(V, GF)
With the craziness of apartment hunting consuming our lives the past few weeks, we are very excited to get back into the kitchen! We hope to have some very delicious recipes for you guys in the next upcoming weeks as we dig into summertime!
Ingredient of the month?---Buckwheat Flour. Buckwheat is not a type of wheat or grain---it's actually part of a plant related to rhubarb! It's a great gluten free option, high in fiber and protein rich so it aids in weight loss. So in honor of mothers day (and because we just love healthy sweets) we baked up a buckwheat muffin/donut with apple, banana and sliced almonds. These were to die for! Try it with walnuts instead and you'll want to eat the whole batch! (:
Ingredients: (makes 6 donuts)
1/4 C buckwheat flour
2 TB ground flax meal
1/4 C coconut sugar
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla extract
1/4 mashed avocado
1/2 mashed banana
1/2 apple, peeled and diced
2 TB sliced almonds
6 TB water
dash of salt
agave for drizzle (optional)
Directions:
- Preheat oven to 350 degrees.
- Lightly spray a donut pan (you can also use a muffin pan, foil wrappers optional).
- Combine the flax meal and water into small dish and stir. Let sit for 3 minutes.
- Set aside the almonds and diced apple, combine the dry ingredients into a medium bowl. Mix.
- Add the flax meal/water mixture and the rest of the ingredients into the bowl. Whisk well until dough-like consistency.
- Lastly, add in the almonds (leave some aside for extra topping) and diced apple.
- Scoop batter into the donut dishes and drizzle with remaining almonds.
- Bake for 35-40 minutes until toothpick comes out dry.
- Add a drizzle of agave for an extra sweet surprise (:
- Enjoy!
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