Buckwheat coconut breakfast muffins
Buckwheat is not a wheat, which is promising for those of us who struggle with wheat. These muffins are great for your children's lunchboxes or as a quick snack before you leave the house. Sprinkle some cheese on top or eat them as is.
1 cup buckwheat groats, soaked
1/2 cup desiccated coconut
1/4 cup pecan nuts, chopped
1/4 cup pumpkin seeds
2 tablespoons chia seeds
1/2 cup flaxseed flour (meal)
1 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 cup almond milk
1/4 cup almond butter
1 teaspoon vanilla essence
2 tablespoons honey (preferrably organic)
Garnish with roasted coconut flakes, pecan nuts and pumpkin seeds
Method:
In a medium bowl, soak the buckwheat groats with a pinch of salt for about 6 hours or overnight. Drain and rinse groats thoroughly with fresh water, and then drain them again.
Preheat the oven to 180ËšC, then brush a 12 cup muffin tin generously with coconut oil. In a large bowl, add the buckwheat groats, desiccated coconut, pecan nuts, pumpkin seeds, chia seeds, flaxseed flour, cinnamon and salt and stir to combine. In a small bowl, add the eggs and whisk until light and fluffy, then add the almond milk, almond butter, honey and vanilla essence. Whisk until they are all combined.
Combine the wet ingredients with the dry ingredients and stir. Scoop about a tablespoon of mixture into each of the muffin cups. Bake the muffins for about 20 minutes or until muffins have browned around the edges and are firm. Allow the muffins to cool slightly, then serve with the roasted coconut flakes and a sprinkle of cinnamon, pecan nuts and pumpkin seeds.
