Makes 12
50g Hazelnuts, lightly toasted
75g Rice Flour
75g Quinoa Flour
50g Cocoa Powder
3 Tsp Gluten Free Baking Powder
125g Dried Cherries (apple juice sweetened), roughly chopped
80g Hazelnuts, lightly toasted & roughly chopped
1 Medium Egg
240ml Rice Milk
195g Sweet Freedom Natural Syrup (rich)
90g Olive Oil
1 Tbsp Caster Sugar
You will need a 12 hole muffin tin and 12 paper muffin cases, the ones measuring 5cm dia for the base and 3.75cm high.
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Preheat the oven to 200℃/Fan 180℃ and line the muffin tin with the paper cases. |
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Place the hazelnuts (50g) and rice flour in a food processor and blitz until the nuts are finely ground. Tip into a bowl along with the quinoa flour, cocoa, baking powder, cherries and 50g of the chopped hazelnuts and mix together. In a jug, whisk together the egg, rice milk, Sweet Freedom and oil and then pour this mixture into the dry ingredients. Mix until combined. |
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Spoon the mixture into the muffin cases and then scatter the remaining chopped hazelnuts over the top of the mixture. Bake in the preheated oven for 15-20 minutes or until the muffins are springy to the touch. |
