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  • 20th January 2014

    Organic Dark Chocolate

    Well, I am sure I don’t need to really be writing a blog to encourage you all to eat more chocolate, but this may make you think at least about what TYPE and QUANITY of chocolate you're consuming!

    So, I am not talking about the milk laden, high sugar and whatever else variety here! I am talking about good quality, high cocoa, organic, bursting with antioxidant variety! When selecting a chocolate, plain is best and the higher the percentage of cocoa (you will see for example 70% 85% etc) the better.

    At Nanas, we sell big old chunks of beautiful dark chocolate, as well as the tiny buttons I am featuring this week. There is much discussion at the moment into the health benefits of dark chocolate (see previous blog on cocoa nibs) but some doctors at the Mayo Clinic have said about 85g a day MAY reduce cell damage implicated in heart disease, lower blood pressure and improve vascular function. Research is varied and on going and I am not an expert by any means so I encourage you to do some looking for your self as with all info I give on this blog.

    Ok, back to the good stuff. Apart from all the above, dark chocolate tastes amazing! Its bitter, rich goodness is something that I love! A little random goodness about it too, is that because it is rich, you can't eat too much of it! Good for someone like me who sometimes eats too much of a good thing, even as a vegan! Good things in moderation right?!

    So this week I have whipped up something a little different and something I hope you will all enjoy! Pumpkin Chocolate Chip Muffins….YUM!!!! They look amazing, taste incredible and as long as you don’t eat the whole lot in one sitting, you don’t need to feel too guilty about having one as a treat! I hope you have all had an amazing week and can find a little time to try out these bad boys! Organic Dark Choc Chips AHOY!!!

     

    Pumpkin Chocolate Chip Muffins

    1 flax egg (1 tbsp flaxseed meal plus 2.5 tbsp of water)

    1 cup pumpkin puree

    1 cup soy milk plus 1 tbsp lemon juice

    Half cup brown sugar

    2 tbsp olive oil

    1 tsp vanilla extract

    1 tsp baking powder

    Half tsp baking soda

    Quarter tsp salt

    1 tsp Nanas Cinnamomum verum (see previous blog)

    1 and a half cups whole meal flourHalf cup Nanas organic dark chocolate chips plus some extra for garnishing.

    - Heat oven to 180deg and line a 12 case muffin tin with muffin cases. 

    - Steam fresh pumpkin for puree and maybe some extra for some yummy leftovers.

    - Prepare flax egg in a large bowl and allow to sit for five minutes.

    - Add pumpkin puree, soy milk, brown sugar, oil, and vanilla and stir.

    Then add salt, soda, powder and cinnamomum and whisk.

    - Carefully sift flour over wet ingredients and stir in gently.

    - Add Nanas organic dark choc chips and stir through. 

    - Spoon mixture into muffin cases and then top with extra choc chips.

    - Bake in oven for 25min, checking with a skewer…it needs to come out clean when inserted into the muffin.

    - Let muffins rest until cool and then GET INTO THEM!

    Nana's Pantry Pumpkin Choc Chip Muffins

    Matt Grills

    AUTHOR

    Matt Grills

    tattoorunner.blogspot.com

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    4154 1000

    38 Electra Street
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