Naked Nibbles was born out of my own personal food intolerance and the inability to go out, farmer’s markets included, and buy a treat for myself. I’ve lived with lactose intolerance for almost twenty years now and in all of that time I have always had to bake my own everything, even my own birthday cake (gasp!). I offer a wide variety of allergy friendly treats, ranging from cookies and brownies, to muffins and whoopie pies. If you can dream it up, I can probably make it happen! All of my ingredients are local and/or organic where possible. Everything I offer is dairy free and the other items range from being gluten, peanut, and soy free to vegan! Everything is labeled and carefully handled. I strive to avoid cross contamination but I am human. My kitchen is NH Homestead Licensed by the State. Eat Naked, it’s good for you!
Chocolate Breakfast Muffins – makes 12 standard
1 cup Whole Wheat Flour
1 cup all purpose flour
2/3 cup cacao or cocoa powder
1-1/4 cups sugar of your choice
2 tsp baking powder
1 tsp baking soda
2 large eggs
3/4 cup milk of your choice
2 tsp vanilla
2 tsp apple cider vinegar
1/2 cup melted coconut oil, cooled slightly
~ Preheat oven to 350 degrees. Line a standard muffin tin or grease the cups. Sift the dry ingredients together in a large bowl. In another bowl, whisk together eggs, milk, vanilla, and vinegar. Set aside for at least five minutes. Add the melted oil to the dry and the other wet ingredients. Mix until just combined, be careful not to over-mix! Scoop into tins, they will be quite full. Bake for 20-25 minutes or until a toothpick comes out clean. Cool and enjoy within a day or two, they tend to get dry over time.