Whole Grain Buckwheat Yogurt Muffins (gluten free, egg free, vegan option), and bonus cookies.


I came across a recipe for Gluten Free Buckwheat Yogurt Muffins on the blog I AM NOT AFRAID OF WINTER, written by Carrot Quinn, a self-described box car riding queer writer who can't eat gluten and hitchhikes and writes about all sorts of interesting things. I totally dig Carrot's blog, and was very intrigued by the recipe, because it called for soaking the buckwheat and amaranth flours in yogurt for 12-24 hours before mixing in the rest of the ingredients. Carrot's original recipe is posted here; it calls for eggs, butter, and cow yogurt. So, I made a number of changes and substitutions to fit my needs, and damn, these things are good!

Oh my goodness, so yummy, so yummy. Even my baking extraordinaire friend thinks these muffins rock, and she makes positively the most marvelous, elaborate cakes you've ever seen, plus cookies that make you cry, a pumpkin pie that seduces even the most discerning judge, and brownies that bring you to your knees (all full of gluten, sugar, eggs, and butter, mind you...how I miss her baked goods!). These muffins are moist, not at all crumbly, and totally delicious, with just enough sweetness, and fun texture added from whole buckwheat groats. Plus, both amaranth and buckwheat are low glycemic and full of protein, amino acids, and vitamins, made super available and digestible by fermenting the flours in yogurt! I used goat yogurt, but if you don't do dairy, try using soy, rice, or coconut yogurt instead, and let me know how it works for you!

 


Check out my version of Carrot's recipe below, plus a record of my bonus cookie experiment...

Whole Grain Buckwheat Yogurt Muffins

Adapted from CARROT'S GLUTEN FREE BUCKWHEAT YOGURT MUFFINS

yield: 12 muffins 

1 1/4 cups buckwheat flour
1 cup amaranth flour, or mix of amaranth and amaranth bran flours
1 generous handful of whole buckwheat groats, soaked for 30 minutes and drained
1 1/2 cups goat yogurt (substitute soy, rice, or coconut yogurt if dairy intolerant/vegan)

2 chia or flax "eggs" (2 T ground chia or flax seed :: 6 T water)
1 tsp sea salt
1/4 cup agave nectar
1 1/2 tsp baking soda
1 tsp vanilla extract
3 Tbsp olive oil or other oil or melted butter/ghee
2 Tbsp water, or more as needed

The day before you want to eat them...
Mix flour, whole buckwheat groats, and yogurt, and let the dough sit for 12-24 hours. As Carrot pointed out to me, you need to leave your yogurt/flour mix out in room temperature or a warm place, NOT in the fridge/cool spot as I originally had in this recipe. It needs to ferment, so warmer is better! Thanks to helpful Carrot for pointing that out.

When you are ready to make the muffins...

  1. Preheat oven to 325 degrees, and grease a muffin tin.
  2. Make the flax/chia eggs: take 2 T ground chia or flax seed and 6 T water, and place in a microwaveable bowl or saucepan. Microwave for 2 minutes OR boil in saucepan over medium flame for 1-2 minutes. The mixture should form a thick gel. Let cool 5-10 minutes before using.
  3. In a separate bowl, beat cooled chia "eggs", vanilla, salt, olive oil, and agave. Then add the baking soda.
  4. Gradually add the flour mixture to the egg mixture, and blend together, adding water as necessary. This is a thick, goopy batter and can be hard to mix - be patient and stir just until blended.
  5. Spoon into muffin tins, and bake 25-30 minutes, or until a toothpick comes out clean.
Enjoy! And thanks to Carrot for the base of this recipe - brilliant.

BONUS COOKIE EXPERIMENT!

 


I love cookies. I miss cookies. I wanted to eat cookies. So, instead of making all 12 muffins, I only made 9, and I took the ret of the batter and made a tasty chocolate coconut cookie out of it. After 9 months, I decided to break down and reintroduce cocoa to my life. I'd been avoiding cocoa and chocolate since last May (OH. MY. GOD. SO LONG!) due to the acid content, caffeine, and general irritating nature that cocoa can have on delicate digestive systems. I broke down. I couldn't handle it anymore. It was time to introduce a bit of chocolate to my life.

I added cocoa powder, raw cocao nibs, shredded coconut, grated bittersweet chocolate, and a pinch of stevia for a little extra sweetness, and hoped for the best.

They smelled AMAZING baking, and tasted pretty darn rich and chocolatey, kind of earthy and not too sweet, which I liked. And they look nice too, don't they? Some gluten-free baked goods turn out just plain unattractive, and these guys look good. The texture was soft and chewy, with a fun occasional "crunch!" from the whole buckwheat groats and cocao nibs. This cookie totally satisfied my chocolate cookie craving, especially when I smeared one with coconut butter! Totally decadent, hot damn. I'm going to play with this recipe and make a few small tweaks, and come up with something that has actual measurements, because this was a spontaneous, throw together kind of thing. But I think I'm on to something good, let me tell you that much. Plus, they are almost healthy...low GI, high in protein, and full of fermented goodness and antioxidants from that cacao. Right...

I'd like to come up with a version of this recipe that doesn't require yogurt at all, maybe using my buckwheat sourdough starter I have fermenting right now on my kitchen shelf. Stay tuned for some sort of real recipe for these bad boys!