Ingredients
Ingredients
- ⅔ cup buckwheat groats, soaked
- 1 and ¼ cups oat bran
- 1 Tbsp tahini
- 1 and ¼ cups plant-based milk
- ⅓ tsp salt
- 2 tsp cinnamon
- 2 tsp ginger powder
- ⅛ tsp cardamon
- ⅛ tsp ground nutmeg
- 6 Medjool dates
- 2 Tbsp poppy seeds
- 3 tsp baking powder (aluminum free)
- 1 and ¼ cups raw butternut squash, finely grated
Instructions
Instructions
- 1. Soak buckwheat groats overnight, then rinse and drain.
- 2. Heat oven to 350 degrees F (175 C ).
- 3. Grate the butternut squash finely.
- 4. Put all ingredients, except squash, poppy seeds and baking powder, into blender and blend into smooth batter.
- 5. Blend in the baking powder.
- 6. Finally mix in poppy seeds and grated squash.
- 7. Divide the batter between 12 muffin forms.
- 8. Bake in the middle rack for 35 minutes. Remove from oven and let cool.
Cooking Tips
Cooking Tips
- 1. You can replace tahini with any other nut or seed paste.
- 2. Freeze the leftover muffins and heat them up in the oven whenever needed.
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