Buckwheat Date Muffins

from
1/2 cup dates, chopped
1 cup non-dairy milk
1 teaspoon baking soda

2 eggs
1/4 cup olive oil
1 teaspoon vanilla extract

1/2 cup buckwheat flour
1/4 cup almonds, chopped

Yields 6-8
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Preheat oven to 180C/375F. Grease or line muffin tin.
Place chopped dates, milk and baking soda in a small pot. Bring to boil, then let simmer for another couple of minutes. Take off the heat. Let cool a little. Then blend to a paste in a food processor.

Beat the eggs. Whisk in vanilla and olive oil. Stir in the date paste until well combined. Finally add buckwheat flour and mix until just combined. Transfer batter to prepared muffin tin. Top each with some chopped almonds.

Bake for 25 minutes, or until cake tester comes out clean. Let cool completely on wire rack.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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