Time to fire up the oven and get your groove on in the kitchen. These muffins might seem too good to be true – but I assure you, they are an awesome weekend treat, without any reason to feel guilty! So go on, get your bake on.
Buckwheat is an excellent alternative to regular wheat flours. It has quite an intense, nutty flavour and is free of gluten. It is full of strong amino acids, making it superior to other flours on the nutritional scale. Buckwheat contains a component which works positively on the bodies insulin signals, making it beneficial to those with Poly Cystic Ovaries – giving it the tick, on my list of fertile foods.
Buckwheat muffins with carrot and macadamia
100gm buckwheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1/2 cup chopped macadamia nuts
1 carrot grated
1/2 cup stewed apple (omit if you’ve quite sugar – you might like to substitute the apple and dates for stevia powder depending on what stage of the program you are at. Alternatively you could substitute with 1 cup of pureed pumpkin in place of the apple and dates)
1/2 cup of stewed dates (as above)
1/2 cup coconut butter melted
1 vanilla pod scraped
2 eggs, lightly beaten
1/4 cup of milk (I used goats milk)
Set the oven to 180 degrees.
Prepare muffin cases and set aside.
In a bowl, combine flour, cinnamon, salt, baking powder & soda. Mix well.
In a separate bowl combine carrot, apple, dates (or pumpkin/ stevia), vanilla seeds, coconut butter, eggs and milk and mix well.
Add the wet ingredients to the dry ingredients, only partially mixing before adding the macadamia nuts – again, roughly mix.
Spoon mixture into muffin cases.
Place in oven and cook for 20-30 minutes – until a skewer comes out clean.
Once cool, pop a dollop of goats cheese on top! Delish!