Perfect for leftover pumpkin - fresh or canned - full of fiber, protein, vitamins and minerals using the always versatile pumpkin, naturally gluten free pseudo-grain buckwheat and chia seeds. These freeze well and make great lunch box additions.
Did you know?
Buckwheat Fun Facts
Buckwheat is not part of the wheat family? It's not even a grain!
Buckwheat is the seed of a plant that's related to rhubarb!
One study found that pasta that was 60% buckwheat was more satiating than regular pasta made entirely from wheat. This demonstrates how buckwheat can help you feel fuller.
Buckwheat has a low-glycemic index, so it doesn’t raise your blood sugars very high after eating it. The starches in buckwheat also contribute prebiotic properties to help feed your friendly gut microbes!
Ingredients
✓ 2 Tbs chia seeds
✓ 6 Tbs water
✓ coconut oil spray
✓ 1/2 cup buckwheat flour
✓ 1/2 cup brown rice flour
✓ 1/2 cup arrowroot starch
✓ 2 tsp baking soda
✓ 1/2 tsp salt
✓ 1 (16 oz.) canned or fresh pumpkin, organic
✓ 1/4 cup coconut oil, melted
✓ 1/3 cup maple syrup or local honey (unless vegan)
✓ 2 tsp vanilla extract
✓ 3 Tbs coconut sugar (or other unrefined sugar)
✓ 2 tsp cinnamon
✓ 1/2 tsp nutmeg
Prep
1. Stir together chia seeds and water and let stand for 15 minutes to gel.
2. Grease muffin tin.
3. Preheat oven to 350°F.
Directions
✓ In a large mixing bowl, whisk together flours, starch, cinnamon, nutmeg, baking soda, and salt.
✓ In a small mixing bowl, whisk together pumpkin, oil, maple syrup and vanilla. Once chia has gelled, whisk into wet ingredients to combine.
✓ Add wet to dry ingredients and stir to combine.
✓ Add batter to muffin cups 3/4 full and sprinkle with sugar. Bake for 25 minutes or until muffins spring back when touched.
✓ Remove from oven and let stand for 2 minutes. Remove muffins from tin and let cool on wire rack.
✓ Enjoy or freeze leftovers
Yours in Health,
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