I truly love this time period at the end of summer when we get lots of local fresh berries, fruits and veggies, as during the winter it gets little more complicated (at least here in Finland). My grandma has a huge garden full of all things wonderful and this is the golden time they all come to blossom: Endlessly different flowers, plants, vegetables, berries and fruits, all 100 % organic and grown with so much love.
Feeling more than grateful to get house full of grandma’s goodies, I’m thriving nearly the whole autumn with only in-season veggies and fruits. Which brings me back to the recipe.
Breakfast. One of my favorite (and also the most important) meals of the day. Anyone else breakfast lover? Waking up to a brand new day full of possibilities and embracing them with wholesome, fresh from the oven and rich in berries kind of gluten free, vegan breakfast muffins. That my dear, is how you should start your day! 😉
I used fresh black currants, as they’re my all-time favorite fresh berries.
But of course you can substitute to any other berries or fruits you prefer.
Here’s what you need:
(makes approx. 8-10 muffins)
¾ cup oat flour
½ cup buckwheat flour
1½ tsp baking powder
½ tsp baking soda
1 tsp cardamom
10 fresh dates
¾ cup oat milk or any other plant milk of choice
2 tbsp agave nectar or maple syrup
3 tbsp coconut oil
1 tsp vanilla extract
2 cups of fresh black currants or any berries/fruits of choice
This is how you do it:
- Preheat the oven to 175°C
- Mix all the dry ingredients in a large bowl.
- Pit the dates and transfer to a blender/food processor with the plant milk, agave nectar/maple syrup, melted coconut oil and vanilla extract. Blend until smooth.
- Pour the date-mixture into a bowl with dry ingredients and berries/fruits, stir well to combine.
- Grease your muffin tray with a bit of coconut oil and divide the batter evenly. Bake for about 35-40 minutes. Enjoy!
Have a beautiful day! 🙂