These muffins were a little bit harder than I would have liked, raisin-less "rock cakes" if you will. If you are okay with the crunch go for it... but if you value your teeth well then follow the instructions in brackets.
Makes 16 small buns.
For this recipe you will need:
400g of buckwheat flour
300ml of almond milk or soy milk
1 tablespoon of ground cinnamon
100 ml of maple syrup (for softer more of a muffin texture, use 300 ml of this and no honey)
2 large tablespoons of honey
120g of ground almonds
A bag of pecans (200g)
3 tablespoons of raw cacao powder
Pre-heat the oven to 180 degrees Celsius.
First of all, wizz half a bag of pecans in the food processor or smash them with a rolling pin.
Put these, the ground almonds, flour, milk, cinnamon, maple syrup and cacao powder into a mixing bowl and mix into a batter and then add a few handful of un-chopped pecans.
Put muffin cases into a muffin tray and put the mixture in. Then pop them in the oven for about 35 to 40 minuets, using a knife to check if it comes out clean.
First batch done!
These are super yummy and full of energy and great stuff!
Hope you enjoy,
Lots of love