Banana Nut Muffins
|10 oz 70% cocoa bittersweet dark chocolate|
|1 Tbsp BBF* Organic Chia Seeds||
|2 tsp instant espresso powder|
|1/4 Cup BBF* Organic Quinoa (rinsed)||
784 in stock
|1/2 Cup toasted almond slices|
|1 Tbsp BBF* Organic Virgin Coconut Oil||
|1/2 tsp sea salt|
1. Spread quinoa on a baking sheet and toast until golden, about 6-8 minutes, stirring once. Check frequently, being careful not to burn the quinoa. Remove from oven and set aside.
2. Combine chocolate, coffee and oil and place over a double boiler. Heat over low heat, stirring until chocolate is almost melted. Remove from the heat and stir until smooth.
3. Mix in the toasted quinoa. Spread mixture on a sheet pan lined with parchment paper. Sprinkle with chia seeds, sea salt and toasted almond sliced. Chill until mixture sets, about 30 minutes.
4. Break into pieces and serve.