I have always thought buckwheat was a weird food. I thought it would taste horrible and just because it was a gluten-free thing it would have the weirdest of textures. Boy I was wrong!
I have come to quite enjoy the taste of buckwheat but I have to admit it’s best with other more dominant flavour, like delicate, mouth watering chocolate and sweet and fruity apricots, like in this case.
I have experimented with buckwheat and every time I find the texture being great! When using some flours like oat flour the texture can become rather soggy but using buckwheat flour it becomes fluffy, moist but perfectly dry. Also here in Sweden it’s super easy to get your hands on, it’s very inexpensive, great if you are or have a gluten intolerant friend or just want a to archive the perfect muffin using only whole foods!
Buckwheat breakfast apricot & chocolate muffins
[Vegan, whole food, refined sugar-, gluten-, grain-, oil-free, fruit sweetened]
Serving 12 large muffins Prep time: 15 minutes
Baking time: 25-30 minutes Total time: 40-45 minutes
- 5 dl / 2 cups buckwheat flour
- 1 tbsp baking powder
- 3 tbsp flax seeds
- A pinch of salt
- 2 / 200g ripe bananas
- 10 pitted dates
- 4 dl / 1 3/4 cup milk of choice
- 150g / 5,25 oz dried fruit of choice (I used dried apricots and plums)
- 50-100g / 1,75-3,5 oz chopped chocolate
- Preheat the oven to 175ºC / 350ºF and prepare 12 muffin forms.
- In a large bowl mix the flour, baking powder, flax seeds and salt.
- Mix the banana, dates and milk smooth in a food processor, blender och with a hand mixer.
- Add the liquid to the dry and mix until combined. Add the fruit and chocolate, mix.
- Transfer and divide the mixture between all the muffins forms, optionally top with seeds of choice. Bake for 25-20 minutes.