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Carob Buckwheat Muffins (Gluten Free) Recipe
1/3 cup pecan nuts
1 cup boiling water
1/4 cup walnut oil
1/4 cup honey
1 cup buckwheat flour
1/3 cup carob powder
1/2 cup coarsley chopped pecans
2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp baking soda
2 eggs
1 Tsp pure vanilla extract (optional)
Grind pecans to a fine powder in a blender, add water,and blend for 30 seconds, add oil and honey, blend again. Allow to cool to lukewarm. Combine flour, carob, chopped pecans, corn free baking powder, cinnamon and baking soda in a large bowl. Mix well. When the liquid mixture has cooled to lukewarm, blend in the eggs and vanilla. Pour liquid mixture into the flour bowl. Mix to moisten all dry ingredients. Bake in muffin cases.
(This recipe is also really good if you replace the carob for 2 mashed bananas and make them Banana Nut Muffins)
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