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Hemp & Buckwheat Muffins

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

Muffins: 2 Tbsn Chia Soaked in 6 Tbsn water (15 mins), 1/4 cup Coconut Oil, 1 Banana, 1/4 cup Maple Syrup, 1/4 cup Rapadura, 2 Tbsn Hemp Seeds, 1.5 tsp Baking Soda, 1/2 tsp Mixed Spice, 1/2 cup Rice Milk, 2/3 cup Oats, 1/2 cup Coconut Flour, 1 cup Buckwheat Flour, Nettlex (for greasing tray)
Glazing/Icing: 7-8 Medjool Dates in boiling water for 15 minutes, 2 Tbsn Peanut Butter

PREPARATION:

1. Preheat oven 200 deg.
2. Combine all ingredients in bowl 1min/Speed 5.
3. Grease muffin tray lightly with Nuttlex.
4. Place even amounts into muffin tray and bake for 35 mins.
5. Blend Dates and Peanut butter until smooth paste consistency 40sec/Speed7.
6. Top the muffins with the peanut butter glazing and leave to cool.
7. Serve once cooled.

Prepared by Ashley Forsyth and posted with her kind permission.

Photo: Ashley Forsyth

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