healthy eating my way (allergy friendly)

Whole Muffins on the go

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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


This entry was posted on July 15, 2011 by in Baking goods, Recipes.
%d bloggers like this: