Great for a healthy breakfast treat or a delicious snack to keep you going throughout the day. The buckwheat flour brings a great nutty flavor and the addition of tahini paste reinforces the toasted aromas. Our Curcumade blend adds the warm heat of ginger and turmeric.
Any nuts can work in this batter (the recipe specifies walnuts), and my favorite are hazelnuts. They are harder to source and a bit pricey, but their unique toasted aroma marries best with the buckwheat flour.
Preheat the oven to 350F. Prepare your muffin tin by spraying it lightly with baking spray or lining them with paper liners.
In a large bowl combine all the dry ingredients, flours, light brown sugar, baking soda, salt, Curcumade and shredded coconut, then stir in the raisins, walnuts, grated carrots, and apple. Toss the mix until everything is well distributed.
In a separate bowl whisk together the eggs, olive oil, and tahini (it should look like a loose mayonnaise).
Add the egg mixture to the dry mixture with a plastic or wooden spatula. Stir until well combined.
Fill the muffin tins about ¾ full, 75g or 2.5oz per muffin, and top with the mixed nuts and sesame seeds
Bake in the oven until a skewer inserted in the middle of a muffin comes out clean, about 20-25min. Rotate the muffin tray after the first 12min to ensure even baking.
Cool the muffins for 10min in the tray before removing them, they are delicious warm, or you can cool them down on a cooling rack and store them in an airtight container for 3-4 days at room temperature.
Recipe Note
Recipe Notes:
Instead of making muffins, this recipe works well in an 8-inch cake pan, spray the tin with cooking spray. For an extra crunch you can sprinkle some of the mix nuts and sesame seeds on the bottom of the pan before pouring in the batter.
Distribute the rest of the nut mix on top of the batter before baking.
Bake at 325F for 40-50min or until a skewer inserted in the middle of the cake comes out clean.
The cake keeps well on a covered cake stand or wrapped in plastic wrap.
