Tuesday, August 9, 2011

Tasty Tuesday: Carrot Raisin Buckwheat Muffins (gluten-free!)


Happy Tuesday, and you know what that means....another Tasty Tuesday recipe for you! This one was sent to me from my friend Hillary...my oldest friend in the world! Our parents lived across the street from one another, so we've been friends since the day she was born- I was born in January, she was born in February!

Here's a photo of us in July 1980...I'm on the right, she's on the left...aren't we cute? I love how she's trying to hold my little hand! :)




So cute, hehe!


So, without further ado!


Carrot Raisin Buckwheat Muffins

If you are a buckwheat lover then you will to enjoy these gluten-free muffins. Try adding more carrots, raisins, some shredded apple, or any chopped nut for a denser, more nutritious treat. These muffins work great as a quick breakfast, simply serve with a green smoothie for a balanced and energizing meal. I grind my own buckwheat flour from raw buckwheat groats. I find the flavor and texture of this fresh flour superior to that of the packaged roasted, ground buckwheat flour. You can use a Vita-Mix to grind the flour or a small electric grinder such as a coffee grinder.

2 ½ cups buckwheat flour
½ cup tapioca flour
½ cup organic brown sugar, Sucanat, or maple sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon ginger powder
2 cups applesauce
¼ cup melted virgin coconut oil or grapeseed oil
2 teaspoons vanilla
1 cup grated carrots
½ to 1 cup raisins, soaked for 10 minutes in ¼ cup water (then drain)

Preheat oven to 375 degrees F. Lightly oil muffin tins or line with paper muffin cups.

In a large bowl combine the buckwheat flour, tapioca flour, sugar, baking soda, baking powder, sea salt, and spices. Mix well.

Place apple sauce into a separate bowl and add the melted coconut oil, vanilla, carrots, and raisins; whisk together. Pour the wet ingredients into the dry and gently mix together being careful not to over mix.

Spoon batter into oiled muffin tins. Fill each muffin cup to the top. Bake at 375 degrees F for about 25 minutes. Loosen sides with a knife and gently take out of tins and place onto a wire rack to cool.

Then, enjoy!






What's baking in your kitchen this week??

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