A healthy muffin recipe has been another one that's taken some time to master. You want your muffins to still taste like a treat and be somewhat nutritious but without excessive sugar and the bloat you can get from processed flours.
I have played around with various flours over the years. Using solely almond usually produces a slightly burnt looking muffin, coconut is often a little too dry and buckwheat can be really dense. Pairing a couple of your favorite flours will not only up your nutritional profile but also create a desired density.
For these guys I used a mixture of almond, buckwheat and tapioca. Buckwheat flour is ridiculously cheap and gives these muffins a great taste. The coconut oil keeps them soft and fudgy, and the rice malt syrup adds enough sweetness without blowing your fructose and sugar levels through the roof.
For the serious chocolate lover, you can make these muffins even more satisfying with a hint of chocolate chips. Just imagine the slightly warmed, fresh out of the oven, gooey surprise with a nice cup of tea. Perfection!
We are constantly blown away by the gorgeous creations on Ellen De Meulemeester's instagram and fell in love with these Mini Buckwheat Pancakes. Ellen has been super kind to share the recipe with us for you all to enjoy! They are completely vegan, gluten free and delicious. Have them for breakfast, lunch or dinner - whatever floats your happy, healthy boat.
This is the ultimate spring and summer dish. It's bright, colourful, fresh and super easy to make. I like to roast my vegetables and make my pesto ahead of time so that all I have to do is make the zucchini pasta and toss all the ingredients together.
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