Try Buckwheat for energy

Try Buckwheat for energy

Want to feel great all day, be alert, motivated and have a flat stomach?

Buckwheat is the seed of a broadleaf plant related to the rhubarb family and is low on the Glycemic Index Scale. It is great for heart/cardiovascular health and digestion, is a source of easily digestible proteins and good for high blood pressure. It also lowers and stabilises blood sugars following meals, which can help prevent diabetes and obesity.  It is also a warming food, a yang food, great for the colder months!!!   I started eating moderately gluten free when I my belly started to rebel upon eating regular bread.  I thought the foggy feeling, bloating, and the need to grab a coffee or a nap at 3 pm was normal before that!  Now I have tried a multitude of different flours, but buckwheat has come to be my favourite for its semi sweet nutty taste.  It is great in pancakes, muffins, and breads.  You can use it similarly to any gluten free flour recipe and it has more health benefits than rice or potato.

Bases from the I quit sugar book, I love this one and sometimes if I want sweet I’ll add more honey and bananas and blueberries instead of pumpkin.

Ingredients • 2 cups buckwheat • 1 cup almond meal • 3 teaspoons baking powder • Use sweetner of your choice, brown rice syrup, honey, raw…I add to taste. • 2 tablespoons chia seeds • 1 teaspoon ground cinnamon. • 1 cup pumpkin puree (I bake a pumpkin and then blend it with the milk.) • 1/2 cup coconut milk (or milk of your choice). • 2 eggs. • 1/4 cup coconut oil, melted. • handful pumpkin seeds

Directions

1. Preheat the oven to 180ºC / 350ºF and line each cup of a 12-cup muffin tray with a 10 cm square of baking paper (or use cupcake papers).

2. Combine flour, meal, baking powder chia seeds, cinnamon and sweetner in a large bowl

3. In a separate bowl combine pumpkin, milk, eggs and oil.

4. Pour wet mixture into dry ingredients and combine well.

5. Spoon into the muffin tray and pop in the oven. Bake for about 5 minutes. Sprinkle muffins with the pumpkin seeds. Bake for a further 10-15 minutes. Serve warm or cold.

6. Reserve 4 muffins and place in an airtight container. Freeze remaining muffins in batches of 2.