Good evening my friends. Apologies for the absence as I have been rather busy in life! A combination of work, study and leisure to be honest. I have still been busy in the kitchen cooking and baking including these fig, tahini and buckwheat muffins which have been perfect for a little Autumnal snack for the 3pm afternoon slump.
These beauties are a frequent occurrence, making the perfect afternoon snack during study sessions and are:
Refined sugar- free ✔️
Refined oil- free ✔️
High in protein ✔️
I have been blessed with an abundance of homegrown, organic figs from my parents and grandparents this Summer, with plenty more to come. They are not only delicious but high in fibre and a source of potassium, calcium, magnesium and iron. I also used organic buckwheat flour, unhulled tahini and hemp seeds in this recipe as I love the nutty flavour and nutritional benefits including being good sources of complex carbohydrates, complete protein sources, omega 3 and 6 and fibre.
1 cup buckwheat flour
1 tspn baking powder
2 flax/chia eggs
1/2 cup oat milk
2 TBSP hulled tahini
2 TBSP raw honey/ maple syrup/ rice malt syrup
1 tspn cinnamon
1 tspn ground ginger
4-5 fresh figs, diced
Sprinkle of hemp seeds
1. Mix the flax/chia eggs, oat milk, tahini and sweetener of choice together in a bowl.
2. In a seperate bowl, mix the buckwheat flour, baking powder, cinnamon, ground ginger and diced figs together before adding the wet ingredients.
3. Divide the batter into liner muffin tins and sprinkle with hemp seeds.
4. Bake at 190C, fan-forced for 35 minutes or until the centre of the muffins spring back when pressed.
I hope you enjoy these muffins, lovely humans. Also a little reminder that I do post a fair few of my recipes on my Instagram page (@momentslikemine). Feel free to contact me there for a chat!
“Make your life a masterpiece; imagine no limitations on what you can be, have or do.” – Brian Tracy.