One of my favourite things to whip up for breakfast is these gluten free babies! Inspired by the gorgeous Jody Vassallo these are quick and tasty they smell delicious as the house awakes. They also make a delicious addition to lunch boxes and a great after school snack. You could add a drop of Orange oil to give them more of a citrus twist.
Ingredients
- 125g (1cup) buckwheat flour
- 1tsp baking powder
- 1tsp cinammon
- 2Tbsp chia seeds
- 100g (1 cup) ground almonds
- 140g (2/3 cup) rapadura sugar
- 250ml (1cup) coconut milk
- 3Tbsp coconut oil, melted
- 1 free-range egg, beaten
- 125g blueberries
- 3 drops Orange oil (optional)
Method
Preheat oven to 180degrees celsius.
Mix all dry ingredients into a bowl.
Whisk wet ingredients together in a separate bowl. Fold into dry mixture until just combined then stir in blueberries.
Pour into lined muffin tins. Bake for 20-25minutes or until muffins are firm to touch on top. Allow to cool for 5minutes then turn onto a wire rack.
Makes 14 muffins.
Recipe Disclaimer
Thanks for clicking on this yummy recipe! Before you make it you need to know I am not a fancy chef! Neither am I an expert cook who aspires to measure everything. Writing recipes is in fact rather difficult for me as I am a creative, touch, taste and smell-as-I-go kinda girl! I realise this does not suit all personality types, forgive me, so if you would like better measurements or descriptions for the kind of recipe I present it might be a good idea to google something similar as I am sure there would be plenty out there based off the same principles as these recipes!! The sharing of these recipes is just an outlet for my creative flair! Good luck – I mean – enjoy! Kim x