Say that 10 times! I bet you can’t! It may not be worth saying it but, they are worth making!
Now every time I make some version of nut milk, I am inspired to try something new with the leftover pulp (fiber). Just about this time of year, every year there is something that has me craving muffins!I made a fresh batch of Brazil nut milk the other day, complete with all the same goodies I use in my almond milk recipe. Brazil nuts are truly something special. They are not only the largest of the nuts, but they have such an interesting taste. Did you know that you only need 2 a day to get in your daily dose of selenium ( a major cancer-fighting antioxidant). Whether it is the whole nut or in milk form – you will still get the same benefit (well maybe not exactly but and for the sake of this recipe!)
Even though the milk and the fiber are separate after making nut milk – I put them back together in this recipe. So using this as my base and source of inspiration, I chose buckwheat flour for some reason to combine it with – maybe it had to do with the letter B?
Buckwheat – being gluten free, despite “wheat” in it’s name is loaded with magnesium and flavenoids and helps to reduce the risk of cholesterol and heart disease. It has an intense and some would call it “bitter” taste. But to me, it is hearty, rustic and satisfying.
So now that I got the base covered – this recipe was starting to seem like my Moist Banana loaf, and since B was the theme, I decided to keep going with it. So in Banana’s went and for a change, some berries (blue and cran).
So their you have it – a gluten free, vegan muffin that is sure to get your energy levels going in the morning.
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Brazilian Banana Berry Buckwheat Muffin
1 cup fresh Brazil Nut Pulp (fiber)
1 cup buckwheat flour or cassava flour
1 tsp baking soda
1 tsp baking powder
2 tsp mesquite
¼ tsp cinnamon
½ tsp sea salt
2-3 ripe bananas (depending on their size)
½ cup brazil nut milk
¼ cup coconut oil, melted
¼ cup maple syrup or coconut nectar
1/3 cup applesauce + 1 tbsp ground chia
1 cup blueberries and cranberries
How it’s made!
- Preheat oven to 350 F.
- Mix wet ingredients and dry ingredients separately.
- Use a large bowl for the dry ingredients. Then mix wet ingredients into dry and fold slowly, and mix together until there are no lumps. Stir in blueberries or chocolate chips.
- Drop by spoonfuls into an oiled muffin tray or pour batter into a loaf pan.
- Bake for 20 minutes if these are muffins or 40-50 minutes if this is a loaf.
