Chocolate and strawberries go so well together that I could spend all my time conjuring up new recipes which feature this combination.
But there are other berries, too, and stuff like peaches and apricots ... So maybe this will be the last strawberry recipe for this summer.
They are easy to make, even though the ingredient list seems lengthy, and I discovered that the flavour develops when you freeze and thaw them.
This makes 7-8 berry pretty little beauties.
- 1/4 cup brown rice flour
- 1/8 cup ground nuts or almonds
- 1/8 cup cornstarch
- 1/8 teaspoon xanthan gum
- 1/8 cup cocoa powder
- 1/2 teaspoon baking powder
- 4 tablespoons erythritol or sugar, divided
- 2 tablespoons agave syrup
- 1 teaspoon raw cane sugar or brown sugar
- 1 egg
- 1 package vanilla pudding (not instant!)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla essence
- 50 ml soy milk (or other milk of choice)
- 1 cup strawberries
- Preheat oven to 350°F or 180°C and line 7 muffin tins with paper liners.
- Puree strawberries with egg, vanilla, 1 tablespoon erythritol or sugar and 1 tablespoon agave syrup; this should make about 1 cup
- Mix brown rice flour, ground nuts, 1/8 cup cornstarch, 3 tablespoons erythritol, baking powder, xanthan gum and cocoa powder, add 1/3 cup of the strawberry mix, 50 mil milk and 1 more tablespoon agave syrup.
- Divide chocolate batter between the 7 tins; they should be only about 1/3 full. If you have left over batter, just add one more tin.
- Combine the rest of the strawberry mix with 1 teaspoon (or more to taste) raw or brown cane sugar, pudding powder and 2 tablespoons cornstarch.
- Pour strawberry-pudding mix over chocolate batter.
- Bake for 20 minutes.
- Let cool in the tins for some minutes, then remove and let cool on a wire rack.
Let completely cool before eating. They get even better after freezing and thawing.
What's your favourite strawberry recipe?