Despite it’s name, buckwheat has nothing to do with wheat. In fact it’s not even a grain, it’s a seed. Which makes it a gluten-free pseudocereal that’s jam-packed with minerals and anti-oxidants. It’s versatility is it’s star quality, as the groats (could they not have given them a better name?) can be soaked and turned into the most delicious nutty and rib-sticking porridge, without the blood-sugar spike oats often give. They’re just as great in savoury dishes and can substitute or be used half-half with brown rice to add a new texture dimension.
Today I’m using it in flour form, and it makes the most delicious true-textured muffins. My kids inhale these, and they freeze beautifully! Either defrost them at room temperature or bang them in the oven if little paws can’t wait to get their hands on them. They’re a fantastic sturdy lunchbox filler or tea time treat that tastes indulgent, but is really quite nutritious.
Ingredients
- 4 bananas
- 4 eggs
- 1 cup buckwheat flour
- 1/2 cup coconut flour
- 1/3 cup chickpea flour
- 1/4 cup melted butter
- 1/4 cup desiccated coconut
- 1/4 cup honey
- 1/4 teaspoon stevia powder
- 1/2 teaspoon Himalaya salt
- 1 teaspoon baking powder
- 1 cups blueberries
Instructions
- Preheat oven to 180C
- Add all ingredients except the blueberries into a food processor and blitz till smooth
- Once it’s reached a batter consistency fold in the blueberries
- Grease the muffin cups you plan to use with either olive oil or butter. I use individual smaller re-usable silicone muffin cases, but feel free to use the size of your preference. I just find the smaller ones fit into lunchboxes easily and have a better chance of being eaten completely with no left over half-eaten bits going everywhere
- Pour the batter into the muffin cups till 2/3 full
- Bake in pre-heated oven for 15-25 minutes, depending on the size of your muffin cases or until a cake tester comes out clean
