My vegan blueberry beet muffins have been waiting very patiently to get up on the blog. I created this recipe already in the beginning of January, but only now have I had the chance to share it with you.
I like to use raw beetroot in my vegan blueberry beet muffins – I just blend it along with other ingredients giving the batter a beautiful vibrant colour. As it comes to grains, I use my two favourites – raw buckwheat and oats (oat bran + gluten-free jumbo oats). Oat bran has been a great discovery since I started vegan Candida diet. Be aware of not eating too much of it though, as you might end up with too much fibre in your system.
Needless to say, my vegan blueberry beet muffins are plant-based, refined sugar free, gluten-free (if you tolerate avenin in oats), oil-free and vegan Candida diet friendly (unless you’re on cleanse).
- 60g (2.1oz) raw buckwheat, soak
- 35g (1.2oz) gluten-free jumbo oats
- 35g (1.2oz) oat bran
- ⅛ tsp. Himalayan salt
- 110g (3.9oz) plant milk (oat or brown rice)
- 40g (1.4oz) raw beetroot, cut into fine slices or small cubes
- 30g (1oz) wild blueberries (blend in)
- 2 tsps. baking powder (aluminium free)
- 1 tbsp. + 1 tsp. xylitol
- 2 tbsps. unsweetened apple sauce
- 40g (1.4oz) wild blueberries (add later)
- 6 sour cherries (add later)
1.Soak buckwheat groats overnight, then rinse and drain.
2. Heat oven to 175°C (350°F).
3. Put all ingredients, except the 40g of blueberries and cherries, into blender and blend into smooth batter.
4. Finally mix in the 40g of blueberries.
5.Divide the batter between 6 muffin forms. Press one cherry in the middle of each muffin.
6.Bake in the middle rack for 33-34 minutes. Remove from oven and let cool.
them up in the oven whenever needed. My vegan blueberry beet muffins
make a great go-to snack.