Thursday, September 13, 2012

Berry Buckwheat Muffins

So part of our raw food kick has been using more raw buckwheat, which is Gluten Free!  And as you might have guessed, this recipe is not "raw" because I don't have a dehydrator.  To tell you the truth, I'm not all that certain I really want one.  I'm convinced that owning one of those contraptions creates a sort of obsession with raw food.  Yes you can make raw pancakes, raw breads, raw muffins, crackers, wraps, etc.  But you have to use a lot of nuts, seeds, and oils in most of those recipes, making them high in fat and not all that healthy.  And when you consume anything dehydrated, your body has to rehydrate those foods for digestion.

Of course, I'll make things raw when I can but as long as I'm using organic whole food ingredients in my recipes, I have no problem at all with cooked food!

These Blueberry Buckwheat Muffins are from "Get It Ripe" by Jae Steele.

Berry Buckwheat Muffins
Ingredients 1 3/4

1 3/4 cups whole raw buckwheat
2 cups filtered room temperature water
1/2 cup maple syrup
1/3 cup organic Unsweetened Soy Milk or Almond Milk
1/3 cup flax seeeds
1/4 cup coconut oil
2 tbsp fresh lemon juice
zest of 1 organic lemon (2 tsp lightly packed)
1/2 tsp salt
1 tsp anise seeds, ground (optional)
1 tbsp baking powder
1/2 tsp baking soda
2 cups frozen (not thawed) mixed berries

Rinse buckwheat, then combine it in a bowl with the room temperature filtered water and soak overnight (or combine with the just-boiled water and soak for 1 hour)

Preheat oven to 375F. Prepare a muffin tray with paper liners.  You'll need 16 cups instead of 12.

Pour soaked buckwheat (along with any unabsorbed water) into food processor or blender, add the syrup, milk, flax seeds, oil, lemon juice, zest, anise and salt, and give it a whirl for about 1 minute, until the buckwheat kernels are blended down.  Add the baking powder and soda, and blend again for 10 seconds to combine.

Pour the batter into a large bowl and fold in the blueberries with a silicone spatula.

Portion batter into muffin cups, filling them to the top, and bake for 25 minutes, until the tops are domed and a toothpick inserted in the center comes out clean.

Stores in an airtight container for up to 2 days, or in fridge for up to a week.


Kari Whitney said...

These look great. I'm wondering how the batter is made? When you soak the buckwheat in the water do you add all of the other ingredients or do you drain the buckwheat when you are finished soaking it? Thanks!

Gretchen said...

Hi Kari! Just now going through my old posts and saw your comment. I have updated the recipe if you are still interested :)