- 2 tablespoons chia seeds
- 6 tablespoons water
- Coconut oil spray
- 1/2 cup buckwheat flour
- 1/2 cup brown rice flour
- 1/2 cup arrowroot starch
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp. baking soda
- 1/2 tsp salt
- 16 oz. canned organic pumpkin
- 1/4 cup coconut oil, melted
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 3 tablespoons coconut sugar [or other unrefined sugar]
Stir together chia seeds and water and let stand for 15 minutes to gel.
Grease muffin tin. Preheat oven to 350°F.
- 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 springs back when touched.
- Remove from oven and let stand for 2 minutes. Remove muffins from tin and let cool on wire rack.
- Freeze leftovers.
Recipe courtesy of LivingPlate.com.
Often confused with cereal grains such as wheat and barley, buckwheat is actually a fruit seed. Known as a pseudo-grain, buckwheat is naturally gluten-free and is rich in minerals, phytonutrients, and fiber.
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