Create gluten-free baked goods is always a challenge! Find the perfect texture and specially the perfect thickness is a trial and error process. Therefore, if you bake gluten-free recipes you end up electing your favorite flours, right? In my case they are the almond flour and also, the buckwheat flour. And this recipe has both!
The only incovenience of buckwheat is that it tastes kind of strong, so I prefer to mame recipe with cocoa or any other sweet flavor to disguse a little bit. ;)
Let’s try it? ;)
Ingredients (for 10 muffins):
½ cup buckwheat
½ cup almond flour
1 tablespoon 100% cocoa
1 tablespoon coconut oil (melted)
2 tablespoons stevia powder (the quantity depends on the brand) or 1/2 cup coconut sugar
1 tablespoon baking powder
Pinch of salt
Shreded coconut (optional)
How to make:
Preheat the oven in 350F.
Mash the banana using a fork and then add all the other ingredients in a bowl just using a spoon.
Grease the muffin cups, place 1 scoop of the batter and sprinkle the coconut on the top.
Bake for 15 – 20 minutes.
(I ate with butter on the top! Mmmmm)