Fall soup time calls for some savory gluten free muffins for those with a gluten sensitivity. Buckwheat adds the minerals, chromium and magnesium one might otherwise draw short of when avoiding wheat.
God, in His ultimate wisdom, placed every seed in the garden bearing fruit for every kind of belly. So, as always He is before all things, and in Him all things hold together.
Gluten Free Savory Buckwheat Muffins:
2 Tbsp. Coconut Flour
1/4 Cup Buckwheat Flour
1 Tsp. Aluminum Free Baking Powder
2 Tbsp. Arrowroot Flour (may substitute tapioca)
1/2 Tsp. Coriander
1/2 Tsp. Thyme
1/2 Tsp. Marjoram
1/8 Tsp. Garlic Powder
1/8 Tsp. Onion Powder
1/4 Tsp. Salt
1/2 Cup Chia Seeds (optional)
1/4 Cup Almond Milk or Coconut Milk
1/4 Cup Walnut Oil (Or oil of your choice—I like omega 3 in Walnut)
Combine spices to dry ingredients in a mixing bowl. In a separate, large measuring cup add the 4 eggs, milk, oil—-(makes 2 cups liquid) mix well. Add to the dry ingredients and stir to combine. Set aside for 5-10 minutes and stir again. The coconut flour soaks up the liquid and expands, so allow that time to happen so you don’t bake too soon and end up with dry muffins.
Preheat oven to 350. Oil 6 muffin cups, fill with batter, and bake 20-25 minutes, until done.Print This Post