For wheat free and gluten free lovers, this recipe is for you. I love to experiment with gluten flour although none in my family was diagnosed with celiac disease.
Made with 3 types of flour, one can't really tell the difference, it tasted almost the same but the texture was not as smooth compared with one using wheat flour. You can also use store bought gluten free flour or mix your own that works best for your needs.
Easily turned them into bars by using 8 x 8 in pan. Do omit the yogurt if you're allergic to dairy and use total 1/2 cup of oil for this recipe.
GLUTEN FREE CHOCOLATE BITES
Yield : 8
1/2 cup superfine rice flour
1/4 cup tapioca flour
1/4 cup cornflour
1/2 cup brown sugar
2 tablespoon unsweetened cocoa
1 tsp baking powder
1 medium banana mashed
1/2 tsp vanilla extract
1/4 cup plain yogurt
1/4 cup melted butter or oil
silvered almond for topping (optional)
Preheat oven @ 180 C. Fill muffin pans with muffin cases.
Combine rice flour, tapioca flour, cornflour, cocoa, sugar and baking powder in a mixing bowl.
In a medium bowl, combine yogurt, oil, vanilla and banana. Now add this mixture to the dry ingredients. Stir until well combined,
Scoop the mixture into the cases 3/4 full. You should able to fill 8 muffin cases. Decorate tops with slivered almond if desired.
Bake for 15 minutes in a preheated oven @ 180 C or until a skewer inserted comes out clean.
Transfer onto rack to cool.