I thought, if I like apples and walnuts so much I should bake something quick with them: muffins! They are sugarfree, lowcarb, glutenfree and dairy-free, just like my other recipes and vegan, too!
1 teaspoon of cinnamon
- Baking muffins is really simple. At first combine the dry ingredients in a mixing bowl: mill millet and buckwheat into flours (or you can use store-bought flours), add brown rice flour, baking soda, cinnamon and a pinch of salt. Roast walnuts in a dry pan or a sandwich grill, cut to chunks and mix in with flours.
- For the wet ingredients, combine coconut oil with lukewarm water (it has to be lukewarm so that coconut oil does not turn solid). Mix in stevia powder and “eggs”: use 1 tablespoon of chia seeds, freshly ground, or 1 tablespoon of flaxmeal: mixing them smoothly with some water results in jelly-like egg substitutes.
- Grate the apples. Pour the wet ingredients to the dry ingredients, mix well and add the grated apples as well.
- Divide muffin batter into muffin caps: I prefer the ones made of silicone because they are very easy to use. Bake the muffins in a convection oven at 180 C / 360 F for 20-25 minutes, until the tops begin to turn golden. Enjoy!