Gluten-Free Hazelnut, Banana, Chocolate Chip Muffins with Coconut Chai Tea

IMG_7731

Happy weekend!  If you have been reading my blog for awhile, you probably already know that I have been on a gluten and grain free diet for quite some time.  This is a recipe I came up with that has very few ingredients, but is so delicious that it has gotten rave reviews from all my friends who have tried it.  I love to serve this with Chai tea as a delicious breakfast or afternoon snack.

Gluten-Free Hazelnut, Banana, Chocolate Chip Muffins

BananaMuffins (2)

*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)

 

Mix the dry ingredients first.

IMG_7699

Add in the wet ingredients (mix well).

 

IMG_7705

Add the chocolate chips last and don’t over mix once you add them.

IMG_7709

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.

 

IMG_7742

Coconut Chai Tea

Chai (2)

*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 the coconut milk:

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

IMG_7677

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

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

IMG_7685

 

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:

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.

IMG_7686

Strain tea and add honey to your sweetness liking.

IMG_7743

Tea can be served hot or chill it in a glass jar in your fridge.

IMG_7720

Photos by Jamie Walsh.

xoxo,

Lisa


Comments are closed.