20g dried chickpeas
20 g raw almonds
60g virgin coconut oil
120g raw sugar
60g White Wings GF SR flour
100g soy milk
30g raw cocoa
2t GF baking powder
1/2t Xanthan gum
1t vanilla bean paste
Preheat oven to 180C.
Set out muffin cases on baking tray.
Put linseed, quinoa, dried chickpeas and almonds into TMX bowl and mill for 45 sec, speed 10.
Set aside milled seeds & nuts.
Put coconut oil and Nuttelex into TMX bowl and melt 2 mins, 60C, speed 4.
Add all other ingredients including milled seeds & nuts and mix 20 sec, speed 5.
Scrape down sides and repeat.
Portion out into muffin cases, approx 2T per case.
Bake for approx 25 mins until a skewer inserted comes out clean.
Cool on a cooling rack.
Ice if you wish or enjoy plain.
Makes approx 12 muffin sizes cupcakes.