I know, I know, I'm a bad blogger. This is a blog about vegan food & I've skipped the past two or three recipe posts. I have two excuses:
1. I've been quite busy with work & school so I haven't been baking much. This means that there aren't many new recipes to post as of late.
2. Mondays are generally my days to catch up with class work & meet with clients. This means that by the time I even think about posting Make Something Monday, it's already Tuesday.
But you have been very patient readers so now, better late than never, is a long awaited recipe, one of my newest favorites:
Gluten-free, Sugar-free Buckwheat Blueberry Muffins!
These muffins are so clean & wholesome that they make me want to bake them for small children. Their texture is different than that of a traditional muffin, but I kind of like it. They tastes like a bowl of hot cereal & fruit made spill-proof & travel-friendly. I'm still baffled by how a gluten-free muffin stays together without xanthan gum, but this one does so very well.
Ingredients [adapted ever so slightly from Food Doodles recipe]
1 1/2 c buckwheat*, processed into a semi-fine flour [*I used Bob's Red Mill buckwheat cereal & it worked great] 3 tbsp chia seeds 2 tbsp ground flax + 5 tbsp warm water 2 tsp cinnamon 1/3 c applesauce, unsweetened 2 tbsp vanilla 2 tbsp coconut oil, melted [or any other liquid oil] 4 tbsp maple syrup 1/3 c So Delicious coconut milk 1 1/4 c frozen blueberries
In a large bowl, whisk together ground buckwheat, chia seeds, & cinnamon. In a smaller bowl, combine ground flax & water. Whisk together with fork before adding applesauce, vanilla, coconut oil, maple syrup, & coconut milk. Pour wet ingredients into dry & stir together. Gently fold in blueberries. Bake at 350 degrees for 30 minutes, or until toothpick comes out clean.