I’ve never been big into baking, I’ve always found it a bit too finicky; with the difference between success and failure being 1 teaspoon of salt- I never liked those odds. But lately I have found comfort in baking; perhaps it’s the weather, or perhaps it boils down to my maturation as a chef- I couldn’t tell you really. Regardless, my baking chops have seen rise in their prowess, which has increased my desire to do it; so before we get stuck into this recipes, I want to say, if you are afraid of baking, don’t be- it gets better.
Gluten free has become quite the nutritional buzz word. Some people are just jumping on the bandwagon to be vogue and some people suffer from a real disease, celiac; regardless of why they have chosen to eliminate gluten from their diet, baking finds itself among one of the most misunderstood facets of gluten free living.
It true that wheat flour is Pandora’s Box and should be avoided at all costs, but this shouldn’t get you down as there are a great many flours that lend themselves nicely to baking; from Teff flour to quinoa flour the options are long and storied. While some flours require a gum of some type, either xanthan or guar, to bind all the ingredients together, some don’t require gums at all. Through trial and error I have discovered that quinoa flour doesn’t really need to be bound by another substance; which comes as good news, because the gums have been known to cause digestive upsets of their own.
When I was brainstorming recipe ideas for Yoso Coconut Yogurt the idea of yogurt cake came to me in a dream. I like cake, I love Yoso Chocolate Coconut Yogurt and I was in the mood to bake; the stars aligned and I set the wheels into motion. Baking for many is synonymous with eggs and wheat flour, but this does not have to be the case, vegan baking is possible. These vegan chocolate raspberry muffins came together like a dream; but as with most baking, vegan baking or regular baking, it is essential to not over work the batter, the result will be hockey pucks. Yes, I live in Canada aka the land of hockey, but pucks have their place, in my mouth is not one of them.
Because I am a raspberry fanatic, I threw some raspberries in the batter. I know they aren’t in season, but I could resist; when cravings knock, I generally answer.
Vegan baking overview- check. Gluten Free baking rundown- check. Alright, let’s get baking!
Makes 8 muffins
1 cup quinoa flour
½ cup raw cacao powder
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tbsp coconut oil, melted
¾ tbsp olive oil
1/3 cup raw honey
½ tsp vanilla extract
¾ cup Yoso Chocolate Coconut Yogurt
¼ cup fresh raspberries
Preheat oven to 350oF and grease or line your muffin tins.
Sift together flour, baking powder, baking soda, raw cacao and salt; and whisk to combine. In another bowl beat the coconut oil, olive oil and honey together for about 2 minutes, until it becomes frothy. Gently fold in flour mixture in 3 batches, alternating with Yoso Chocolate Coconut Yogurt; and then gently fold in raspberries. Be careful to NOT over mix the batter.
Spoon the batter in the prepare muffin tins to ¾ full; and place a raspberry on top. Bake for 25 minutes, or until a toothpick can be inserted and removed clean. Remove from oven and allow to cool on a rack.
Store in an airtight container for 1 week.
Be sure to check out my partner Yoso’s website to learn more about their chocolate and vanilla Coconut Yogurts.