These babies went so fast I hardly had time to take a photo! (sorry about the bad photos :P)
Anyway, they didn’t rise quite as much as I’d hoped, but that really didn’t change the taste, which was pretty good if I do say so myself!
3 cups buckwheat flour
1 cup quinoa flour
3.5 tspn baking powder
1 tspn baking soda
1/3 cup linseed, ground
3 Tbspn egg replacer, mixed with 5 tbspn water and then whisked to form a paste
1 tspn mustard powder
1/2 tspn himalayan salt
1/2 tspn paprika
1/3 cup nutritional yeast
4 medium carrots, finely grated
1/2 tbspn poppy seeds.
1/2 cup vegetable oil of your preferance
lots of water (see method)
Preheat oven to 180 degrees celcius. Grease and line 12 big muffin pans, or 24 small.
Mix flour, spices, seeds, yeast, baking powder and soda, salt and linseeds in a big bowl.
Mix carrots, oil, egg replacer and 2 cups of water in another bowl.
Pour carrot bowl into flour bowl, and fold through until just mixed.
Now, from this point I didn’t measure the water… Because buckwheat flour is quite absorbent, you’ll probably have to add a bit more water. You want it to be at the point where the batter is nice and runny, and there is just a little water sitting on the surface of the mixture which is difficult to make form part of the batter- aka. perfect normal muffin batter thickness.
Put in oven for about 20- 25 mins, until a knife inserted into one comes out clean.
Let me know how they go! 🙂 X