Blackberry & Hazelnut Muffins
Ingredients
18g Ground white chia seeds
100ml Water
140g Chestnut flour
50g Hazelnut flour
80g Coconut sugar
2 tsp Cinnamon
1 tsp Ground Ginger
0.5tsp Ground nutmeg
2 tsp Baking powder
(Gluten free)
1 tbs White wine vinegar
90ml Aquafaba
canned chickpea water
1/4 tsp Bicarbonate of Soda
50g Coconut oil Extra virgin
melted
2tps Vanilla Extract
60 ml Plant based milk
we used coconut milk
50g Hazelnuts
chopped
70g Blackberries
washed and chopped
Method
Preheat the oven to 180°c/350°F/Gas Mark 4.
In a small bowl mix together 18g of ground chia seeds with 100ml water and 1tbs of white wine vinegar, set aside.
Weigh out all the dry ingredients and add together in a mixing bowl (chestnut flour, hazelnut flour, coconut sugar, cinnamon, nutmeg, ginger and baking powder).
In another bowl whisk together the aquafaba/canned chickpea water and bicarbonate of soda. Whisk until thick, white and peaks of the mixture stand up straight on the whisk.
Add the chia seed paste, coconut oil, vanilla extract, plant based milk and whisked aquafaba to the dry ingredients, Fold in gently then add the chopped hazelnuts (holding back a few tsps of nuts for decoration), finally, gently fold through the blackberries .
Divide the mixture (approx to 2 heaped tbs) into paper cases, sprinkle with chopped hazelnuts and bake on the middle shelf for approx 40 minutes.
Cool on a wire rack. Can be stored over night in an airtight container in the fridge (let the muffins come back up to room temperature before consuming).