Top Review by Eileen s.
I haven't made this recipe yet but wanted to clarify the first reviewer's oat comment. Current science shows that oats *can be eaten* on the GF diet so long as they're carefully grown and packaged so that they're not contaminated with other grains like wheat. Hence, certified GF oats. Oats *do not* have the problem gluten that celiac afflicted folks react to so most can eat GF oats just fine. For more info check: http://www.gluten.net/diet.php
- 118.29 ml brown rice flour
- 118.29 ml gluten-free oats, ground
- 236.59 ml tapioca starch
- 118.29 ml sorghum
- 118.29 ml cocoa
- 4.92 ml baking soda
- 4.92 ml baking powder
- 4.92 ml guar gum
- 4.92 ml instant coffee (optional)
- 2.46 ml sea salt
- 28.34 g chia seeds (two tablespoons)
- 118.29 ml water
- 59.14 ml vegetable oil
- 118.29 ml sugar
- 118.29 ml brown sugar
- 2 eggs, beaten
- 4.92 ml vanilla
- 118.29 ml yogurt
- 473.18 ml zucchini, grated fine
- 177.44 ml walnuts, chopped (I grind them)
- 236.59 ml semi-sweet chocolate chips
Directions See How It's Made
- In a medium bowl mix flours, baking soda, baking powder, guar gum, salt, cocoa and instant coffee. Set aside.
- In a small bowl, mix the chia with the water. Set aside.
- In a large bowl cream together the oils and sugars. Add the vanilla and eggs beat well. Stir in the yogurt. Stir the chia mixture again and add it to the wet ingredients.
- Add the dry ingredients to the wet a cup at a time, stirring well after each addition.
- Add the zucchini, walnuts and chocolate chips and mix well.
- Let dough sit for 30 minutes to allow the guar gum set up and preheat oven to 350 degrees.
- Fill mini muffin tins to the top and bake for 15 to 25 minutes until the tops are set or a toothpick inserted in centre comes out clean.