1/2 cup (60g) fine brown rice flour
1/4 cup (25g) cornflour (corn starch)
1/4 cup (35g) teff flour
1/4 cup (25g) cocoa powder
2 tablespoons tapioca flour
1 teaspoon gluten-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup (130g) unrefined raw sugar
1 teaspoon chia seeds (mixed with 3 teaspoons cold water + set aside for 5 minutes, stirring occasionally until thick and jelly-like)
1 tablespoon extra virgin olive oil
3/4 cup (185ml) non-dairy milk, I used rice milk
1 tablespoon apple cider vinegar
1/2 teaspoon pure vanilla extract
1/2 cup (60g) roughly chopped dark (vegan) chocolate
extra chopped dark chocolate or nuts to sprinkle, if desired
Preheat oven to 180C/350F. Line 8 standard 1/3 cup capacity muffin tins with paper cases.
In a medium-size mixing bowl, sift together the brown rice flour, cornflour (corn starch), teff flour, cocoa powder, tapioca flour, baking powder, baking soda and salt. Add sugar and stir until well blended. Make a well in the centre of the dry ingredients. In another smaller bowl whisk together the soaked chia seed mixture, olive oil, rice milk, cider vinegar and vanilla extract. Pour into the dry ingredients and whisk until smooth. Stir through chopped chocolate and divide mixture evenly between the 8 paper cases and sprinkle with extra chopped chocolate, or nuts if desired. Bake for 25 minutes or until risen and firm to the touch. If you are unsure, insert a skewer into the centre of one and if it comes out clean, your're good to go. Set aside for 5 minutes before transferring to a wire rack to cool.
Best eaten on the day of baking, or store airtight for 2-3 days.