healthy eating my way (allergy friendly)
These muffins makes about 15.
They are a supplement for buns/bread.
An excellent choice when going on a road trip, or any other sort of traveling.
1 dl buckwheat
2 dl spelt flour
1 dl rye flour
1 dl flax seed meal ( ground flax seeds)
3 tsp baking powder
1 tsp baking soda
1/2 ts vanilla ( ground vanilla bean)
2 egg, lightly beaten
2 dl buttermilk( surmelk)
1 dl freshly squeezed orange juice
2 tsp lemon juice
1/2 dl coconut oil (melted)
2 tsp grape sugar ( for energy)
4 tsp agave nectar
1/5 tsp salt
(1/4 tsp nutmeg, 1/4 tsp ground cloves) You can choose if you want it in or not
1 tsp psyllium husk fiber ( works as a supplement for yeast).
Pre-heat oven to 200 Celcius/350 Fahrenheit
Micx all the dry ingredients (-the psyllium)
In a separate bowl have all the wet ingredients and add the psyllium
Add this mixture to the dry ingredients.
Bake for 15-20 minutes, try with a fork/toothpick to see if they are ready. If the toothpick comes out clean, they are done. If it comes out with a little bit of dough, try another 5 minutes or so.