I really wanted to have baked goodies with my Jasmin tea, and I didn’t want to drive in the snow all the way to Barrie,
30 to 40 minutes drive from my home.
So I started to bake even though I just wanted to rest.
It was easy to make it and we enjoyed the flavor and the texture of it.
I love nuts in my baking but my boys don’t, but they had no problem eating it, LoL.
So that’s why I decided to make two kinds of muffins.
And the reason you see a cake here too is because I had some leftovers and I decided to make a cake with it.
Here you have chocolate muffins with walnuts & vanilla muffins with chocolate chips.
And a swirl chocolate vanilla cake.
CHOCOLATE –
½ cup arrowroot flour
½ cup rice flour
½ cup oat flour
½ cup cocoa powder
1 tsp chia seeds, grind in the coffee grinder
½ cup cane sugar
½ cup chopped walnuts
½ tsp baking powder
1½ cup soy/almonds milk
4 tbsp homemade apple sauce, or 1 peeled and blended apple
Mix well with a spoon
Gluten free flours 
Chia seeds Chocolate walnuts Muffin Chocolate mix
VANILLA –
½ cup arrowroot flour
½ cup rice flour
½ cup oat flour
1 tsp chia seeds, grind in the coffee grinder
½ cup cane sugar
½ cup chocolate chips
½ tsp baking powder
1 cup soy/almond milk
4 tbsp homemade apple sauce, or 1 peeled and blended apple
1 tsp vanilla extract
Mix well with spoon
Preheat the oven
Vanilla mix Muffin Vanilla mix
Spread oil on the mini muffin tin
Then pour the mixture
In the oven at 350 for 10 to 15 minutes, or until the tooth stick comes dry.
FOR THE CAKE
Grease your pan, mine was small and then add first chocolate mix then on top pour vanilla mix and swirl with toothpick.
