Ingredients
Whole rye flour, 1 cup
Whole rice flour, 1/4 cup
Carob powder, 30 g
Salt, 1/4 flat teaspoon
Baking powder, 10 g
Dark chocolate, 50 g
Banana, 1 medium unit
Vanilla extract, 1 teaspoon
Grape seed oil, 1/2 cup
Water, 3/4 cup
Agave syrup, 1/8 cup
Preparation
1. Put the flours and carob powder in a food processor and run in short pulses, add the salt and baking powder and continue to mix.
2. Break the chocolate into small pieces and add it to the flour mixture.
3. Mash the banana and add it to the food processor as well.
4. Add the rest of the ingredients and mix just until a uniform mixture is formed, no more than that. The batter is very similar to that of ice cream.
5. Pour the batter into medium silicone or paper muffin tins, up to 1 cm high from the edge of the pan. Bake at 356°F (180°C) in a preheated oven for about 15 minutes, until a toothpick inserted in the center of the muffins comes out dry. Very important to pay attention so that the muffins do not burn!
6. Bon appetite (:
Equipment: food processor.
The preparation method also includes grinding.