Wellbeing with Nutrition
Nurturing the Mind and Body

For these gluten-free fruity breakfast muffins, I blend soaked whole buckwheat grains to make the batter and then add flaxseeds and chopped dates.


1 cup of buckwheat grains  
2 tbsp of flaxseed  
½ cup pitted dried dates  
½ cup sugar
2 tsp gluten free baking powder
¼ cup rice flour
¼ cup melted clarified butter or coconut oil


  1. In a bowl, cover 1 cup of whole buckwheat grains with water and soak for 2-4 hours
  2. In a cup, combine 2 tablespoons of flaxseed with 6 tablespoons of water. Leave to soak for 2-4 hours
  3. In a bowl cover 1 cup of pitted dates with water and soak for 2-4 hours
  4. When you are ready to make the muffins, pre-heat the oven to 180C
  5. Drain the soaked buckwheat grains 
  6. Drain the dates and chop into small pieces.
  7. Place buckwheat in a blender. Blend until you have a smooth paste.
  8. Scoop out the blended buckwheat into a bowl and stir in the melted oil.
  9. Mix in the chopped dates and the soaked flaxseed(don't drain, the flaxseed should have a gel-like consistency.)  
  10. Sift in rice flour and baking powder into the batter and mix. If batter is too thin mix in some more rice flour otherwise if the batter is too thick & does not have a dropping consistency then mix in some water
  11. Use an ice-cream scoop to scoop the batter into muffin cases
  12. Cook in the oven for around 20-30 minutes or until a wooden toothpick comes out clean

Allow the muffins to cool on a wire rack.

These muffins may be sliced and buttered or eaten with some nut butter, cooked fruit etc