Here is the finished product!!! I made these twice for lactose intolerant and gluten allergy friends. These were my substitutions: 1. 4-5 tbsp's of applesauce plus 1 tbsp of olive oil 2. Replaced the Ghirardelli chocolate chips with Enjoy Life gluten, dairy and soy free chocolate mini chips (sold at Target) 3. 4 tbsp's almond butter instead of whole almonds. 4. Sweet Rice flour instead of brown rice flour (asian supermarket)
Since I substituted almond butter for the whole almonds, I incorporated it right after I added the eggs to the chocolate mixture since it didn't seem logical to mix it in with the flour. The texture was no longer grainy as it was the first time I made them. Once everything was done, I spooned 2 tbsp's of the batter into foil cupcake tins, garnished with berries and cinnamon sugar! My friends loved it. :)
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Here is the finished product!!! I made these twice for lactose intolerant and gluten allergy...