A yummy Gluten/Egg/Dairy Free Dessert

I was determined to make a yummy snack for a friend that is gluten/dairy/egg free. That was a challenge, but not impossible. Call me silly, but I kinda liked the challenge. More like an adventure. What will be the texture of this flour substitute? How will an egg substitute perform?

What did I learn? That the substitutes work very well and are quite good! And Enjoy Life chocolate chips are so yummy!

After browsing the recipes on the Sensitive Pantry's website (gluten/egg/dairy free recipes), I found one that peaked my interest... Deep Dark Chocolate Muffins. It seemed that chocolate might cover a lot of the strange substitued food tastes like the flour and egg replacer and plain coconut milk yogurt. Well... yes and no. Yes in the final product, no in the batter. I was worried after I sampled some of the raw batter (which was egg free so it was ok). The final product was quite different! Very yummy!

Here is that recipe with a modification:

Deep Dark Chocolate Muffins

Preheat the oven to 375 degrees. Prepare your muffin pan with liners—makes about 6 or 7 jumbo or 12 cupcake sized muffins.

Whisk to combine and set aside:

½ teaspoons EnerG Egg Replacer
2 tablespoons warm water

In a large mixing bowl mix together:

1½ cups GF Flour Blend (I used Bob's Red Mill gf all purpose baking flour and I had to add 1 1/4 tsp. xanthan gum)
½ cup pulverized walnuts*
2/3 cups organic coconut or cane sugar
1/3 cup cocoa powder
2 teaspoons baking powder
½ teaspoon salt

In a 2 cup measuring cup whisk together:

1 6oz container plain or vanilla yogurt (for dairy-free/vegan use coconut milk yogurt)
1 teaspoon vanilla
½ teaspoon molasses (optional) I used it!
½ cup water  warm coffee
egg replacer you prepared earlier
1/3 cup grapeseed or other vegetable oil Coconut oil

Pour about half the wet mixture into the dry and give it a few turns with a spoon or silicone spatula. Add the rest of the liquid and stir until combined.

Add to the batter and mix in:

These are so delicious!

½ cup Enjoy Life chocolate chips

Spoon into the paper liners filling them about ¾ full. Bake for 20 minutes or until a toothpick comes out clean. Cool and enjoy.

*I pulverized the walnuts in a small food processor (or you might be able to use a coffee grinder) until they were the size of large grains of sand. Measure after they’re chopped.

I added a delicious chocolate glaze to the top.

Chocolate Glaze

4 Tbl. of unsweetened cocoa powder

2 Tbl. + 2 tsp. shortening

4 Tbl. + 2 tsp. sugar

3 Tbl. Willow Run butter

1 ½ cups powdered sugar

3 Tbl. + of hot water or coffee

Mix together. Add more water/coffee as needed to get the consistancy you want.