Some people freak out on ekadasi – that fortnightly fast day where all grains, beans (and apparently anything worth eating) are avoided. Not me. Sometimes I think ekadasi is the best day of all, especially when I get to make recipes like this. I have been wanting to make these muffins ever since Prema Yogi, our intrepid chef, roadie, yogi and generally talented guy, made them for us on the Australian leg of the Mantralogy tour a couple of months ago.
I got up at 5am this morning to make them for my sister, who headed off to Mexico this morning. Bye bye Tuls!
The recipe is of course gluten free, and originally vegan, though you can substitute the coconut cream for yoghurt as I did (apparently coco cream is harder to buy than I thought.) They come out surprisingly fluffy, irresistibly moist, and punched with dates and berries.
1 1/2 cups buckwheat flour
1 1/2 cups almond or hazelnut meal
3 teaspoons baking soda
1 cup raw sugar
400ml coconut cream
3/4 cup sunflower or macadamia oil (tastes better)
1 cup softened dates (simmered in enough water to cover then drained) or soft medjool dates – diced
1 punnet diced strawberries
1 punnet blueberries
3 medium bananas mashed
1 tsp vanilla essence (imitation on ekadasi)
Mix the dry ingredients together.
Mix the wet ingredients together in a separate bowl.
Add the dry to the wet gradually until well combined, then place into muffin pans, filling almost to the top.
Bake at 175 degrees celsius till risen and browned; roughly 20 mins. They should bounce back a little when pressed with your finger.
And if you want to know where Prema Yogi gets the power to create such great recipes, here’s a clip of him doing his other thing: