You know that feeling when you wake up, open the curtains, the sun is shining, and your mixing bowl just has that shining sparkle that says: it’s a bake-and-make kind of morning!?
This morning was one of those mornings. The great thing about this recipe is that it was completely spontaneous and turned out just right!
The final texture resulted in a hybrid between bread and muffin – a Bruffin? It is therefore perfectly suitable for any time of day.
You can sweeten if you would like to make it more dessert like or the apples when cooked in pieces alone inside the mixture make it a perfect more savoury bread without added sweetner.
- 1 1/2 cup of ground raw buckwheat (or buckwheat flour)
- 1/4 cup of olive oil (or coconut oil)
- 1 peeled and diced apple
- 1 teaspoon cinnamon
- 1 teaspoon of mixed spice
- 1/2 teaspoon of baking powder
- 1 handful of poppy seeds
- Maple syrup/agave nectar/ sweetner of choice (optional)
1. Preheat your oven.
2. Ground your buckwheat groats or measure out your flour – we blended our buckwheat into flour in our vitamix dry jug…
3.Then measure out your oil
4. Peel and chop one apple (green or red would be fine)
Apple peeled and diced. You can leave the peel on if you prefer.
5. Measured out your spices….
6. Add all ingredients to a mixing bowl and stir well… Stirring in those poppy seeds 👌 Really giving the mixture a good stir!
7. Now time to fill up or muffin tray! You could also use muffin cases
Zoom in on that oh so delicious mixture!
8. Now 30 minutes cooking time in the oven at 200 degrees Celsius on the clock!
They’ve risen and they’re done!
9. Mandatory test bite! Oh so fluffy and warm 😆
Good and golden 💛
10. Voila! Enjoy!
- 2 cups of Quinoa
- Coffee/spice grinder or Vitamix dry jug blender.
Here’s a little tip for you if you ever run out of quinoa flour:
Simply make your own in a quarter of an hour!
Here we have located our 5 kilogram queen of quinoa store! 👑
For approximately 3 cups of flour just 2 cups of grain we’ll need to pour.
In a skillet toast 2 cups of seed on medium heat until the grains begin to pop.
Then you want to lightly stir for 2-3 minutes before the toasting can stop.
Place the grains in your coffee/spice grinder or Vitamix to finely blend…
And in 30 seconds you’ll have quinoa flour to send…
To your recipes with homemade cheer…
and next time you run out of flour you’ll have no fear!
It’s Bank holiday Monday and there is an all round vote for Pizza tonight… Alas! We are out of flour and so this poses a real dilemma in our household this evening…
Do Not Fear inspiration is here! We happened to find another jar of ground flax seed in the pantry earlier this evening 👌
- 1 and 1/2 Cups ground flaxseed/linseed
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons oregano
- 3 tablespoons of oil
- 3 flax eggs ( 3 tablespoons of flax + 9 tablespoons of water stirred and left to solidify in the fridge for 15 minutes)
- 1/2 cup water
Flax seed measured into our mixing bowl….
Add all ingredients…
See that baking powder beginning to foam!
Mix all ingredients together and leave to thicken for 5 minutes…
Roll out mixture onto a silicone tray to desired thickness
Shaping this pizza fair and SQUARE ☺️😂 ( Well it became more rectangular actually!) then bake for 15-20 minutes
Et voila! The mixture solidifies and turns a wonderful brown crispy golden colour.
You can see that the base has solidified and begun to rise from the silicone sheet…
Now to spread our Perfect Pizza Sauce…
And apply toppings! First fresh organic leaf spinach…
…and now organic washed broccoli including thinly slicing the stalks…
…finally some sliced organic and washed yellow pepper
Completed with a sprinkle of salt, ground pepper and mixed herbs 👌
Into the oven for a further 15-20 minutes then your flax crust pizza is complete.