Buckwheat Zucchini Desserts

Bear it or no longer, buckwheat is no longer wheat, neither is it even a glutinous cousin of wheat. This sandy-taking a build a matter to grain is basically a relative of sorrel and rhubarb, which is sizable news for those of us who maintain to retain gluten out of our kitchens or for anybody taking a build a matter to to explore different grains.

These buckwheat desserts are fluffy, incredibly moist, and stuffed with nutritious components cherish eggs, oats, grated zucchini, and walnuts, no longer to level out the incontrovertible fact that buckwheat is stuffed with protein. The recipe is dairy-free as neatly. A if truth be told wholesome treat!

Recipe and photograph from my contemporary cookbook, Yummy Supper: 100 Fresh, Savory & Appropriate Recipes from a {Gluten-Free} Omnivore


—yummy supper

Instructions

1. Preheat the oven to 350° F. Line a 12-cup no longer fresh muffin pan with paper muffin cups. Sift collectively the buckwheat flour, oat flour, salt, baking powder, baking soda, and cinnamon in a minute bowl.
2. In a stand mixer with the rush attachment, or the usage of a large bowl and hand mixer, plod the eggs. Add the honey, coconut oil, molasses, and vanilla. Mix to blend. Slowly pour within the dry components as you proceed mixing. At closing, dawdle within the zucchini and walnuts.
3. Pour your batter into the lined cups, the usage of the full batter to include them. Bake for 22 to 25 minutes. You will know the desserts are completed when the stay centers are cooked via and now no longer sticky to the touch. Chilly on a rack.
4. I in particular cherish these desserts with a smear of cream cheese on top.