2 cups brown rice flour ½ cup ground almonds 1 tablespoon baking powder 1 teaspoon sea salt 2 teaspoons ground cardamom 3 tablespoons sugar 8 tablespoons coconut oil 1 cup milk or non-dairy milk 2 eggs ¾ cup currantsPreheat the oven to 450°F. In a large bowl, mix the flour, ground almonds, baking powder, salt, cardamom and sugar. Add the coconut oil and mix until it resembles coarse meal. Whisk the eggs in a bowl. Set aside about 2 tablespoons of egg in a separate bowl for brushing on top of scones. Mix the rest of eggs together with the milk. Add the egg and milk mixture to the flour along with the currants. Mix together until dough forms. Shape the dough into two round balls and place on a greased baking pan, or one lined with a silicone baking mat. Flatten the balls into discs, about half-inch thick. Cut each round into fourths and brush on remaining egg with a pastry brush. Bake at 450°F for about 15 minutes, until the tops are golden brown. Remove from oven and place on a baking rack to cool.
⅔ cup cocoa powder (Hershey’s extra dark is my favorite!) 1¾ cup all-purpose flour 1¼ cup brown sugar 1 teaspoon baking soda ¾ teaspoon salt 1 teaspoon instant coffee 1½ cup chocolate chips 2 large eggs, beaten ¾ cup milk 2 teaspoons white vinegar 2 teaspoons vanilla ½ cup butter, meltedPreheat oven to 350°F and grease muffin tin or line with paper liners. Whisk together cocoa, flour, sugar, baking soda, salt and coffee in a large bowl. Stir in chocolate chips and set aside. Combine eggs, milk, vinegar and vanilla, pour into dry ingredients and stir until moistened, add in melted butter and stir till combined. Spoon into prepared muffin tins about three-quarters full. Bake for 20 to 25 minutes, until toothpick inserted into center of a muffin comes out clean. Let rest in muffin tin for five minutes before removing to racks to cool. Serve warm or cooled.
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