I decided to challenge myself and change a bit my habits. It can’t be bad for me after all? For instance, I enjoy baking a lot and thought that I would try different flours (millet, chickpea, rice, spelt, quinoa, etc) and not to use too many eggs. I loved the results! – different flavours, textures and still very tasty.
I had in mind to try muffins so I worked a bit on my list of ingredients and ended up with these beauties – gluten, dairy free and no added sugar!
A few days later, I read an post about a competition organised by a catering company which provides people with allergies/intolerances with alternatives to ‘conventional’ food. I thought I’d give it ago and would submit my muffin recipe.
I hope you like it too.
Apple Buckwheat Muffins (GF and vegan)
makes about 8 muffins
- 125g buckwheat flour
- 1 big apple, peeled, cored and cubed
- 40g brown rice flour
- 60g millet flakes
- 100ml rice milk
- 150ml unsweetened apple sauce
- 50g walnuts, chopped
- 2tsp baking powder
- ½ tsp salt
- 1tsp ground cinnamon
- 3tbsp maple syrup
- 30g pumpkin seeds + extra for sprinkling
- 100ml vegetable oil
Preheat the oven to 190 degrees.
Mix all the dry ingredients in a mixing bowl.
In another bowl, mix all the wet ingredients + the apples.
Mix the dry ingredients with the wet ingredients. Pour the batter into a muffin tray lined with paper cases. Sprinkle with pumpkin seeds.
Cook in the oven for about 25-30min until lightly golden. Leave to cool down before tucking in.
