MADE A RECIPE FROM THE BLOG? Share your creations tagging @ashafsk on Instagram and hashtag #MadeFromFSK

Breakfast: Buckwheat, Banana and Fruit Muffins

buckwheat-chia-and-fruit-breakfast-muffins.jpg

Ah! Where has the week gone?! I am really running behind on my schedule for the week. Still, I wanted to quickly stop here and share a wonderful recipe for breakfast (or in my case, second breakfast). Pardon, the hotel stop with this post. I'll be back with longer posts soon!

This year, I have been discovering uses for buckwheat flour. Aside from it being gluten free, it has a unique nuttiness that comes through nicely, especially paired with fruits. I am also intrigued by its unique properties; the flour flexes like it has gluten and it even gels like you used psyllium husk. What I mean, it displays terrific water binding property.

Of course you have to love the color as well and if you are looking to make a lemon or vanilla looking dish, it is not the best choice. But in something that you are going for earthy notes and color, it shines! Like banana breads.

These muffins were a creation of necessity as well as curiosity. The usual bananas ripening faster than consumption triggered it. I also wanted to see how a baked good would taste with no added sugar and using only the natural sugars from the fruits in it. To add wholesomeness to it, I tossed in some dried fruit as well, with the intent of, you know, helping along other typical morning.. umm.. occurences!

buckwheat-fruit-breakfast-muffins.jpg

Breakfast Muffins with Buckwheat,

Fresh and Dried Fruit

buckwheat-chia-fruit-breakfast-muffins.jpg

Makes 6 muffins, each is well filling!

1/3 cup buckwheat flour

2 T almond flour

1 T chia seeds

2 very ripe bananas

1 small apple, peeled and grated

1/4 olive oil

1 egg

4 prunes, chopped

5 dried figs, chopped

6 pecans to top (optional)

Preheat oven to 350F.

In a bowl, mash the bananas to a puree. Whisk in the egg and olive oil.

Add the rest of fruits and fold to mix. Add the flours and chia seeds and mix to make the batter.

Set aside for 10 minutes, to allow the buckwheat and chia to activate.

Pour into muffin molds and bake for 35-37 mins until browned on the sides and springy to touch.

Cool on rack for a few minutes. Serve warm or at room temperature. Store closed.


MADE A RECIPE FROM THE BLOG?

Share your creations tagging @ashafsk on Instagram and hashtag #MadeFromFSK