We love chocolate for a good reason. It is a wonderful source of magnesium. Our body knows that each time we eat chocolate, we get a hit of magnesium which helps us relax our muscles and brain, helps us sleep well, detoxify better and so much more. If you can’t tolerate chocolate or cacao (not uncommon as it can be a gluten cross-reactive food), use carob powder instead.
This recipe uses teff flour. It’s the smallest grain in the world that originated from Ethiopia. If you’ve been to an Ethiopian restaurant before, injera, the bread served in the middle of the table to help you scoop up the other dishes is made from fermented teff flour (and sometimes gluten flour is added to it, so ask first). It is, of course, gluten free. Teff contains 20% protein which is very high for a grain. It is very rich in thiamin also known as vitamin B1 which provides energy for the body, especially the brain and nervous system.
It is also an excellent source of calcium, magnesium and it’s super high in manganese which helps to form connective tissue, bones, sex hormones, plays a role in calcium absorption and blood sugar regulation.
Lastly, teff is also full of resistant starch which is key in blood sugar regulation and acts as a prebiotic for the good bacteria. I wrote a full article about resistant starch and where it’s found here.
I am also using maca which is a Peruvian ginseng known for its estrogenic properties that help women rebalance their hormones.
The recipe is very low is sugar and one trick I’m using here is to add a bit of a natural sweetener (here: maple syrup) and enhance its sweetness by adding a touch of salt and liquid stevia. I personally don’t like the taste of stevia but in this recipe, it’s completely masked.
- 3 tablespoons ground flaxseed (aka flax meal)
- ⅓ cup hot water
- 1.5 cups teff flour (great price at Thrive Market)
- 1 cup brown rice flour
- ½ cup cacao powder
- ¼ cup maca powder
- 1 tablespoon baking soda
- 1 teaspoon orange zest (from one orange)
- 1 teaspoon freshly ground nutmeg
- ½ teaspoon sea salt
- 1 cup full fat coconut milk (my favorite brand is Native Forest). If water and fat have separated, give it a good stir to combine them or warm it up in a pan
- 1 cup unsweetened organic apple sauce
- ½ cup melted cacao butter
- ½ cup orange juice
- ⅓ cup maple syrup
- 1 tablespoon vanilla extract
- 10 drops liquid stevia (I use Sweet Leaf)
- 12 squares of dark chocolate
- Preheat the oven to 375F.
- Mix flaxseed with warm water and let it stand for 10 minutes. This will be your binder replacing egg whites.
- Mix all the dry ingredients in one bowl.
- Combine all the wet ingredients in another bowl.
- Assemble flaxseed with the dry and wet ingredients and gently mix together. Be sure not to overwork the batter as it will result in hard and dry muffins.
- Spoon the batter in muffin forms.
- Press down a chocolate square into each muffin.
- Bake for 20-25 minutes or until the tops are firm.