Gluten-Free Blueberry Buckwheat Muffins | Izy Hossack | Wild Dish
- 8 years ago
Izy Hossack, from the amazing blog ‘Top with Cinnamon’ shares with us her gluten-free, wheat-free and dairy-free blueberry and banana muffin recipe. These are made with buckwheat flour which is a high fibre, high protein alternative to white flour.
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RECIPE
INGREDIENTS:
1 MEDIUM OVERRIPE BANANA
2 TBSP MELTED COCONUT OIL OR OLIVE OIL
1 LARGE EGG
60 ML (1/4 CUP) ALMOND MILK (OR ANY OTHER MILK)
½ TSP ALMOND EXTRACT
PINCH OF SALT
1 TSP BAKING POWDER
50G (1/2 CUP) BUCKWHEAT FLOUR
50G (1/2 CUP) GROUND ALMONDS
140G (1 CUP) FROZEN BLUEBERRIES
FOR THE TOPPING:
15G (3 TBSP) CHOPPED ALMONDS
1 TBSP GROUND ALMONDS
1 TSP MELTED COCONUT OIL OR OLIVE OIL
TO SERVE:
ALMOND OR CASHEW BUTTER, SLICED BANANA
METHOD
PREHEAT THE OVEN TO 180 C.
PEEL AND MASH THE BANANA ON A PLATE USING A FORK. ADD IT TO A BOWL ALONG WITH THE COCONUT OIL, EGG, ALMOND MILK, ALMOND EXTRACT, SALT AND BAKING POWDER. STIR TOGETHER WITH A SPOON UNTIL WELL MIXED. FOLD IN THE BUCKWHEAT FLOUR, GROUND ALMONDS AND FROZEN BLUEBERRIES. DIVIDE THE BATTER BETWEEN THE CAVITIES IN A LINED MUFFIN TIN.
IN A SMALL BOWL, MIX TOGETHER THE TOPPING INGREDIENTS USING YOUR FINGERTIPS. DIVIDE THE TOPPING BETWEEN THE BATTER-FILLED CAVITIES.
BAKE FOR 20-25 MINUTES UNTIL STARTING TO TURN GOLDEN AROUND THE EDGES.
Thanks to Cornishware, Sophie Conran, Typhoon and Maxwell and Williams for providing us with kitchenware.
To purchase Cornishware from www.cornishware.co.uk please put in the code: WILD15
• 15% off everything (but not the shipping)
• one use per e-mail address
• valid until 31st March 2016
Follow Izy:
http://www.topwithcinnamon.com
https://www.facebook.com/izy.hossack
https://twitter.com/izyhossack
https://www.instagram.com/izyhossack/
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
SUBSCRIBE to Wild Dish http://bit.ly/SubWildDish
RECIPE
INGREDIENTS:
1 MEDIUM OVERRIPE BANANA
2 TBSP MELTED COCONUT OIL OR OLIVE OIL
1 LARGE EGG
60 ML (1/4 CUP) ALMOND MILK (OR ANY OTHER MILK)
½ TSP ALMOND EXTRACT
PINCH OF SALT
1 TSP BAKING POWDER
50G (1/2 CUP) BUCKWHEAT FLOUR
50G (1/2 CUP) GROUND ALMONDS
140G (1 CUP) FROZEN BLUEBERRIES
FOR THE TOPPING:
15G (3 TBSP) CHOPPED ALMONDS
1 TBSP GROUND ALMONDS
1 TSP MELTED COCONUT OIL OR OLIVE OIL
TO SERVE:
ALMOND OR CASHEW BUTTER, SLICED BANANA
METHOD
PREHEAT THE OVEN TO 180 C.
PEEL AND MASH THE BANANA ON A PLATE USING A FORK. ADD IT TO A BOWL ALONG WITH THE COCONUT OIL, EGG, ALMOND MILK, ALMOND EXTRACT, SALT AND BAKING POWDER. STIR TOGETHER WITH A SPOON UNTIL WELL MIXED. FOLD IN THE BUCKWHEAT FLOUR, GROUND ALMONDS AND FROZEN BLUEBERRIES. DIVIDE THE BATTER BETWEEN THE CAVITIES IN A LINED MUFFIN TIN.
IN A SMALL BOWL, MIX TOGETHER THE TOPPING INGREDIENTS USING YOUR FINGERTIPS. DIVIDE THE TOPPING BETWEEN THE BATTER-FILLED CAVITIES.
BAKE FOR 20-25 MINUTES UNTIL STARTING TO TURN GOLDEN AROUND THE EDGES.
Thanks to Cornishware, Sophie Conran, Typhoon and Maxwell and Williams for providing us with kitchenware.
To purchase Cornishware from www.cornishware.co.uk please put in the code: WILD15
• 15% off everything (but not the shipping)
• one use per e-mail address
• valid until 31st March 2016
Follow Izy:
http://www.topwithcinnamon.com
https://www.facebook.com/izy.hossack
https://twitter.com/izyhossack
https://www.instagram.com/izyhossack/
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.