The title says it all. I am thinking about making them for the 3rd time soon. Or maybe trying the same recipe, but instead of apples I am going to put in black grapes….
I completely eliminated gluten from my diet last year and since then I became a big freaking fan of buckwheat. I now occasionally have “cheat days” when I eat a little something with gluten, but most of the time I stick to gluten free food. I am sure buckwheat is going big in the next few years because it is gluten free, super healthy and super delicious. I am not nutritionist, so google why it is healthy. I am deliciounist, that’s why I am going to share with you the recipe for buckwheat apple muffins that are going to make you mmmmm all over the kitchen counter.
I originally found the recipe on some slovenian website and made it vegan friendly, because that’s what I like to do to make cooking and baking a bit more interesting. Well, to explain myself, I am vegetarian, but I eat mostly vegan, because I feel less guilty this way. Unfortunately, I have addiction to ice-cream and I mix between thanking cows in my mind for the milk and apologizing to them for exploiting them and contributing to global warming with my choices.
Gosh, I am planning to write recipes here on this blog, so that I share some things from the light side of life and I am already getting all dark and heavy, dooming myself to hell because of guilty pleasures.
Stop stop stop.
Let’s put on a bright smile and go to the recipe! No cows and chickens were killed or exploited for this deliciousness.
What will you need aka recipe for vegan buckwheat gluten free lactose free apple muffins with chia and flax seeds:
1,5 cup of buckwheat flour
1 package of baking powder (12g)
1 cup of sugar (I used cane sugar – it is probably not healthier than white sugar, but it looks healthier 😉
1/2 cup of white oil
3 big apples or about 6 or 7 small ones
2 spoons of lemon juice or half a teaspoon of citric acid
1 teaspoon of cinnamon
2 spoons of chia seeds
1 spoon of flax seeds
Turn the oven on 180°C (356 degrees Fahrenheit).
They are super delicious when fresh from the oven. Unfortunately bottom stayed on the paper when I made them and ate them directly from the oven. But if I let them sit during the day and eat them in the evening, or the next day, I can peel off the paper nicely. My friend said that this could depend on the quality of the paper. I dunno.
What matters is they are easy to make, with the ingredients you probably have at home, they smell and taste delicious, they are perfect muffins for autumn, they are vegan, gluten free, lactose free and they are perfect mix of sweet and sour, soft on the inside… Even my mother said they are good and she doesn’t like muffins, because they are usually too dry for her taste.
I love them as a snack or a breakfast.
Make them and let me know in the comments bellow what you think!
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