Raw buckwheat flour (ground groats) is more absorbent than wheat flour and is used in recipes for pancakes, blini, and pasta such as Japanese soba noodles. Buckwheat flour contains four times as much fiber as whole wheat flour, and is also a very good source of manganese and magnesium. I like to make sweet breads with it. Tis' the season so here is some healthy gingerbread. You can make loaves out of it too if you prefer. I like muffins for easy serving. I topped with Vegan Sugar-Free Whipped Cream and a dash of cinnamon.
Healthy gingerbread banana muffins
3/4 cup coconut oil
1 cup Maple syrup or honey or coconut sugar or date paste
3 cups of mashed bananas around 4 large banana's
1/2 cup of molasses
1 cup buckwheat flour
2 1/2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
Pre-heat your oven to 350 degrees F.
Prepare your muffin pan.
Beat the coconut oil, vanilla and sweetener of choice until fully incorporated.
Beat in the eggs until combined.
Mix in the banana and molasses until completely combined.
In a separate bowl, whisk together the dry ingredients.
Mix the dry ingredients into the wet mixture until completely mixed in.
Fill your muffin pan filling each hole to the top.
Remove and cool for 10-15 minutes, then remove from the pans onto a wire rack and cool completely.