Four; the number of times I tested and revised this recipe. Five; the number of batches I made before finally publishing this post – I had to make a fifth batch to photograph because the fourth batch (and subsequent batches) was SO yummy that I gobbled it up straight out of the oven!
Lovelies, I’ve said this before and I’ll say it again, gluten free baking ain’t easy, but that makes it all the more satisfying when you sink your teeth into an appetizing as well as visually appealing piece of gluten free baked goodness – and that’s exactly what these beauties are: easy on the eye, and even easier on the palate.
I’ve been curious about using buckwheat flour and decided to give it a try (or five!) after reading about the high nutritional value of this rather curious member of the rhubarb family (yes, you read that correctly). This was my first attempt at baking with buckwheat flour and I have to be honest, I wasn’t that impressed throughout batches one, two and three (the word ‘cement’ came to mind more than once), until I learnt that buckwheat plays particularly well with other gluten free flours, and that it was never really intended to fly solo. Pair it with a few key ingredients and voila! You have yourself a moist and light baked delight.
I learnt a few other valuable GF baking tricks along the way which I’ll share with you lovely lot soon – watch this space! For now I’ve linked to the exact flour ingredients I used in the recipe section below.
Now back to my spiced fig buckwheat muffins, which are:
- easy to make (everything gets blended together!)
- healthy (gluten free, dairy free, and almost entirely guilt free 😉)
- the perfect breakfast for two
- the prettiest gluten free muffins you’ll ever bake!
Seriously though, these beauties baked up beautifully – slightly crispy and golden brown on top, light and airy on the inside, and the combination of figs, buckwheat and spices is perfectly wholesome and earthy.
Life is short, lovelies. Make the muffins.
Have a delicious day! x
Spiced Fig Buckwheat Muffins for Two
Prep Time: 15min
Cooking Time: 45min
Yield: 2 to 3 (depending on the size of your ramekin)
1/4 cup Buckwheat Flour
1/2 cup Gluten Free Plain White Flour
2 tbsp Coconut Sugar / Organic Dark Brown Sugar
1/2 tsp Cinnamon
1/4 tsp Ground Cardamom
1/4 tsp Nutmeg
pinch Sea Salt
2 Organic Eggs (one whole; one egg white only)
1/4 cup Almond Milk
1 tbsp Unsweetened Apple Sauce
1 tsp Vanilla Extract
1/2 tsp Hemp Seeds (optional)
Preheat oven to 160ºC and grease two ramekins.
Measure flour by spooning it lightly into a measuring cup and leveling off the top with the back of a knife. Add flour to a medium mixing bowl along with the rest of the dry ingredients and whisk until well combined.
Place flour mix in a blender (I used a NutriBullet – alternatively you can whisk everything together by hand in the mixing bowl until smooth) along with 1 egg, almond milk, apple sauce and vanilla extract and blend until smooth.
Whisk 1 egg white in a medium mixing bowl, until soft peaks start to form.
Pour dough mixture into the mixing bowl and fold into the egg white.
Slice 1 fig into eights and fold into the mixture.
Pour batter into prepared ramekins and bake for 45min, or until tops are golden brown and slightly crispy.
Allow to cool, garnish with freshly sliced figs and hemp seeds.