Ok so you may be thinking…hhhmmm just another muffin recipe. Well these little babes are full of yummy bugs ..the good ones and full of easily digested nutrients due to the first process of sourdoughing your grains, then by adding a bunch of these amazing nutrient dense foods.
Firstly Place 1 cup each of buckwheat flour and brown rice flour in glass bowl. Add 1 cup kefir or organic yoghurt. Stir in well so mixture comes together. Place on counter with a clean cotton towel covering. Sit for 24hours. Soak 1/2 cup raisins for 2hrs.
Add to food processor – Sourdough mixture, 2 eggs, 1/2 cup ground chia seeds, Aluminium free baking soda, 1/4-1/2 cup honey, 2 tbls Tahini, 1/4 cup melted coconut oil and same again butter., 1 tsp cinnamon, 1 tsp ginger powder, 1/4 tsp Turmeric powder, 2 tbls grated orange rind. Process mixture then add 2 cups grated carrots and the drained raisins – processing only shortly as you want it chunky. Oil silicon muffin moulds and place in low oven 150 deg C for 15 minutes or until knife comes out clean. Serve warm with cultured butter and cream & fresh berries.
Ps : By souring your grains first it helps to neutralise phytic acid in the grain – far better nutrient absorption & digestion.
Ps 2: I tend not to cook with Flax seeds meal as the oils are easily oxidated.