This recipe links to the post ‘Banishing the Breakfast Biscuit’
These can also be made as one large cake, bake at 190°C for 30-35 minutes. Have plain or top with natural/coconut yoghurt or coconut cream.
- 2 medium organic eggs
- ¼ cup cold pressed extra virgin olive oil
- 1 small mashed banana (the riper the better)
- ¼ cup raw maple syrup (swap for another banana if you’d prefer)
- 1 small sweet apple, unpeeled but washed and finely grated
- 1/4 cup coconut palm sugar
- 1/4 tsp sea salt
- 1 ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1/2 cup unsweetened almond milk or milk of choice, I used homemade hemp milk in this batch
- 1 1/4 heaping cups (packed) coarsely grated parsnip
- 2/3 cup gluten free rolled oats
- 1/2 cup almond meal
- 1 cup + 2 tbsp buckwheat flour *
- 1/2 cup raw pecans, coarsely chopped
* I have also tried 1/2 cup buckwheat & 1/2 cup brown rice flour and they work just as well. I’m sure something like spelt would work too but as I cannot have gluten I haven’t tried. If you do experiment be mindful the gluten will bind the mixture more so you will probably need to use less flour or more liquid.
- Preheat oven to 190°C. Prepare a muffin tin with liners or lightly grease them.
- In a bowl mash the banana then add the eggs, maple syrup, olive oil and whisk to combine.
- Next add the apple, coconut sugar, bicarbonate of soda, salt and cinnamon and whisk again. Then stir in the almond milk.
- Add the grated parsnip and fold through.
- Add the oats, almond meal, buckwheat flour in batches, gently mix through until just combined. Finally fold through the pecan pieces.
- Divide the mix evenly among 12 muffin tins, filling them all the way up to the top.
- Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.
- Remove from oven and pop onto a cooling rack to go completely cold. (If you haven’t used liners wait for a couple minutes before trying to take them out of the tin).
- Store in an airtight container or bag at room temperature, they will keep for 5 days (if they last longer than 1….)
- Alternatively they can be frozen once completely cold.