Going gluten-free wasn’t easy. These saved the day:
There was a failed scone recipe, involving buckwheat flour. They looked like rocks. It was mildly embarrassing, and I wouldn’t let my boyfriend even try them. It was the first time I used buckwheat flour.
I have since learned that buckwheat flour can be alright if you use it with other things, but it gets lonely, and misbehaves when left all alone in a recipe. Yup. I’m personifying buckwheat flour.
I was desperate to come up with something that was snack-able. Something I could grab and go, and not have to assemble if I wanted a quick snack, but I knew the buckwheat flour couldn’t be used on it’s own. Given that the failed scones were so dry, I started to think about super moist baked goods, and then it hit me: zucchini! While I had always loved using zucchini in sweeter things like loaves with chocolate chips, they could definitely serve for a savory baked good. After all, they’re a vegetable!
These did the trick. I used so curry style spices, which gave them some flavor. They almost taste like they could be an indian appetizer, except they’re not deep fried! They’re a great snack, a decent side dish, and could even pose as breakfast, if you wanted to get all savory. Here they are:
Ingredients:
Makes 12.
- 1/2 cup + 3 tbsp buckwheat flour
- 1/2cup + 3 tbsp brown rice flour
- 1/2 tsp baking soda
- 1 egg
- 1/4 cup raw almonds (buy ground or slivered if you don’t have a food processor)
- 1 zucchini, shredded
- 1/4 cup sunflower seeds
- 1/2 tsp sea salt
- 2 tbsp coconut oil
- 1 cup water
- 1 tbsp cumin
- 1/2 tsp pepper
- 1 tbsp cinnamon
- 1 tbsp tumeric
- coconut oil (or an alternative oil for greasing)
How to:
- Preheat oven to 375
- In the food processor, pulse the almonds until roughly broken down
- In a big mixing bowl, combine all dry ingredients except sunflower seeds, almonds and zucchini
- gradually add coconut oil and water, until mixture is combine
- fold in remaining ingredients, and mix well
- scoop into greased or lined muffin pans
- bake approx 20 minutes
- ENJOY!
That’s too funny! I was probably reading your post as you were reading mine and I was thinking just how good your recipe looked and thought that maybe I could turn my zucchini muffins into a savory muffin by fusing both our recipes… It’s been a while since I’ve made savory muffins, I sort of miss them. We SO are on the same wavelenght. Unreal!
Yes, make a hybrid!