Monday is the day when I am staying home with my little girl. It is also the day I enjoy catching up with my friends – mainly other stay-home mums ! One of my friend is gluten intolerant and we decided to have breakfast together. It was a nice day to develop another gluten free breakfast recipes that could also suit my low carb diet. This recipe is a perfect gluten free and low carbohydrate morning tea treat. That is how this chocolate muffin recipe was born. I made it with gluten-free flour : LSA ground and gluten-free cornmeal from Freshlife. I sweeten the dough with a new product called Low GI Cane Sugar from Chelsea Sugar. I only used 1/4 cup which makes the quantity of carbohydrate per muffin very low.
But first lets have a word on all these new ingredient.
I actually asked the same question myself before baking with it. It means Linseed, Sunflower and Almond.LSA ground is the healthiest thing I never used in my baking and a dream ingredient for diabetic like me! Why? Because first it is a low carbohydrate ingredient with only 6.6 g of carbohydrate/100g which means very low glucose release in your body – keep in mind as a comparison that white flour contains about 95g of carb/100g. Then LSA Ground has 18g of fibre/100g – only 3g of fibre for white flour. Again that is really impressive! FIbre are great for diabetic – and for everyone one looking for an healthy diet. Fibre are non digestible by our body which means they are – almost- bringing no calorie but they still have this exceptional ability to make your stomach feel full. It also helps in decreasing the blood cholesterol level by fixing the cholesterol molecule and present in the bile salts.
And what about the taste of the LSA ground in baking ?
It is just awesome! Better than almond meal alone as the ground linseed and sunflower brought some crunch to the muffins.
The other new ingredient I tested today was a low GI cane sugar but the recipe works well with coconut sugar too! GI means Glycemic index and it is a key indicator of how fast an ingredient release the glucose in your blood. It is an interesting indicator for diabetic. A low GI index means that the ingredient will slowly release the glucose in your blood and body cell and so your blood sugar level will stay stable longer. For other people looking at the GI index of ingredient is also really useful. Eating low GI means that the ingredient will decrease sugar craving by keeping a stable sugar level in your body which is a good point to loss weight or reduce sugar intake.
This sugar contains a GI index of 50 which is 50% less than refined sugar. I only used 1/4 cup of this sugar in the recipe and you can replace this ingredient by classic cane sugar if you prefer.
I also used Olivado coconut oil which gave a lovely coconut flavor to this muffins. I used it to grease the muffin pan as well which also reinforce the coconut flavor on the outside of the muffins. So yummy! I love coconut oil.
I also used almond milk to make this beautiful chocolate muffin a dairy free muffin and this way decrease the carb load of the recipe. I added psyllium husk which is purely fibre only because I am diabetic and increasing fibre is the best way to balance the carb intake. You can choose to not use this in the recipe but I like the density it brought to the muffin. I wanted to offer some of them but I did not know how to carry them? Each time I am offering baking to people they do not bring my plate or box back. So today I recycle an egg cage box to carry the muffin! The box was a nice blue box and it was almost pretty, do not you think ?
I also used 72% dark chocolate on this recipe. I chopped chocolate tab in big chocolate pieces that I put inside the dough and on the top. I used 100g of dark chocolate at 30g carbohydrate/100g. I made 12 muffins which means that for each muffin the chocolate only bring 2.5 g of carbohydrate/muffin.