sweet potato, buckwheat and chia muffins

GF, vegan, df, fodmap friendly

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RECIPE: Sweet Potato, buckwheat and chia pudding. Makes 8 muffins

INGREDIENTS:

1/2 cup of buckwheat flour

2 tablespoons of chia seeds

1 medium sweet potato peeled and sliced into chunks

1 teaspoon cinnamon

1/2 teaspoon of baking soda

1 pinch of sea salt

1/4 cup of water from the sweet potato water

1/4 cup melted nuttelex or ghee

1 cup of almond milk

1 tablespoon of pepitas

Honey to serve

METHOD:

  1. Steam or boil sweet potato for 10 minutes or until soft. Drain water reserving 1/4 cup for muffin mixture. Mash sweet potato and set aside.

  2. Preheat oven to 180C. and grease 8 muffin holes. In a bowl add the flour, chia seeds, cinnamon, baking soda, sea salt and sweet potato.

  3. In another bowl mix sweet potato water, nuttelex and almond milk. Then fold this into the dry mixture.

  4. Evenly distribute into muffin holes, sprinkle over pepitas and bake for 20 minutes on the bottom shelf.

  5. Let cool and serve. Will last up to 4 days in the fridge and lightly warm before serving. Can be frozen for up to 3 months.