Double Chocolate Muffins (Vegan, Gluten-Free)

Chocolate for breakfast. What's better than that? 

Yesterday, I was reading this recipe for Glazed Chocolate Donuts over at Detoxinista, where she mentioned that you can use almost any donut recipe to make muffins- what!? A whole new world opened up before me. There have been so many delicious donut recipes floating around the blogoshpere and Pintrest, but I have yet to buy a donut pan so I've been left out of all the fun. Not anymore! These muffins are loaded with fiber and potassium and will have you believing you're indulging in a rich, chocolate cake.

Double Chocolate Chip Muffins

Adapted from: Detoxinista

• 3 Ripe Bananas
• 3/4 Cup Coconut Oil, Melted
• 1/2 Cup Pure Maple Syrup (or Agave or Honey for non-vegans)
• 2 Flax Eggs (2 Tablespoons Ground Flax Seed stirred into 6 Tablespoons Water)
• 2 Tablespoons Pure Vanilla Extract
• 3/4 Cup Coconut Flour
• 3/4 Cup Unsweetened Cocoa Powder
• 1/4 Teaspoon Sea Salt
• 1 1/2 Teaspoon Baking Soda
• 3/4 Cup Dark Chocolate Chips (Optional, if you don't want the double chocolate, but who wouldn't want that?)
• 1/2 Cup Sliced Almonds (Optional)

Makes 12 Muffins.

Preheat oven to 350 degrees. Make flax eggs and set aside. Mash bananas in a large bowl. Add coconut oil,  maple syrup and vanilla extract, mix well. Add flax eggs; mix again. In a separate bowl, whisk together coconut flour, cocoa powder, sea salt and baking soda. Add the dry mix to the wet and stir until just combined. Fold in chocolate chips. Spoon batter into greased or lined muffin tins, filling them all the way. Sprinkle with almonds. Bake for 30-35 minutes or until firm or a toothpick comes out cleanly. Allow to cool for a few minutes before serving. Enjoy!

Note: Do not try substituting different flour for the coconut flour. It will not work due to the absorbent quality of the coconut flour. I found that neither the banana nor the coconut flavor was detectable. 

What's your favorite donut or muffin recipe?

Peace & Love,

Joy

Whole Wheat Tortillas (Vegan)

The first roommate I had when I got to Maui made homemade tortillas all the time. I think they may have been some of the best things I've ever tasted. There is nothing quite like a warm, freshly made tortilla. She knew to make a whole extra batch just for our other roommate and I because we loved them so much and would have eaten all of hers. 

After being spoiled by her, store-bought tortillas just don't cut it for me. So when I found this recipe, I couldn't wait to try it. It's so simple- only four ingredients, ingredients that I always have on hand and they only take thirty minutes to make. Plus, they don't contain lard which most tortilla recipes I've found do. I love tortillas and by making my own for only cents each, not only will it save me from consuming all those additives that store-bought tortillas contain, it will also save me money. And anyone who knows me knows I'm all about saving money.

All you need is two cups of whole wheat flour, 1/2 teaspoon of salt, 3/4 cup of water and three tablespoons of olive oil. Mix all the ingredients together. Knead the dough for a minute or two, roll it into a ball and let it rest for about ten minutes.

Then divide the dough into eight equal pieces. Roll the pieces into flat circles. Cook them in a skillet and you're done. Simple as that.

Whole Wheat Tortillas

Adapted from: Taste of Home

• 2 Cups Whole Wheat Flour
• 1/2 Teaspoon Sea Salt
• 3/4 Cup Warm Water
• 3 Tablespoons Olive Oil
• 1/2 Teaspoon Baking Powder (optional)

Makes 8 tortillas.

In a large bowl, combine flour and salt, mix in the water and olive oil. Turn onto a floured surface and knead for approximately one minute or until the dough is a smooth texture. Let rest for 10 minutes. While the dough is resting, heat a greased skillet over medium heat. Divide the dough in 8 sections. On a floured surface, roll each section into a flat circle, about 7 inches across. Place the dough, one at a time, in the skillet. Once it starts to bubble, flip it. If the dough overcooks or if the skillet isn't pre-heated, the tortillas will become too stiff. Keep warm under a clean dish towel until ready to serve. Enjoy! Refrigerate to store. 

Options: For larger, burrito-size tortillas, divide the dough into 5-6 sections and roll the tortillas into larger circles. For perfectly circular tortillas, roll out the sections and use a bowl as a stencil and trace around it with a knife. To save time, I found that I had exactly enough time to roll out a section while one was cooking, rather than rolling them all out ahead of time. 

What's your favorite way to eat tortillas? Fajitas? Tacos? Enchiladas? Chips?

Peace & Love,

Joy