Millet Buckwheat Groat Muffin Breads Food
MILLET-BUCKWHEAT GROAT MUFFIN BREADS
I named these healthy goodies muffin breads rather than muffins because they are only subtly sweet. Hence, you are able to taste all the ingredients. There is the divine flavour of blueberries as well as subtle sweetness of peanut butter combined with the taste of banana. And then of course the nutty flavours of millet and buckwheat! Soak time: 6 - 8 hours
Provided by Nele Liivlaid
Time 6h40m
Number Of Ingredients 9
Steps:
- Heat oven to 175 C (350 F).
- Soak millet and buckwheat overnight (or all day) in separate bowls. Wash and drain (you can use one sieve).
- Put all ingredients except baking powder and blueberries in blender and blend until smooth batter is formed. Don't worry; it's supposed to be fairly liquid as millet swells quite significantly. Now, blend in baking powder. Finally mix in (DON'T BLEND) the blueberries.
- Divide the batter between 8 muffin forms and bake for 30-33 minutes until the muffins are golden.
Nutrition Facts : ServingSize 1 muffin, Calories 134 kcal, Fat 3.63g, Carbohydrate 21.3g, Fiber 2.38g, Protein 4.08g
GLUTEN-FREE BUCKWHEAT MILLET BREAD
I wanted something with buckwheat which didn't taste too overwhelmingly buckwheaty ;) So I came up with this. It's a rustic, dense bread which slices extremely well and gets eaten away by non-celiacs - sigh. Cooking time includes resting time of 2 hours.
Provided by Mia in Germany
Categories Yeast Breads
Time 3h45m
Yield 1 loaf, 1 serving(s)
Number Of Ingredients 24
Steps:
- In a large bowl combine flours, starches, xanthan, 2 tablespoons psyllium husks, almond meal, seeds and ground pecans, salt, baking soda and baking powder.
- Dissolve yeast in 1/2 cup lukewarm water with one teaspoon agave syrup.
- Combine eggs, olive oil, the other half cup lukewarm water.
- Stir 4 tablespoons psyllium husks into 3/4 cup water. Stir well to dissolve, then immediately dump the dissolved husks into the egg-oil-water mixture and beat until you have a smooth cream.
- Pour dissolved yeast into flour mixture, then dump in egg mixture and start kneading with hands.
- It's important to knead by hand, because you have to feel if the dough becomes kneadable. If it's too dry, slowly add some more lukewarm water until you have a moist, but well kneadable dough.
- Knead at least 10 minutes on a starch dusted surface.
- Shape one round loaf, place loaf in a large bowl.
- Cover and let rest in a warm place for 2 hours.
- After 2 hours DON'T PUNCH THE DOUGH DOWN! Gently lift the risen loaf out of the bowl and place on a paper lined baking tray.
- Put the tray into the oven and heat oven to 350 degrees F or 180 degrees Celsius.
- DON'T PREHEAT!
- Bake for 1 hour.
- After one hour, a wooden skewer inserted into the middle of the loaf should come out clean and the bottom of the loaf should sound hollow.
- Let cool on a wire rack. Unlike other gluten free breads, this one can be sliced and eaten warm.
- Enjoy!
Nutrition Facts : Calories 3217, Fat 196.3, SaturatedFat 25.2, Cholesterol 372, Sodium 8794.5, Carbohydrate 308.6, Fiber 55.9, Sugar 9.8, Protein 93.9
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