Recipe of the Month


Healthy Breakfast Muffins:

(gluten free, great for the kid’s lunchboxes)


80 g Buckwheat

50 g Brown Rice

70 g Millet

20 g chickpeas

20 g Tapioca Starch

150 g maple syrup

3 tsp baking powder

2 tsp cinnamon

lg pinch of sea salt

 2 lg carrots (roughly cut)

50 g sultanas

1 handful sunflower seeds

1 handful peppita seeds

2 apples – quartered

1/2 zucchini, roughly cut

3 free ranged organic eggs

40 g coconut oil

40 g macadamia oil

1/2 tsp vanilla extract

Method: Add grains and tapioca starch to Thermamix or other strong mixer, mill for 1 min on speed 9. Set aside.

Place carrots, apples & zucchini in TM and grate 3 sec on speed 7-8.

Add remaining ingredients. Combine on interval setting for 20 – 30 sec.

Spoon mix into muffin trays and bake in a 180 degreeC oven for approx. 20 min.

Makes 18 muffins


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