It’s Halloween week and it’s all about pumpkins, isn’t it? Butternut squash has become my new banana (note: I’m on vegan Candida diet) and I’ve been literally putting it everywhere I can – muffins, cakes, puddings, porridge; you name it!
- 120g (0.7 cups, 4.2oz) raw buckwheat, soaked
- 120g (1.3 cups, 4.2oz) oat bran
- 1 tbsp. sesame seed paste (tahini)
- 300g (1.2 cups, 10.6oz) oat or rice milk
- ⅓ tsp. of Himalayan salt
- 2 tsps. cinnamon
- 2 tsps. ginger powder
- ⅛ tsp. of cardamom
- ⅛ tsp. of ground nutmeg
- 2 tbsps. + 2 tsps. of xylitol or 6 Medjool dates (stone removed)
- 2 tbsps. poppy seeds
- 3 tsps. aluminium free baking powder
- 2 packed cups (about 280g, 10oz) finely grated raw butternut squash
- finely chopped dark chocolate or cacao mass for garnish
- Soak buckwheat groats overnight, then rinse and drain.
- Heat oven to 175 C (350 F).
- Grate the butternut squash finely.
- Put all ingredients, except squash, poppy seeds, baking powder and chocolate into blender and blend until smooth and homogeneous batter forms.
- Blend in the baking powder.
- Finally mix in poppy seeds and grated squash.
- Divide the batter between 12 muffin forms.
- Bake in the middle rack for 35 minutes. Remove from oven, drizzle some dark chocolate on top and let cool.
- Method: Baking
Keywords: butternut squash muffins