First of all, I would really like to thank all the amazing people out there who have been leaving the loveliest comments on this blog lately. I realise that I haven’t been finding the time to reply to every single one of you and while I do try my best, I apologise if you do not hear back from me! Nevertheless, know that I read each and every comment without fail and appreciate all the feedback, suggestions and praise. You guys are so sweet!
Phew. Now we can talk about muffins. Muffins of the naturally sweetened, zero gluten, zero dairy kind. What I like most about these is that they don’t impart an uncomfortable heaviness in your tummy like a lot of wheat flour muffins do. You know what I’m talking about. You gobble up one of those store-bought things and you instantly feel like a brick has just sunk down to the pit of your stomach and ballooned up inside you. And that feeling doesn’t go away for hours. These gluten-free muffins are different.
Easy to throw together and spoon into paper cases, they puff up like pillows in the oven and hold together very well once baked. When you bite into them, they are surprisingly soft and spongy, with an interesting texture – a melt-in-your-mouth sandy-esque feel that is similar to shortbread. The use of honey here brings about a milder, tamer sweetness to these muffins, and the added buckwheat groats sprinkled on top create a crunchy addition. Despite their healthy overtones and blatant simplicity, I think I could quite easily eat these more often than not.
Chocolate Honey Buckwheat Muffins
a gluten, grain & dairy free recipe.
1 1/2 cups almond meal
1 1/5 cups buckwheat flour
Scant 1/2 cup Organic Maca & Cacao Powder Blend*
2 teaspoons baking powder
2 teaspoons baking soda
a pinch of sea salt
2 eggs, lightly beaten
4 tablespoons coconut oil, melted
for sprinkling (optional)
a handful of raw buckwheat groats
*Power Super Foods has an excellent range of 100% Australian-owned organic cacao and maca products. If you cannot find their cacao/maca powder blend at your local health food store, feel free to use pure cacao powder or unsweetened cocoa powder as a substitute in this recipe. I haven’t tested out these alternatives, but the end result shouldn’t be too different.
- Preheat oven to 180°C and line a 12-hole muffin pan with paper cases.
- In a large bowl, combine almond meal, buckwheat flour, maca/cacao powder, baking powder, baking soda and salt. Mix well, set aside.
- In a separate bowl, mix the honey, eggs and coconut oil thoroughly. Add this mixture to the dry ingredients. Mix well. If the batter is too thick, stir in some almond milk. Leave mixture to rest for about 10 minutes.
- Spoon batter into muffin holes, filling to just about 3/4 full. For an aesthetic touch, sprinkle some buckwheat groats over the tops (optional). Bake for 10-15 minutes, or until the tops are just firm to the touch.
- Remove from oven and let stand in pan for 5 minutes before transferring muffins to a wire rack to cool.