John Myers
Ingredients for 1 servings:
- 200 g spelt flour
- 30 g cocoa powder, vegan
- 120 g cane sugar
- 1 m.-sized avocado(s), ripe and soft
- 250 ml soy milk (soy drink)
- 50 g marzipan, vegan, with cane sugar
- Pack of baking powder
- 1 pinch of salt
- Chocolate (rice chocolate)
- Almond flakes
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
with marzipan cubes and chocolate, for 8 muffins
Cut the marzipan into small cubes, about the size of half a sugar cube, and set aside. Preheat oven to 175 degrees Celsius. Combine the flour, cocoa powder, cane sugar, salt, and baking powder in a bowl and mix briefly. Halve the avocado, remove the pit, and place the flesh and soy milk in a blender until smooth. Add the avocado puree to the bowl with the flour and mix everything with a hand mixer until creamy. Add the marzipan cubes to the batter and fold in with a spoon. Do not mix with a hand mixer, or the cubes will fall apart. Pour the batter into the baking cups and bake on the middle rack at 175 degrees Celsius for about 25 minutes. Melt the rice chocolate in a water bath and decorate the completely cooled muffins with it. Sprinkle with flaked almonds, if desired.
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