Sweet birthday treats
I dunno what was in it, but Lisa mentioned almonds, Irish moss and cold-pressed espresso... I also tasted coconut, cacao and dates. Oh my, it was decadent enough to make about 24 slices!(The recipe's from Sweet Gratitude, a book I am now desperate to possess. (Maybe for Christmas?)
The first slice of something always seems to come out a bit of a mess.
And, more on birthday fronts, this past Monday I had the pleasure of attending a birthday breakfast for one of my favourite little people who was turning five. I wasn't sure if I was at the top of the guest list because I probably spent more time with her than anyone else aside from her moms and sister in her first year on earth, or if it was because she knows I bake. Just in case it was the latter, I sure didn't want to disappoint.
When a 5 year-old invites you to her pyjama birthday breakfast, how can you not arrive with a treat that features her favourite flavour?
2 cups whole spelt flour
½ cup cocoa powder
2 tsp baking soda
1 tsp baking powder
½ tsp sea salt
¾ cup chocolate chips
1 ripe banana, mashed
1 cup buttahmilk (1 tbsp cider vinegar + non-dairy milk)
2/3 cup maple syrup
1/3 cup sunflower oil
1 tsp pure vanilla extract
Preheat your oven to 375oF. Prepare 12 muffin cups with liners or a light coating of oil and set aside.
Whisk together the flour, cocoa, baking powder and soda, and salt in a large bowl. Add the chocolate chips and banana. Pour in the buttahmilk, maple syrup, oil and vanilla. Mix together just until all the flour has been absorbed. Portion evenly into the prepared muffin cups (they'll fill pretty much to the top). Slide them into the oven and bake for 24 minutes, until the tops are domed and a toothpick inserted in the centre comes out clean.
Stores in an airtight container for 2 days, or in the fridge for up to a week.
Makes 12 muffins.
She put spray whipped cream on it - who was I to protest?