BUCKWHEAT AMARANTH BLUEBERRY MUFFINS
PALEO // GLUTEN FREE // SUGAR FREE
This is a super tasty and simple recipe for my favorite buckwheat amaranth blueberry muffins! I make them form my son, he likes these and chia pudding for breakfast. They are made with no grains, just seeds! You can add different superfoods and berries to change it up. You can also replace one cup of the water with bananas. I use great lakes gelatin in them, but you can make them vegan very easily buy making a flax egg. I use the gelatin because it’s incredible for joints, skin and anti-aging. It also is really really great for the gut. Healing. As an ex hard core vegan it took me a bit to feel okay about using product such as this. I went though a lot with healing my gut and eczema. After healing both my and my sons eczema with bone broth I warmed up to using things for healing that before I wouldn’t touch. Each person need to make their own decision on these types of things. I encourage you to use a substitute if it doesn’t sit well with you.
WHAT YOU’LL NEED
1 cup buckwheat flour
1/2 cup amaranth, whole
3/4 cup almond flour
1/3 cup physilium husk
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon great lakes gelatin
3/4 cup xylitol or favorite sweetener (coconut sugar works great!)
1 cup coconut or olive oil
1/2 teaspoon salt
1/2 teaspoon vanilla bean powder
1 teaspoon cinnamon
2 cups water
1 cup frozen blueberries
1)Oil a muffin tin with coconut or olive oil, dust with a bit of almond flour.
2)In a mixing bowl, combined buckwheat, amaranth, almond flour, physilium husk, baking soda and powder, gelatin, and xylitol. Whisk until well blended. Set aside.
3)In your high-speed blender combine oil, salt, vanilla bean, cinnamon and water.
4)Add blueberries and blend well and pour into dry mix. Mix! Should be cookie dough consistency.
5) Scoop into muffin tins.
6) bake for 35-40 minuets at 350 degrees
Let cool in the muffin tin.