1/4cuparrowroot powderor tapioca starch (30 g of either)
1/2tspbaking soda
1/2tspcinnamon
1/4tspsea salt(omit for lower sodium diets)
1/4tspallspice
1/4tspginger (dried)
1/4tspnutmeg (dried)
1/8tspcloves (dried, ground)
1/2 cupcacao nibsunsweetened, or semi-sweet mini chocolate chips
Chocolate spiderwebs
6ouncesdark chocolate (semi-sweet)
Instructions
Muffins
Preheat the oven to 350F/180C/gas mark 4. Place cupcake liners in a muffin tin or use freestanding cups or silicone molds. (If using tall cups as shown, this recipe makes 6 muffins.)
Mix the flax seeds with the water in a small bowl and set aside.
In a large bowl or the bowl of a stand mixer, blend the pumpkin puree, agave syrup, oil, and vanilla.
In a separate bowl, whisk the dry ingredients—sorghum flour through cloves—together. Stir in the cacao nibs or chips.
Blend the gelled flax seeds with the pumpkin mixture, then add the flour blend just until it's all combined.
Scoop into the prepared muffin cups. If using regular sized cups, bake for 20-25 minutes or until firm to the touch and slightly cracking on top. If using tall cups, bake 30-32 minutes. Test using a skewer to see if the inside is cooked.
Place on wire racks and cool completely.
Store in a sealed container and eat within 2 days.
Chocolate spiderwebs
Melt 4-6 oz. of dark or semi-sweet chocolate in a metal bowl or pan over simmering water.
When completely smooth, scrape into a zip-top plastic bag. It will be very hot.
Let it cool just enough to handle, or hold it wrapped with a kitchen towel.
Snip off one small corner, and pipe onto the tops of the muffins, starting with a spiral, then adding straight lines out from the center.
Allow to cool completely.
Notes
Per muffin (if making 14, using all of the 6 oz. of semi-sweet baking chocolate, and cacao nibs in the muffins):
226 calories
11 g fat
0 g cholesterol
126 mg sodium (45 mg if salt omitted)
49 mg potassium
31 g carbohydrate
6 g fiber
12 g sugars
4 g protein
6 Weight Watchers Points Plus
Notes: I don't buy millet flour, I grind millet fresh in my Vitamix. 1/4 C. of millet = 1/3 C. flour. Thanks to Ricki Heller for inspiring this grain combination. I used two of her recipes from Naturally Sweet & Gluten-Free as the starting point for this recipe. I was inspired by these spiderweb florentines as well.Readers should note that all grains I use are from bags that are gluten-free. If you have celiac disease you need to purchase grains that are certified gluten-free. I use Bob's Red Mill certified gluten-free oats. If you cannot eat oats you can replace them with the same amount of millet flour.