Page 60 - FHM - Australia (December 2019)

Recipes

MOCHA HAZELNUT MUFFINS

Prep time: 10min
Cooking time: 25min
Servings: 12 muffins

Ingredients

• 2 cans chickpeas drained
• 8 tbs raw honey
• 3oz (100g) almond butter
• 1 tsp vanilla essence
• 2 tsp caramel essence
• 1 tsp bicarb of soda
• 2 eggs
• 1.5oz (50g) almond flour
• 1ts of salt
• 1 heaped tablespoon of cacao (preferably raw)
• 1 shot of espresso or a heaped tsp ground coffee or
coffee powder
• 3oz (100g) hazelnuts

Instructions
Preheat oven to 360F (180C) on thermo-fan.

Place the chickpeas in the bowl of a food processor.

Blend till smooth.

Add all the other ingredients except the eggs and
hazelnuts and process on high for 3 to 5 minutes, scraping
down sides as needed, until mixture is smooth and well
blended.

If you don’t have a food processor you can pulp the
chickpeas with a blender, add the rest of the ingredients
and beat with an electric beater for 2 minutes on high
speed.

Beat the eggs in a separate bowl till light and fluffy.

Add to the chickpea mix and beat for another 30 seconds
to mix well.

Add the hazelnuts and fold into the mixture.
Scoop the mix evenly into 12 muffin cups.

Finish off with 2 to 3 hazelnuts per muffin, and coffee
beans if you would like.

Drizzle with honey and sprinkle with almond flour for
that fresh from the deli look.

Bake for 15 to 20 minutes.
(The edges will be crispy and firm to the touch while the centre
will remain moist and soft.)