Gluten Free Elderberry Buckwheat Muffins with Lemon and Allspice
Tender and moist, inspired by huge elderberry bushes dripping with September
ripe fruit, and Ed Brown's Tassajara Bread Book.
Tender and moist, inspired by huge elderberry bushes dripping with September
ripe fruit, and Ed Brown's Tassajara Bread Book.
2 c. buckwheat flour
2 tsp. baking powder
1/2 tsp. salt
1/16 tsp.(yes, 1/16th!) xanthun gum
1 1/2 tsp. ground allspice
1 1/2 tsp. cinnamon
chopped zest (rind) of one lemon
Whisk these ingredients together.
Add, blending well, coating fruit with flour:
1 c. fresh, washed and cleaned elderberries
(or equivalent dried currants)
Add to flour mixture, blending all at once until just evenly mixed:
1 large, organic farm egg
1/4 c. light, quality vegetable oil
1/2 c. local honey
1 1/2 c. liquid --juice of the lemon, then for remainder use milk (I used unsweetened almond milk)
Spoon into buttered muffin cups and bake at 400 degrees approximately 16 -18 minutes, until lightly browned
on sides, and springy to touch. Excellent with honey butter. Keeps well in airtight sealed container or bag.
2 tsp. baking powder
1/2 tsp. salt
1/16 tsp.(yes, 1/16th!) xanthun gum
1 1/2 tsp. ground allspice
1 1/2 tsp. cinnamon
chopped zest (rind) of one lemon
Whisk these ingredients together.
Add, blending well, coating fruit with flour:
1 c. fresh, washed and cleaned elderberries
(or equivalent dried currants)
Add to flour mixture, blending all at once until just evenly mixed:
1 large, organic farm egg
1/4 c. light, quality vegetable oil
1/2 c. local honey
1 1/2 c. liquid --juice of the lemon, then for remainder use milk (I used unsweetened almond milk)
Spoon into buttered muffin cups and bake at 400 degrees approximately 16 -18 minutes, until lightly browned
on sides, and springy to touch. Excellent with honey butter. Keeps well in airtight sealed container or bag.