There is honestly nothing better than spending a warm sunny spring afternoon outside for as long as you can until it starts to get cold. My husband is replacing our fence this weekend so he was getting a bit of a head start yesterday evening. While we were doing things around the yard the kids played and even the neighbor kids came over to play. My son discovered his new love of climbing trees. We have some very bushy hazelnut trees(that don’t look like typical hazelnut trees – I’m not exactly sure what they are, but the nuts do taste like hazelnuts) that he couldn’t stay out of. He needed a bit of reassurance on the way down but other than that he was having so much fun 😀
I’ve made some gluten-free “bread” before and I love it. The texture is strange, but it’s still yummy. If you do want to try these, they aren’t your typical muffin, so don’t expect it to be. I have to say, I love buckwheat flour, its so incredibly filling and so good for you. Did you know it’s actually a great source of iron, not to mention B vitamins and calcium and magnesium.
I had no idea until I just looked it up, but magnesium is such an important nutrient. It’s important for over 300 biochemical reactions that go on in your body constantly including regulating your metabolism, converting blood sugars to energy and promoting normal blood pressure. It even been proven to help strengthen bones. Awesome! Not to mention it’s always good to get variety in your diet, so eating wheat every day as your only grain product isn’t always the best even if it’s whole grain. Spice things up with some buckwheat 🙂
Just as a note, I don’t usually buy buckwheat flour as I like using the whole groats too. So I buy the whole buckwheat groats in bulk and then grind them myself in my magic bullet as they’re really easy to grind. The flour probably isn’t as fine as it would be bought from the store but it still works fine. When you buy the groats make sure it’s not toasted or Kasha as the flavor is much different.
- 1/2 C buckwheat flour
- 2 tbsp whole raw buckwheat groats
- 2 tbsp chia seeds
- 2 tbsp ground flax + 5 tbsp water
- 1 tsp cinnamon
- 1 banana
- 1 tbsp vanilla
- 1 tbsp coconut oil, melted(or any other liquid oil)
- 1 tbsp maple syrup
- 1/3 C milk(I used almond)
- 1/2 – 3/4 C frozen(not thawed) or fresh blueberries
Preheat the oven to 350 degrees.
Grind the flax seed and mix with the 5 tbsp warm water and set aside. Grind the buckwheat flour and I usually throw the chia seeds in as well so I don’t have whole seeds in my muffins. Put all the dry ingredients in a bowl along with the cinnamon. Separately, mash the banana and add the vanilla, melted coconut oil, maple syrup and almond milk. Add to the dry ingredients and mix well, then add in the blueberries and mix until combined. Divide between 6 greased muffin tin cups. If you do want to line them with paper liners make sure they’re well greased as they stick. Bake for 28-32 minutes until a toothpick comes out clean. Serve warm.