Organic Hulled Buckwheat / 375 g

Savory muffins with autumn flavors

Ingredients:

240 g of peeled buckwheat in grains
200 g of herbs or beets
1 shallot
2 eggs
50 g of chickpea flour
10 g of extra virgin olive oil
200 g of cooked pumpkin
A spoonful of baking powder
2 medium potatoes, salt, and pepper to taste

Preparation:
Rinse the buckwheat under running water with the help of a colander. Cook the buckwheat in boiling water, in two different pots, for about 15/20 minutes and, in another, the potatoes with the beets - having different cooking times, place the potatoes first and after about 5 minutes add the beets -. Then, peel the shallot, chop it finely and brown it in a non-stick pan with a tablespoon of extra virgin olive oil. In a hot pan, add the cooked and well-drained buckwheat, seasoning with salt and pepper, and cook for a few minutes. At this point, place the cooked buckwheat, the cooked potatoes, and beets, the pumpkin pulp, the 2 eggs in the mixer, and blend all the mixture, leaving no lumps. Add the chickpea flour, a drizzle of oil and the baking powder, and blend again. In the meantime, turn on the oven at 170 °, ventilated function. Finally, mix everything and distribute the mixture in the appropriate muffin molds. Cook at 170 ° C for 25 minutes.