Soaked Grain, Gluten-free Muffins

I’ve been trying to get a photo of these muffins to go along with the post, but alas, I forget and they get gobbled up!  Maybe I’ll add one at a later date.

Chocolate Avocado Raspberry Muffins

  • Servings: 24 muffins
  • Print
  • 2 cups buckwheat flour
  • 2/3 cup coconut flour
  • 1/2 cup cocoa powder (preferably raw), sifted
  • 3 cups kefir (or yogurt)

Soak overnight.

Preheat oven to 375°.  Blend the flour mixture with a mixer to loosen it all up.  

  • 1 large or 2-3 small avocados, ripe, mashed
  • 3 eggs
  • 1/3 cup coconut oil, melted
  • 1 cup honey
  • 1 tbsp. vanilla
  • 1 tbsp. baking powder
  • 1/2 tsp. salt

Blend together with flour mixture.

Fold in 2 cups frozen raspberries

Bake for 20-25 minutes or until toothpick comes out clean.

Thanks to Pi(e) Day

pie girl

There is something about pies.  My husband loves them.  If I never ate another pie I’d be alright with that.  But I especially don’t love making pies.  And I’m really not sure why.  Now chocolate… that’s another story!

Yesterday – Pi Day (check the date…. 3/14) – we were invited to a Pi(e) Potluck.  I was reluctant to make a pie and thought of other ideas, but in the end I settled on a couple of recipes to try and, with my sweet little helper (above), set to work.  Then I had this crazy inspiration – I’d master pies – flaky crust and all!

One pie a week, fifty-two pies per year, sounds like a reasonably small challenge that will accomplish two fairly big goals: become a pie expert and bring great epicurean pleasure to one hard-working guy!  Well, maybe not every week.  But definitely more often.

This weeks’ pies – chocolate pecan and flaky pear!  So maybe there will be a few pies to post on here once in a while.


.... a continuation of ....
Photo Gallery
Recent Comments
Get posts by email