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You’ve probably figured out by the few recipes I’ve posted here, that I am gluten and dairy intolerant. I’m pretty sure I’ve talked about it on more than one occasion because it really affects my life in a big way. I also have more stomach issues than I know what to do with, which is why I am super conscious of what I eat. When I want a sweet treat, these muffins are on the list of favorites. They are made with all natural ingredients and definitely naughtiness I can feel good about (except when I eat five in a row!) I am still learning the fine art of gluten free baking, which my friend Lisa is helping with and most of the recipes I’ve posted so far are a result of us getting together, cracking a bottle of wine and baking away. And as you can probably tell I have an affinity for gluten free baked goods…their so yummy! So without further ado, here is Lisa’s recipe that I snapped pics of, and promptly ate upon completion.
Gluten-Free Hazelnut, Banana, Chocolate Chip Muffins
What you’ll need:
Directions:
Coconut Chai Tea
What you’ll need:
To make coconut milk:
Lower the heat and continue to simmer for a few more minutes. Let Cool.
Pour the cooled down contents of the saucepan into a blender and puree.
To make the tea:
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