Well with an abundance of raspberries it just makes sense to make a batch of muffins. I've tweaked the muffin recipe from one of The Moosewood Collective Cookbooks http://www.amazon.ca/Moosewood-Restaurant-Cooks-Home-Recipes/dp/0671679929/ref=sr_1_2?ie=UTF8&s=books&qid=1279930804&sr=1-2 to make it gluten-free and of course extra chocolatey!
In a bowl combine 1 cup packed brown sugar, 2 large eggs, 1/2 cup olive oil, and 1/2 teaspoon vanilla extract.
In another bowl mix the following dry ingredients: 2 cups All Purpose Gluten-free Flour (I like to use #209 from the Bulk Barn http://www.bulkbarn.ca/en-ca/index.html here in Winnipeg. It is a mixture of Garbanzo bean flour, potato starch, tapica flour, white sorghum flour, and fava bean flour. I prefer this flour over a rice based mix because I find the texture holds better and is not so fragile.), 1 teaspoon of gluten-free baking powder, 1/2 teaspoon salt, 1 teaspoon xanthan gum. Fold into the bowl of wet ingredients, careful not to overmix.
Add 1 1/2 cups of bananas (about 3-4), 1 cup white chocolate, and 1 cup of fresh raspberries. Bake in a 350 degree preheated over for about 25 minutes, testing the centre for with a toothpick for doneness.
Enjoy!
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