I needed a change in my bread routine. I also needed a break from the very overpowering taste of the buckwheat flour. Don’t get me wrong, I am VERY thankful for the recipe I use now and the ingredients that are still kind to my family (did you hear that fickle food gods?). I just need a slight break. I really like the combination of besan flour and raw carob powder so I knew I needed to include those two things. Arrowroot powder/flour does a good job of softening and lightening the textures of cakes/muffins. It also increases the effectiveness of baking soda, so that needed to be included. Buckwheat has a lot of fiber and does help your cake/muffin have a lighter texture…however it can become overpowering as the color of the buckwheat darkens. My buckwheat flour is very dark, I decided to include the bare minimum of buckwheat. Coconut cream is just delicious. It works as a sauce, flour, thickener, and egg substitute. After trying it in my new cookie recipe, I was hooked on it’s baking capabilities. I try to include it in almost all of my meals. I know I shouldn’t do this (trying to rotate foods) but it’s just. so. good.
I always have the toughest time getting the muffins out of the muffin tins. I’m not sure why but I usually massacre them! Sorry for the pictures…this muffin removal session was no different. Poor little tasty things. I think these would be really good with just a tad of yacon syrup added and frosted (I have a GREAT idea for frosting…I’ll try it soon and let you guys know how it goes). I may make these for the Yipiyuk’s second birthday! The inclusion of coconut cream and raw carob powder gave the muffins a mildly sweet taste. Leave out the carob if you don’t like it or are allergic. Make sure you use slightly less water if you choose to exclude the carob. The ingredients that comprise the grain free flour are in bold.
These muffins are grain (rice, corn, wheat, etc.) free, nightshade free, egg free, dairy free, nut free, soy free, and sugar/sweetener free.
Ingredients (brands I trust):
- 1/2 cup besan
- 2 tbsp arrowroot
- 2 tbsp buckwheat
- 4 tbsp coconut cream
2 tbsp carob(We’re avoiding carob right now)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup + 1 tbsp lukewarm water
- Preheat oven to 345 degrees
- Sift dry ingredients together while you heat the water.
- Add coconut cream and water.
- Whisk until combined.
- Mixture should be the consistency of a thin cake mix.
- Bake for 35 minutes. All ovens are different, the following is what we do for the perfect muffin:
- Turn off oven. Leave muffins in the oven for an additional 5 minutes.
- Take out and let cool, on cooling rack for 10 minutes.