We went down south to Yallingup for a wedding last weekend and it felt like going home. Firstly the temperature dropped so dramatically over those few days, that we instantly felt like we were in NZ, leaving us shivering in our totally unprepared attire. It rained. Something that now feels so foreign after months of nothing but blue skies and sunshine here in Perth. And we chanced upon a local surfing comp on the Sunday morning which made us feel like we were back in Raglan in the blink of an eye.
Si drove us around all his favourite surf breaks, telling the kids of all the times he used to travel down from Perth with his mates and tried to remember which house it was that they all crashed at for the night. The kids weren’t all that interested, but then neither was I when it was my dad telling those same long-ago stories to me and my siblings in the back of our old Toyota ute. It’s funny how life repeats itself.
I had planned on baking something special for the long drive down, but ran out of time, as you do. Instead I just packed loads of fruit and crackers for snacks and we picked up some lunch when our bellies started to growl. The barren landscape of W.A is just beautiful, and I kinda got a little bit obsessed with taking millions of out-the-window shots…
It was amazing how in just a 3 hour drive so much can change. It was a freakishly cold night spent in the cabin we hired but then as we travelled back to Perth the clouds casually disappeared as the layers of clothes were peeled of once again. It’s supposedly autumn now, but I don’t see any sign of the weather cooling off for good just yet. We are now just settling in for a hot long weekend ahead…
So anyway, I had this muffin idea in my head from when I was trying to come up with something to bake for the trip down south. Apples are just coming into season so I wanted to use them, ginger is always a winner for me, especially the lovely Australian grown crystallised stuff you buy over here. And buckwheat is one of my favourite flours to use, with it’s earthy flavour and high nutritional content. I added a little kiss of molasses, just because, and by using oil and rice milk have also managed to keep these babies dairy-free too. Enjoy!
gluten-free buckwheat, apple and ginger muffins
As always, what we know as cornflour here in Australia and New Zealand, the rest of the world knows as corn starch. Tapioca or potato starch could be used in it’s place.
makes 12
- 1 cup (110g) almond meal (ground almonds)
- 2 tablespoons ground linseed meal
- 1/2 cup (100g) brown sugar
- 1/4 cup finely chopped crystallised ginger
- 1 cup (140g) buckwheat flour
- 1/2 cup (60g) fine brown rice flour
- 1/4 cup (25g) gluten-free cornflour (corn starch)
- 4 teaspoons gluten-free baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon grated nutmeg
- good pinch fine sea salt
- 2 eggs
- 1 teaspoon pure vanilla essence
- 2 tablespoons molasses
- 1/2 cup (125ml) vegetable oil (I like to use 1/4 cup virgin coconut oil, 1/4 cup rice bran oil)
- 3/4 cup (185ml) rice milk (or other dairy-free milk)
- 2 medium apples, cored but skin left on, grated (approx 1-1 1/2 cups once grated)
- 1/4 cup (30g) slivered almonds to top, optional
Preheat oven to 180 C/350 F. Grease 12 1/2 cup capacity muffin tins and set aside.
Place almond and linseed meal into a large bowl, along with the sugar and chopped crystallised ginger. Sift over the remaining dry ingredients and then use a whisk to fully combine everything. Make a well in the centre.
In a small bowl whisk together the eggs, vanilla, molasses, oil and milk. Pour into dry ingredients along with the grated apple and stir until just combined. Spoon mixture evenly between muffin tins, sprinkle tops with slivered almonds and bake for 20-25 minutes or until risen, golden and cooked through. A skewer inserted into the centre of a muffin should come out clean. Remove from the oven and set aside for 5 minutes before transferring muffins to a wire rack to cool. Best eaten on the day of baking.
24 Responses
Oh, this is so quaint! I love apple and ginger together, especially in a muffin. Plus, dairy AND gluten free. Dear Lord, you know how to make me hungry!
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Looks like a great road trip, we are Up North doing a trip this week and I wish I had a box of those muffins with me. Alli@peasepudding
I love it up north NZ and do miss all that greenness!
What a treat and good for you too ๐ wishing I was heading in to hot long weekend ๐
Yep we were long overdue for a little break away ๐
Oh so yummy, I love the dark flavour of molasses!
Its amazing how such a relatively short distance can bring such a change of scenery and environment. Looks like you had a lovely trip ๐
Anything with loads of ginger in it is a winner in my books. These look yum Emma! ๐ x
They look really good and I love buckwheat. Not a big fan of ginger in sweet though, any other suggestion? Maybe ground coriander (for a bit of a 'panforte' taste??)
Also love all the photos, and the cabin… could be anywhere in NZ as well, looking at the style :-).
Ciao
Alessandra
Ground coriander would be interesting! Or simply leave the ginger out if you're not a fan xx
Emma, I could go ahead and happily eat everything you share. These look delish – and they are dairy and gluten free – yippee!
I smiled when I saw your road trip pictures…I have to tell you that I have countless photos from our time driving around the Northern Territories. There is something about that big sky that is so compelling!
-Erin
Thanks Erin ๐ And I'm totally with you on that compelling big sky! Even more beautiful when it's a cloudless day like today.
Oh how I love apple and ginger. Your muffins look delicious. I am glad to have discovered your site!
Hi Karen, welcome ๐
Oh boy. I'm trying to think up an excuse to make these right away. We can eat these muffins for lunch, right? ๐
totally ๐
Emma – The muffins are divine! I made them last night and omitted the crystallized ginger (I ate too much of it when I had morning sickness and now can't face it). I also substituted golden syrup for the molasses because that is what I had in the pantry. They turned out beautifully and still had lots of flavour without the ginger. I am now looking for an excuse to have another!!
So glad to hear you liked them. I still have a few things I'm not so keen on either since I had morning sickness with the kids. But funnily there are a few things I now love since having kids that I used to hate, like mushrooms!? Weird bodies.
I too, used to live in WA and I know what you mean about its beautiful landscape. Very different from nz, but at its best the stillness and golden glow that fills the short (very short ) twilights there is still is one if the most beautiful things ever. Love your blog Emma, my daughter is wheat and dairy intolerent and blogs like this give her real inspiration.
Thanks so much for your kind words Lyn ๐ xx
Do you have problems in Australia with foods being GMO like we do in the USA?
Yes we do, thought not nearly as bad as in the U.S from what I know. Non organic corn, soy and canola is best avoided in my eyes. I use an organic GMO-free cornflour. Or you can use potato flour in it's place if you're unsure.
Unbelievable! I had everything I needed at home and whipped these up. I always have leftover apples just begging to be used. Thanks for such a delicious recipe.
Made these for afternoon tea and they were really delicious. Loved the flavour the touch if molasses gave them along with a nice zing from the ginger.