Getting Ready for School

School is almost about to start!  I thought I would try and get ahead by preparing some sweet treats.

Chocolate chip muffins and chocolate coconut slice.

The Chocolate chip muffins is based on a recipe I have posted before.

But here it is 😄

Low Sugar Muffins

Whisk together:
1/2  Cup  Rice Bran Oil
1/2  Cup  Rice Malt Syrup (you could also use honey)
2    Eggs
1  teas  Vanilla
1/4  Cup  White Sugar (optional), could also be coconut sugar if you don't mind a darker                                         colour muffin

Then fold in:
1 1/2  Cup  GF Self-Raising Flour (you can also use Spelt/ Wheat based if this is your preference )
Plus flavour of your choice (see list for ideas)

Spoon into 12 muffin cases and bake in preheated oven 180C for 15-20 min. Let stand for 5 minutes and then put on cooling racks. Best eaten just warm or can be frozen.

Flavour Ideas:

1 Cup  Fresh or Frozen Raspberries & 1/2 Cup Choc-Chips (Well Naturally sugar-free brand)

1 Cup  Fresh or Frozen Raspberries & 1 Banana, mashed

1 Cup  Fresh or Frozen Blueberries & 1 teaspoon lemon zest

Zest of 1  Lemon, juice of lemon and 2 Tablespoons Poppy Seeds (omit vanilla in base                                          mix)

3/4 Cup  Cranberries, 1 teaspoon cinnamon and 1/2 teaspoon Nutmeg

1/4 Cup  Raw cacao powder (or cocoa powder) & add choc chips (optional)

            Apple Crumble Muffins:

Use base GF Low Sugar Mix (omit vanilla -  optional) and add 1 apple (peeled and diced  very finely) and 1 teaspoon cinnamon.  Spoon into muffin cases and then top with crumble mix which is made up of  20-30 g shredded coconut, 40 g plain GF Flour, 50 g brown sugar, 1 tablespoon of cinnamon and  1½ tablespoons coconut oil mixed together to form the ‘crumble’.

The Chocolate Coconut Slice is very simple.   I used a combination of 1/2 cup oil, 1/2 cup coconut sugar and 3 eggs.  Then simply add 1 cup self raising flour, 1/4 cup cacao, 1 cup coconut and a dash of vanilla  (optional ).  Spread in a lined flat rectangle tin and bake 180°C for 10-15 mins until cooked.  When cool spread with low sugar hazelnut spread (from IQS) and sprinkle with coconut. 

It's not sugar free but I've tried to lower the amount of sweetness.  You could also use Rice Malt syrup.

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