanilla extract
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,
water, bottled, generic
Directions:
1) Preheat oven to 350 degrees.
2) Mix 6 TBSP ground flax seeds and 1 cup warm water and set aside.
3) Mix rest of dry ingredients together.
4) Add oil, stevia, flaxseed goop, and add enough water so mixture binds together.
The coconut flour will soak up water pretty quickly.
5) Place in muffin cups.
Bake in preheated oven for approximately 20 minutes.
Until they start to brown slightly on top.
Recipe is enough to make 24 regular muffins or 12 large.
Ingredients:
seeds, flaxseed
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, flaxseed
water, bottled, generic
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
sweetener, herbal extract powder from stevia leaf
oil, olive, salad or cooking
vanilla extract
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,
water, bottled, generic
Directions:
1) Preheat oven to 350 degrees.
2) Mix 6 TBSP ground flax seeds and 1 cup warm water and set aside.
3) Mix rest of dry ingredients together.
4) Add oil, stevia, flaxseed goop, and add enough water so mixture binds together.
The coconut flour will soak up water pretty quickly.
5) Place in muffin cups.
Bake in preheated oven for approximately 20 minutes.
Until they start to brown slightly on top.
Recipe is enough to make 24 regular muffins or 12 large.