Roar squash hazelnut apple buckwheat muffins
Ingredients
Dry ingredients
- 100 g buckwheat flour or oat flour or plain wheat flour
- 100 g ground hazelnut or any other groundnut
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tbsp cider vinegar
- 1 tsp cinnamon or mixed spices or ground ginger
Wet Ingredients
- 200 g butternut squash or pumpkin chopped
- 80 g cooked apples
- 180 ml coconut oil
- 120 ml agave or maple syrup
- 2 tbsp flaxseed eggs (ground 1 tbsp of flax seeds to a fine powder, add 3 tbsp water)
- 1 tsp vanilla extract
- 1 tsp orange blossom
- 1 medium size zest of orange
Instructions
- Preheat the oven to 170° C /325° F /gas mark 3; grease your muffin tin (I use silicone moulds) but you can make one small cake instead of muffins; in that case, use a 6-7 inch tin cake well greased and lined; Loose bottom or spring form tins work best
- Mix together all the dry ingredients in a bowl
- Mix with a spatula all the wet ingredients together in another bowl
- Add the wet mixture slowly to the dry mix, incorporating it slowly by hand, stirring gently
- Pour the mixture into the chosen tin or muffin tray
- Bake for 30 minutes (the centre should reach 93 °C)
- Leave to cool in the tin as these cakes are fragile.
- Serve with a sprinkle of crushed hazelnut, coconut yoghurt or vegan crème fraiche. Ice cream would work well with these also
