屈服：产生12个松饼
These gluten-free muffins are decadent and extremely moist, showing off the delicious flavors of banana, dark chocolate, buckwheat, and hazelnut — always a winning combination. This recipe is excerpted fromLa Tartine Gourmande.
This recipe is excerpted fromLa Tartine Gourmande. Read ourreview.
If you freeze some of the muffins, reheat them for 1 minute in the microwave, or for a few more minutes if you use a toaster oven or an oven preheated to 300ºF (150ºC). They’ll be as if they were coming fresh out of the oven. Think about all of that melting chocolate.
Gluten free baking is an experiment in substitution from the get-go right?Well, I substituted almonds for hazelnuts, almond flour for the hazelnut flour and, based on one reviewers assesment of quinoa flour (which I had heard before) as well as being out of brown rice flour, I substituted coconut flour for the quinoa.This particular flour blend was super absorbent and the batter became instantly stiff. To remedy this, I added an extra 1/2 cup of yogurt and upped the baking powder to assist in rising.In the end, they still came out really dense but were tasty. I too enjoyed the balance of melty chocolate chip and crunchy nut pieces.I give this recipe full marks because any flaws were due to my own experimentation.I will definately make these again but with a different flour blend.
很棒的食谱，对香蕉坚果松饼的奇妙转折！我唯一用藜麦面粉代替了糙米和杏仁粉。原来美味！我喜欢它没有麸质。
从质地上讲，这些非常好，尤其是考虑到其中没有黄原胶。味道还可以，但是我发现藜麦粉具有令人反感的化学气味。下次我将尝试使用不同的GF粉。顺便说一句，荞麦不像以前的评论者所建议的那样包含面筋，因此这些确实不含麸质。GF面粉代替藜麦 - 很棒。
这是一个非常有趣的收据。有点艰难地收集所有事情来做到这一点，但这是乐趣的一部分。松饼的风味非常轻巧。我相信这是一种无麸质松饼，尽管脂麦面粉可能会搞砸了。确保您的巧克力块不小，我将我的碎片切碎了，它们在松饼中迷失了。与你的坚果一样。这很不错，可以陷入大量的榛子。我要更改的另一件事是使用更多或更大的香蕉。它也有很多。我怀疑收据，因为我使用了超大的松饼锡。 It only has 6 muffins. I used parchment paper to line each tin. I had so much left over I made almost a whole loaf on the side.
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