This experiment was dinner tonight. I’m alone and I wasn’t hungry enough to cook a meal. I wanted to make something sweet without sugar and to make use of the oranges that are going uneaten in my fridge. It is sugar free and oil free and can be made gluten free if you use gf flour & gf baking powder.
I used brown rice syrup instead of sugar, but after being cooked the muffins weren’t as sweet as the batter was . So I made a sauce that was originally meant to be a sugar free icing. It started with only coconut cream, brown rice syrup and orange juice. But then when it started to melt with the heat here, I thought I could add some coconut to thicken it up. It turned out to be a nice sweet sauce to go with the bitter chocolate orange flavor of the muffin.
Chocolate Orange Muffin with Coconut Orange Sauce (gfo, sf, nf)
1 cups unbleached white flour
1 cup wholemeal pastry flour
1/3 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup desiccated coconut
1 tablespoon orange zest (2 oranges)
1 teaspoon vanilla extract
1/2 cup brown rice syrup
Ingredients for Coconut Orange Sauce:
10 tbsp coconut cream (chilled in the fridge)
4 tsp brown rice syrup
1 tbsp orange juice
½ cup desiccated coconut (optional)
1. Preheat the oven to 180 degrees.
2. Take a bowl and sift the flours, cocoa, baking powder, and baking soda.
3. Add salt, desiccated coconut, orange zest and vanilla extract.
4. Take the 3 oranges and cut off the skin and all the white parts under the skin. Then use a blender or bar mix to puree the oranges. Leave a little chunky.
5. Combine the orange puree and brown rice syrup with the rest of the mix.
7. Meanwhile take a small bowl and add the coconut cream and beat with a fork. Then add remaining ingredients and place the sauce in the fridge.
8. Once muffins have been cooled on a rack, serve with a dollop of the sauce.