How To make Title: Fruity Buckwheat Muffins
Servings: 12
1 c flour
1 c Granny Smith apple
3/4 c buckwheat flour
1/3 c sugar
1/4 c dates
1 1/2 t baking powder
1/4 t baking soda
1/8 t salt
3/4 c buttermilk
2 T oil
1 egg
Combine flour, apples, buckwheat flour, sugar, dates, baking powder, baking soda and salt in large bowl. Make well in center of mixture. combine buttermilk, oil and egg in another bowl and add to dry ingredients, stirring just until moistened. divide batter evenly among muffin cups coated with cooking spray. Bake at 375F for 20 minutes. Remove from pan immediately. Let cool on wire racks. Makes 12 muffins.
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How To make Title: Fruity Buckwheat Muffins's Videos
Stop buying Protein Powder. Make your own Vegan Protein Powder at home #shorts
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Kcal 2056 | P 82g | C 94g | F 162g
Ingredients -
1/2 cup Sunflower Seeds
1/2 Cup Pumpkin Seeds
1/2 Cup Flax Seeds
1/2 Cup Chia Seeds
1/2 Cup Hemp Seeds
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Moist Spelt Blueberry Muffins: recipe adaptable for vegan too
Moist Spelt blueberry muffins are a slightly healthier alternative to wheat muffins and gentle on digestion. This spelt blueberry muffin recipe is super moist, with light brown sugar, soured cream is what I call a 'quick bake'. My blueberry muffins are quick they only take 15 minutes to whip up using the muffin wet and dry method, then 20 minutes to bake. Spelt blueberry muffins are a perfect snack on the go or lunch box idea for children to take to school. This recipe can be easily adapted for a vegan spelt blueberry muffin recipe. Replace the egg with a flax egg and replace the yoghurt with plant-based yoghurt.
Takes = 15 mins
Bakes = 20 mins
Makes = 6 large - 8 smaller muffins
#speltblueberrymuffins #speltmuffins #moistspeltmuffins #speltflourrecipes #speltmuffins
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Chapters
0:00 Intro how to make spelt blueberry muffins
0:22 whisk dry ingredient
1:22 mix wet ingredients
2:55 mix wet and dry together
3:35 fold in blueberries
4:14 scoop out the batter
5:39 bake
5:43 rest and remove
6:22 taste test and outro
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Ingredients
White Spelt Flour – 75g (1/2 cup + 3 tbsp)
Wholegrain Spelt flour – 75g (1/2 cup + 3 tbsp)
Baking Powder – 1/2 tsp
Bicarbonate of soda (baking soda) – 1/2 tsp
Ground cinnamon – 1 tsp
Optional salt – 1/8 tsp
Light Brown sugar (or white) – 85g (1/2 cup loosely packed)
Large egg (or flax egg for vegan) – 1
Soured cream or Greek yoghurt, or plant-based yoghurt – 80g (heaped 1/3 cup)
Oil – 60ml or 85g melted butter
Zest of 1/2 lemon (optional)
Fresh or Frozen blueberries (gently rinsed but still frozen) – 150g divided (1 cup)
to make vegan swap out the egg for a flax egg 1 tablespoon ground flax meal & 3 tablespoons water rest for 10 minutes.
Swap out yoghurt for plant-based yoghurt
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Recipe link
More Spelt Muffin Recipes
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Lina’s Himalayan Tartary Buckwheat Gnocchi
We are pleased to introduce you to the newest member of Big Bold Health’s FoodLab, Pasqualina Raspaolo. Lina is a good friend, a skilled chef, a cookbook author, and the founder of Culinary Genes. She’s also the mastermind behind this savory recipe for gnocchi using our Himalayan Tartary Buckwheat Super Nutrition Flour. Watch for a step by step of this amazing recipe.
Thanks Lina!
GLUTEN FREE WAFFLE RECIPE | Buckwheat + Oat Waffles
This gluten free buckwheat oat recipe is perfect! Not only are these waffles gluten free, really tasty and hardy (they are not all fluff and actually fill you up), but they are also very easily digestible. Like I alway say: it’s not about what you eat, but about what you digest and assimilate.
I work with many people who have sensitivities and digestive problems. Most of us have lactose intolerance, but using grass fed organic lactose free buttermilk seems to work for most. If you choose not to have dairy, check out my substitutions and alternatives below. Same goes for the other ingredients I used.
INGREDIENTS:
1 cup of whole grain raw buckwheat groats (raw, not toasted)
1 cup of organic steel cut oats
1.5 cup of lactose-free organic buttermilk (I love Green Valley Organics)
2 eggs
1-2 teaspoon of cinnamon
1/3 cup of melted coconut oil
Pinch of salt
1 teaspoon of baking soda
Make sure the ingredients you are using are at room temperature, sometimes if you take eggs and buttermilk straight out of the fridge, the waffles may not come out as fluffy as they normally would (shot of me putting egg and buttermilk into warm water).
SUBSTITUTIONS + ALTERNATIVES
- 1.5 cup of buttermilk = 1 cup of milk substitute (i.e. almond, coconut, or oat milk) + .5 cup coconut yogurt.
- Egg = flax egg. To make 1 flax egg mix 1 tbsp ground flaxseed meal and 3 tbsp of water. Wait 15 min to thicken.
- If you don’t want to soak your grains overnight, you can use buckwheat and oat flour instead.
- Coconut oil can be substituted for ghee, avocado oil, or butter.
- Cassava flour can be substituted for arrowroot or rice flour.
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Healthy Body Blueberry Muffins
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Here is the recipe:
1 1/2 cups organic Unsweetened Applesauce
4 Cage Free Non GMO eggs
3/4 cup Olive oil
2 t Pure Vanilla
3 cups Dark Rye flour
1 3/4 cups Demerara Raw Sugar (google it to find where to buy or go to this link for assistance.
2 t Baking soda
2 cups Organic Blueberries
--Put everything in mixer except Blueberries and blend until thoroughly mixed, about 2 mins.
--Fold in Blueberries and fill jumbo muffin cups 2/3 full.
--Should make 18 muffins Bake at 350 for 30-33 mins. Convection oven 16-18 mins.
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Let's Try a Gluten Free Muffin Recipe!
Join me today as I share information about possible diets for immune disorders, and also make some delicious blueberry muffins without gluten or sugar.
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