This recipe was a bit of an experiment, which raises a an incy wincy problem...my measurements for the ingredients may be a little vague as foolishly I didn't make notes as I was throwing it together (thinking I would remember). One day I'll get used to writing this blog, it's still early days and I'm still learning, please bear with me.
To the best of my knowledge this recipe is gluten-free.
Note: Baking powder often contains gluten, there are many "gluten-free" versions available in the shops such as Doves Farm Baking Powder.
Pumpkin Buckwheat Buns
Small and not too sweet. Convenient for breakfast on-the-go or enjoyed with a brew.
Ingredients (makes 4 little buns):
1/4 cup of buckwheat flour
1/4 teaspoon of baking powder (gluten-free)
1/2 teaspoon of cinnamon
1 tablespoon of pumpkin seeds (the shelled green kernals)
1/4 teaspoon of nutmeg
1/4 cup of almond milk (or any milk you choose)
1 medium egg
3 tablespoons of pumpkin puree
1 teaspoon of vanilla extract
1 tablespoon of maple syrup (or honey)
Suggestion: You may like to try adding some fruit; banana, cranberries or currants would make a nice addition.
Pre heat oven to 200C.
Lighty grease a muffin or small cake baking tray.
Whisk together the wet ingredients. In a separate bowl mix together the dry ingredients then add to the wet. Stir until well mixed.
Spoon mixture into muffin baking tray or cases.
Bake for 35-45 min until cooked through. If in doubt, poke with a toothpick or skewer, if it comes out clean then they are cooked.
Allow to cool, then remove from tray (or cases).
Enjoy drizzled in maple syrup and maybe a little butter.
|Pumpkin Buckwheat Buns|