Alright, another write up on a reader-tested creation before this weekend’s batch goes up. These were another scary batch to make (the recipe specifically asks you to curdle almond milk for the batter. Argh!) But they got enough happy feedback that I’m happy with them! Different, in a positive sense.
200g wholemeal flour (go spelt for coeliacs)
85g cocoa powder, unsweetened
1/4 tsp baking soda
1 teaspoon baking powder
Sprinkle of salt
Nuts of choice/chopped vegan chocolate (about 150g, or more to taste)
75g coconut oil (this stuff may actually be magic)
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
2 & 1/2 mashed bananas
125 ml almond milk
1. Oven goes to 180 (no fan) or 160 (fan positive). Line a twelve-cup muffin tray. Put on music. Argue with your co-chef about the definition of an anti-hero. Divide your almond milk between two glasses. Take one of those glasses and drop your vinegar in it, then mix with a teaspoon to curdle. Ignore the disgusted facial expression of said co-chef.
2. Combine your dry ingredients (use your clean hands) in a mixing bowl – flour, cocoa, soda, powder & salt. Ensure the ingredients are evenly mixed through. Tip the sugar in last. Push the mix up the sides of the bowl so that you make a well in the centre.
3. In a separate bowl, tip and mix: mashed banana, curdled almond milk, normal almond milk, vanilla extract, and coconut oil. Go at it with an electric mixer if you’re worried about consistency – I definitely found it a little hard to combine at first but that may have been due to the fact that I used cold coconut oil. Make sure that stuff is room temperature!
4. Pour the wet mix into the well of the dry mix and use a spoon to combine. When they’re even, add in your nuts, chocolate, whatever takes you (chopped dates could be good!) and even those through the mix, too. Spoon into liners. Oven them for 20 to 25 minutes (mine took 22). Allow cooling time. These are amazing warm with some chilled almond milk…