This is a bright, vibrant smoothie soup bursting with flavour and goodness perfect served with a bold rustic Buckwheat bread. Gluten Free and Dairy Free.
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I found this lovely recipe, through the web www.Kitchenoperas.com and felt it was worth sharing. I actually turned the loaf into muffins, left out the tapioca starch as I didnt have any in the cupboard and added grated carrot. I also added an extra teaspoon of honey.
Quinoa, Buckwheat & Flax Seed Gluten-Free Bread Wet Ingredients
Preheat oven to 350F, and spray a loaf pan with cooking spray. In a large bowl, combine Wet Ingredients. In a separate bowl, combine the Dry Ingredients. Mix the wet and dry ingredients together, and pour into the loaf pan / or muffin trays. Bake at 350F for 40 minutes if the loaf or 20 mins if muffins, or until a toothpick inserted into the middle comes out clean. Let cool in tin for 5-10 minutes, then transfer to a cooling rack and enjoy! This is best stored in the fridge, or sliced and frozen. I found this cheeky little recipe on Pinterest, and full credit goes to mylittlecelebration, http://mylittlecelebration.com. Take a look at their other ideas. Vegan Blueberry Buckwheat Muffins yields about 9-10 muffins Ingredients: 1/2 cup + 2 Tbsp. buckwheat flour 1/2 cup + 2 Tbsp. old fashioned oats 1/2 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. cinnamon 1/2 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup brown sugar 1 small flax egg (1/2 Tbsp. flaxseed meal mixed with 1 1/2 Tbsp. water) 1 Tbsp. melted coconut oil (or sub canola oil) 1 tsp. vanilla extract 1/2 tsp. almond extract 1/2 cup frozen blueberries, thawed (or sub fresh) Instructions: Preheat oven to 375* and either grease or line a muffin tin with cupcake liners. Prepare flax egg by combining flaxseed and water, letting it set for 3-5 minutes, and then whisking to achieve “eggy” texture. Combine dry ingredients (excluding brown sugar) in a medium bowl. Combine wet ingredients (and brown sugar), then add to dry ingredients. Mix until just combined and then fold in blueberries. Bake for 16-18 minutes. |
Victoria Shorland
Consultant Nutritionist (MBANT) Writer, Practitioner and General Foody. No Fads or Gimmicks here. Archives
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