The holiday season most definitely means baking for me; I have my own sweet tooth, but I also love giving homemade (edible!) gifts to friends. It’s my love language. 🙂
I’m having lots of fun experimenting this year with more paleo-type baking: lower in grains, gluten- and dairy-free, using alternative flours. My specific flour of choice for the last few months has been Otto’s Cassava Flour that meets all those requirements:
Unlike some other options, Otto’s subs 1:1 for wheat flour, and the taste is very, very mild…great for chocolate chip muffins, IMHO:
I’ve made mostly tortillas with the cassava flour, so this was my first time making a “real” treat. I was so pleased when these muffins turned out just as I had hoped, with great texture and moistness.
What is cassava flour? It’s made from the whole yuca root, so it’s technically a tuber. Also, Otto’s cassava flour is different from tapioca flour because it’s the whole root, dried and ground, just in case you were wondering.
Something else: Otto’s has offered to send a bag of the cassava flour (an $18 value) to one lucky reader! Scroll to the end of this post for the entry link.
Here’s the printable muffin recipe:Print
- 1 1/4 cup cassava flour
- ½ teaspoon baking powder
- 2 tablespoons coconut sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon cocoa powder
- 1 cup dairy-free chocolate chips
- 2 pastured eggs
- 1 cup unsweetened applesauce
- ½ cup almond milk
- 2 tablespooons coconut oil, melted
- ½ teaspoon vanilla extract or vanilla powder
- Preheat oven to 350°F and spray a muffin tin with non-stick cooking spray.
- Combine the cassava flour, baking powder, coconut sugar, cinnamon, cocoa powder, and chocolate chips in a large mixing bowl. Use a mixing spoon to stir together.
- Next, place the eggs, applesauce, almond milk, coconut oil, and vanilla into the base of a food processor. Pulse on high until ingredients are combined, about 15-20 seconds total.
- Pour the liquid mixture from the food processor into the dry ingredients in the mixing bowl and stir well.
- Pour the batter into the muffin tin bake for 35 minutes or until the muffins are golden brown. Serve warm or at room temperature, and refrigerator or freeze leftovers.
Now, for the giveaway link…please note the winner must have an address located within the continental U.S. One winner will be randomly selected on 12/10/15; all restrictions apply. Lastly, full disclosure: I purchased my bag of Otto’s cassava flour, but I am now an affiliate with the company, so any purchase you make using this link gives me a small commission. All opinions are my own. 🙂
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