These muffins are a perfect cozy Fall mid afternoon snack ! Wheat-Free, vegan and loaded with tasty health promoting ingredients!
~ Vegan & Wheat-Free ~
Ingredients:
1 cup Buckwheat flour
1/2 cup Oat flour
1/2 cup Rolled oats
1/4 cup Quinoa flour
2 1/2 tsp Cinnamon
2 1/2 tsp Ground ginger
1/2 tsp Baking soda
1 1/2 tsp Baking powder
1/2 cup Honey
1/4 cup Grape seed oil
1 tsp Vanilla
1/2 cup Almond milk or another nut or seed milk
1 cup Yam, peeled then grated
3/4 cup Carrots, peeled then grated
2 tbsp Ground flaxseed
1/4 cup Water
1/2 cup Raisins
1/2 cup Pecans
1/4 cup Pumpkinseeds
Set oven to 375F.
In a small bowl add ground flaxseed and water. Mix well and set aside for at least 10 minutes. In a medium bowl add honey, oil, vanilla and almond milk. Whisk well until evenly combined. Add ground flax and water mixture, mix well to combine. Add grated yam and carrots and mix in well to evenly combine. Set aside. In a large bowl add buckwheat flour, oat flour, rolled oats, quinoa flour, cinnamon, ginger, baking powder and baking soda. Mix well until evenly combined. Using a whisk can help to bring air into the flours. Add wet mixture to dry mixture and stir until just combined. Stir in raisins, pecans and pumpkinseeds until evenly combined. Lightly grease muffin tray with coconut oil or grape seed oil. Spoon mixture evenly into muffin tray. Bake for 20-25 minutes. Remove from oven and let sit in tray for about 5-10 minutes then remove muffins and let cook on a cooling rack. Enjoy within 4-5 days. If you keep them in the fridge in an air tight container they will last up to 7 days!
Makes 12 muffins
Prep & baking times:
Prep time ~ 20 minutes
Baking time ~20-25 minutes
Total time ~ 45 minutes
Love the power of food:
Buckwheat
Buckwheat is an excellent alternative for baking when trying to avoid gluten. Although its name is confusing, this lovely seed has no relation to wheat at all! It is also highly nutritious!! It is an excellent source of protein containing all eight amino acids! When selecting a buckwheat flour try to buy dark buckwheat flour compared to light buckwheat flour if it's available. Light buckwheat flour is still good as an alternative flour to gluten containing flours, although the dark flour does have more nutrients as it is includes the complete seed when ground. Light flour is hulled during its process and has fewer nutrients.
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