I wouldn’t describe myself as more of a summer or winter person. I am fond of every seasons, as they all bring their own faces. When it comes to fruits, however, I have to admit: I am a summer fruit person! Going to the market, picking up vegetables and fruits in the warming sun, balancing stalks of rhubarb on one arm, a fresh juice on the other – oh I could do that all year.
Rhubarb – the fruit I forget about during the winter and cannot get enough of in summer. Rhubarb juice, rhubarb ice cream, rhubarb cake, … all of which I could eat in abundance. I couldn’t really help myself, but bake some rhubarb muffins a couple of days ago. And during the time of being home alone, it just happened that they were gone within hours.‘
I hope everyone, who enjoys rhubarb season as much as I do, will love these muffins! They have the perfect level of sweetness. Not too sweet, not too sour. Lots of rhubarb and the muffins are gluten-free, as they are made with buckwheat and almond flour.
Gluten-free Rhubarb Muffins
- Prep Time: 50 minutes
- Servings: makes 6 muffins
- 150g buckwheat flour
- 50g almonds (blended into flour)
- 2 tsp baking powder
- 1 tsp cardamom
- 1 tsp dried vanilla powder
- 3 tbsp coconut oil (melted)
- 5 tbsp maple syrup or honey
- 5 dates
- 200ml plant milk
- 2-3 stalks of rhubarb
- Preheat the oven to 175°C.
- Mix the almonds into coarse flour by using a blender or food processor. Add the dates and blend again.
- Place the buckwheat flour, baking powder, the almond-date mixture and spices in a large bowl, add the liquid coconut oil, plant milk and maple syrup/honey. Stir the mixture.
(PS: The muffins go great with homemade fruit jam!)
- Now slice the rhubarb stalks lengthwise in half and chop it into little pieces. Add them to the mixing bowl and stir well.
- Grease your muffin tray with a bit of coconut oil and evenly divide the batter. Let the muffins bake for about 35-40 minutes. Enjoy!