Makes 12 small muffins
recipe adapted from Green Kitchen Stories
1 cup buckwheat flour
1/3 cup cornflour
1 tsp baking powder
3 tbsp flax seeds (milled) or boiled quinoa
1/2 tsp salt & pepper
1/2 tsp nutmeg (grated)
3 eggs
1 cup yoghurt (we used a dairy-free soygurt)
200 g fresh spinach leaves (roughly chopped)
2 carrots (grated)
1 onion (grated)
1/2 organic lemon (juice and peel)
1 clove garlic (mashed)
top with: 1/4 cup pumpkin seeds
1 cup buckwheat flour
1/3 cup cornflour
1 tsp baking powder
3 tbsp flax seeds (milled) or boiled quinoa
1/2 tsp salt & pepper
1/2 tsp nutmeg (grated)
3 eggs
1 cup yoghurt (we used a dairy-free soygurt)
200 g fresh spinach leaves (roughly chopped)
2 carrots (grated)
1 onion (grated)
1/2 organic lemon (juice and peel)
1 clove garlic (mashed)
top with: 1/4 cup pumpkin seeds
Set the oven at 350°F. Mix all the dry ingredients in a bowl and set aside. Whip egg and yoghurt in another bowl. Add spinach, carrots, onion, lemon and garlic, stir for a minute and then add all the dry ingredients. Pour in muffin tins, top with pumpkin seeds and bake for 25 minutes.
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| coffee grinder--doubles as the perfect flax seed grinder. I buy whole flax seeds and grind them fresh. The oils in flax seed go rancid easily. Grinding yourself ensures all those lovely oils stay presererved. |
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| I've been experimenting with non conventional flours lately. Here I substituted the buckwheat and cornmeal for coconut and almond flour. |
You're so sweet! Thank you Paula :)
ReplyDeleteWhat the heck are you doing with my coffee grinder??? Does coffee taste like rancid flax now? :-(
ReplyDeleteI don't know what you're talking about, that thing was made for grinding flax.
ReplyDelete