I’m on a buckwheat flour kick at the moment. I’d had a bag of it in my pantry for a while and figured I had better get round to using it before it goes out of date.
Well, I have been missing out all this time. I love baking with this flour!
Admittedly, the buckwheat does have a strong flavour that tends to blend better with more earthy flavours (such as chocolate) and doesn’t taste like your typical white wheat flour in any respect. But it’s not a bad thing.
Do you bake with buckwheat flour? What sort of recipes do you like to use it in?
I also have some whole buckwheat which I’ve heard makes fantastic risottos, so stay tuned for that!
These muffins are:
Dairy-free & eggless
Free-from refined sugars
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Delicious, indulgent double chocolate muffins made from wholesome buckwheat and almond flour! Vegan & gluten-free.
Preheat the oven to 180C / 350F and line a cupcake tin with 6 muffin cases.
Stir together the dry ingredients (buckwheat flour, ground almonds, arrowroot, cocoa powder, baking powder and bicarbonate of soda)
In a separate small bowl or jug, mix together the coconut oil, maple syrup and boiled water.
Stir the wet into the dry and mix until smooth.
Stir in the dark chocolate chips.
Divide the mixture between the 6 muffin cases. The mixture should reach about 2/3 way up.
Bake for 20 minutes until well risen and a slightly firm.
Leave to cool before serving and enjoy!
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