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    Home / Breakfast & Brunch / Quick Breads & Loaves

    Buckwheat Banana Muffins

    Published Mar 5, 2013

    Jump to Recipe Print Recipe

    These buckwheat banana muffins have a tender crumb that sings with the earthy flavors of buckwheat flour, bittersweet chocolate chunks, toasted nuts, and cacao nibs. Gluten-free and whole-grain. Up your banana bread ante with these buckwheat muffins!

    gluten free banana chocolate chip muffins on a tray

    Miffed by Muffins

    My friend Kelly has impeccable taste. She's always well-dressed, knows the best wines and cheeses, drives a cool car, and owns the most beautifully designed house.

    There's only one area in which we disagree, and that area is muffins.

    gluten free banana muffins recipe ingredients
    butter in a bowl for gluten free banana muffins recipe

    Kelly and I met at Petite Patisserie, an organic, sister-owned French-style bakery on Potrero Hill that closed its doors several years ago. At work one day, Kelly confided that the main reason she applied to Petite Patisserie was that they didn't sell muffins. When she said the word "muffins," her face twisted into a mask of pure disgust, and she spat the word out as though she were tasting something extremely vile. Like a dry muffin.

    I, on the other hand, love a good muffin. I would have much preferred baking a tray of hearty and paper-lined muffins to the bite-sized upside-down cakes that took hours to prepare at Petite Patisserie, stuck horribly to their non-stick silicone pans, and tasted cottony and sweet. But I do feel similar antipathy towards most cupcakes, which we also didn't make at Petite Patisserie (except by special order).

    gluten free flours for gluten free banana muffins recipe
    banana slices

    Muffins vs. Cake

    One thing I'm sure of is that muffins should be different from cake. (And definitely different from cupcakes.) They should be dense and nourishing, flavorful, and full of good-for-you things like whole grains, fruit and nuts; more like a quick bread than a fluffy pastry in need of buttercream. These buckwheat banana muffins are just that.

    They're packed with nutty buckwheat flour, mashed bananas, chocolate flecks, and crunchy walnuts. I like to add cacao nibs, which I love with buckwheat, but it's fine to omit them if you don't have any on hand.

    mashed bananas

    I initially made a batch of these buckwheat banana muffins in order to use up some over-ripe bananas, inspired by a heavenly banana cream cheese muffin that a (non-muffin-hating) friend brought to a party. I liked them so much that I immediately bought more bananas, which I proceeded to guard like a watchdog until they were bright yellow with black speckles, and ready for baking. I've made many batches since.

    gluten free banana nut muffins recipe with chocolate pre baking

    I adapted the recipe from this Cream Cheese Banana Nut Bread, though I ended up altering nearly every ingredient to make it work with the gluten-free ingredients. I upped the eggs and leavening, reduced the sugar, and added chopped chocolate, as per Jay's request. He was hovering around the kitchen going, "Oh boy, are you gonna put chocolate in those? Chocolate banana nut muffins are my favorite!" He's no muffin-hater.

    tray of gluten free buckwheat muffins with banana, chocolate, and nuts

    Alternative Flours for Gluten-Free Banana Muffins

    These muffins are undetectably gluten-free, thanks to a trio of flours. Sweet rice flour helps the muffins hold together. Oat flour adds fluffiness. And high protein buckwheat flour creates a sturdy crumb. The oat and buckwheat flours lend big flavor as well as nutritional value. Another secret ingredient – cream cheese – stealthily adds rich moisture and tang, giving the muffins structure. No gums or starches needed here.

    When warm from the oven, these gluten free banana muffins are light and fluffy. As they cool, they settle into moist and tender little breads. I like them best somewhere in between, when the flavors have melded but the chocolate is still soft.

    gluten free banana muffins recipe with chocolate chips

    These are judiciously sweetened and hearty enough for a quick breakfast or afternoon snack. The earthy buckwheat, bitter cacao nibs, and dark chocolate all contrast beautifully with sweet banana. Their flavor is downright sophisticated. So much so that I wouldn't hesitate to serve a batch to even the most stalwart, muffin-hating guests.

    gluten free chocolate chip banana bread muffins on a table

    Though if you want to be safe, bake the batter in a loaf pan instead and call it gluten free banana bread.

    gluten free banana bread muffins with chocolate and buckwheat flour

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these buckwheat banana muffins, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 4 votes

    Gluten Free Banana Muffins with Chocolate & Buckwheat Flour

    Print Recipe Pin Recipe
    These gluten free banana muffins have a tender crumb that sings with the earthy flavors of buckwheat flour, bittersweet chocolate chunks, toasted nuts, and cacao nibs. Up your banana bread ante with these beauties!
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total: 35 minutes
    Servings: 12 muffins.

    Ingredients

    • 3/4 cup oat flour (3 ounces)
    • 1/2 cup sweet white rice flour (2 3/4 ounces)
    • 1/4 cup buckwheat flour (or teff flour) (1 1/4 ounces)
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon fine sea salt
    • 3 ounces unsalted butter, softened to room temperature (6 tablespoons)
    • 4 ounces cream cheese, softened to room temperature (or plain yogurt or Greek yogurt, added with the banana)
    • 3/4 cup light brown sugar (4 1/2 ounces)
    • 2 large eggs, at room temperature
    • 1 teaspoon vanilla extract
    • 1 cup (8 ounces out of peel) mashed, very ripe banana (from 2-3 large bananas)
    • 1/2 cup chopped toasted walnuts or pecans, plus extra for the tops (2 ounces)
    • 1/2 cup fairly finely chopped bittersweet chocolate (70% cacao mass), plus extra for the tops (3 ounces)
    • 2 tablespoons cacao nibs, plus extra for the tops (optional)
    • flaky salt, for the tops

    Instructions

    • Position a rack in the center of the oven and preheat to 350º. Line a standard 12 cup muffin tin with paper liners and set aside.
    • Sift together the flours, baking powder and soda, and salt into a medium bowl and set aside.
    • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar on medium speed until smooth, 3 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl as necessary, then add the vanilla and mashed banana. Stir in the flour mixture with the mixer on low, then stir in the nuts, chocolate and cacao nibs until just combined. Use a rubber spatula to give the batter a turn to make sure it is homogeneous.
    • Divide the batter evenly among the muffin cups, filling them to the tops. Top each with a few pieces of walnut, chocolate and cacao nibs and a few flecks of flaky salt.
    • Bake the muffins until a toothpick inserted into the center of one comes out mostly clean with a few moist crumbs, about 25 minutes, rotating the muffins after 15 minutes to ensure even baking. Remove from the oven and let cool for at least 10 minutes before devouring.
    • The muffins will keep at room temperature in an airtight container for 3 or 4 days. Rewarm them in an oven or toaster oven for tastiest results.

    Notes

    I recommend using naturally sticky sweet rice flour (such as Mochiko brand); look for it in the baking or Asian section of your grocer. If gluten isn't an issue for you, try using white and whole wheat flours in place of the oat and rice if you like. If gluten is a problem, be sure to use certified gluten-free oat flour.
    I like these muffins best when they've cooled for fifteen minutes, but the chocolate is still soft, but they'll keep for a few days at room temperature. I recommend "refreshing" leftovers in a warm oven or toaster oven.
    Ounce measurements are by weight.
    Nutritional values are based on one of twelve muffins.

    Nutrition

    Calories: 302kcalCarbohydrates: 34gProtein: 5gFat: 17gSaturated Fat: 8gCholesterol: 53mgSodium: 142mgPotassium: 230mgFiber: 2gSugar: 18gVitamin A: 350IUVitamin C: 1.1mgCalcium: 55mgIron: 1.4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Linda says

      March 05, 2013 at 10:04 pm

      Mm, these look everything you describe them to be! I can't tell you how much I agree with your sentiment—a muffin should not be cake-like. That would defeat its purpose altogether!

      I've never made the conscious effort to bake gluten-free before, but I could be well on my way—I have all the ingredients on hand except the rice flour. What would you recommend as a substitute?

      Reply
      • Alanna says

        March 05, 2013 at 10:30 pm

        Hi Linda,

        Hm... a gf all-purpose blend, or almond or coconut flour, would probably by my top choices. Extra oat flour will likely work, but the muffins may be a bit more dense or dry or take longer to bake. If gluten isn't an issue, though, go ahead and use all-purpose. Let me know what you end up using and how it comes out!

        Ps. Your blog is beautiful, and I love the title! :)

        Reply
      • Linda says

        March 06, 2013 at 7:15 pm

        Almost-gluten-free muffins it is! Thank you Alanna! :)

        Reply
      • Alanna says

        March 06, 2013 at 8:06 pm

        Cool - let me know how they come out! Oh, and you'll be better off using the weight measurement, since rice flour weighs a bit more per cup than wheat flour.

        Reply
    2. Elizabeth says

      March 06, 2013 at 1:58 am

      I love muffins, and I agree with you on making them healthy and hearty. These look amazing and worth a try :)

      Reply
      • Alanna says

        March 06, 2013 at 4:07 am

        Thanks, Elizabeth! Please let me know how you like them.

        Reply
    3. sanderson says

      March 06, 2013 at 3:00 pm

      Hi...how would they be without crem cheese or is there a nondairy substitute i could use? Thanks! They look amazing!

      Reply
      • Alanna says

        March 06, 2013 at 8:13 pm

        Hi Sanderson, I know there are some vegan cream cheese substitutes out there, and I'd guess that any of them would probably work in these muffins, though I can't say for sure as I haven't tried it. Please let us all know what you end up using, and how it comes out!

        Reply
    4. carey says

      March 06, 2013 at 6:34 pm

      Oh my gosh, I can't believe there are people that don't like muffins! I'd say 90% of the time, I'd take a muffin over a cupcake. I mean, a really well-balanced cupcake is awesome, but they just feel so...fussy. (I say this as someone who cannot use a piping bag to save her life.) And I feel like there's so much room for making a not great cupcake when you have the two separate elements of frosting and cake. Sometimes there's too much frosting, or it's too dense, or too sweet, and/or the cake just doesn't stand up to it or tastes kind of meh — so much room for problems! And then I try to eat it and get frosting up my nose. Yuck.

      I love banana bread/muffins with chocolate chips, and adding in cacao nibs sounds so good! I've actually never worked with buckwheat flour before, but it's one of those things I've always been rather curious about. (This goes back to the days when I used to wait tables in a sap house that served weekend breakfast, and a lot of buckwheat pancakes. I remember how much richer and nuttier they smelled when I carried them from the kitchen to the tables.) I should stop being curious and actually do something with it. (And I should probably order a buckwheat pancake next time I'm having breakfast back home!)

      Reply
      • Alanna says

        March 06, 2013 at 8:27 pm

        Ha! Well, to Kelley's credit, I don't think she likes cupcakes, either. :) I completely agree about the fussiness, the frosting up the nose, and the greater margin of error when it comes to getting the two different components right! On the other hand, I just had the best cupcake of my life at a party last weekend. They were tiny, gluten- and dairy-free chocolate cupcakes with coffee frosting and crunchy sugar on top, and though I begged and pleaded and gave the cupcake-maker my card, she wouldn't divulge the recipe. I very nearly cried, but managed to keep my dignity.

        I'm insanely jealous that you worked in a sap house! Those places sound like absolute heaven (though serving jobs, not so much). I'm pretty sure you will fall in love with buckwheat's earthy flavor (it tastes a bit like toasted hazelnuts with a whiff of cinnamon). I've added some of my favorite buckwheat recipes to the above post, and respectfully suggest that you get thee to thy kitchen and mix up a batch of buckwheat chocolate chip cookies without delay! :)

        Reply
      • carey says

        March 07, 2013 at 1:52 pm

        Holy cow, buckwheat chocolate chip cookies!! Ahhh!!! Yup, those are totally happening this weekend. :D

        The abundance of meh cupcakes makes me have a huge amount of respect for people who can make amazing ones. (I also love a tiny cupcake, since it's much easier to eat!) There's this girl at the winter farmers' market who makes the most amazing, work-of-art cupcakes I have ever seen. And they are delicious. You can tell that she puts a lot of thought into making each one an "experience," rather than just cake and some frosting. (Like s'mores cupcakes with graham cracker crust on the bottom and the root beer float cupcakes with a cherry in the center and frosting that tastes like creamy soda foam — it's crazy.)

        Working at the sap house was so much fun. I didn't get to be around the actual sapping equipment all that much (I was in high school at the time, and all I knew was that there was this mysterious sliding door, and behind it was a lot of noise and steam, and some burly dudes yelling and cursing). I mostly stuck to popping candies out of molds and bagging up things and what not. Waiting tables at that age was SUCH a good experience for me, especially in a small town where everyone knows each other and most people are super nice. It's so much fun to go back there and see regulars that I used to wait on! :)

        Reply
      • Alanna says

        March 07, 2013 at 8:36 pm

        Yay! I hope you love the cookies.

        Those cupcakes sound AMAZING - I wish I could try one right now! And your sap house experience sounds beautiful. I hope I get to visit one someday. :)

        Reply
    5. Monisha says

      March 06, 2013 at 11:20 pm

      These just finished baking in the oven. You are right, the whole house smells great! I made my husband find the sticky sweet rice flour, used buckwheat and GF all purpose baking flour. We didn't have the right type of chocolates so used a slightly less amount of what we did have. They are wonderful! Much appreciated as way to warm up after a long snowy cold day. Thank you again! Such genius.

      Reply
      • Alanna says

        March 07, 2013 at 1:36 am

        Yay! So glad you like them! Thanks for all your sweet comments. :)

        Reply
    6. HealthyBodyHealthyLife says

      July 25, 2013 at 11:15 pm

      Just made these and they were delicious!! I will certainly be making these again! I've had buckwheat flour sitting around at home for months and now I've finally found a use for them. I did make some substitutions to increase the protein value of these though - replaced the butter for smooth peanut butter, used almond flour instead of rice flour and added 1 scoop of unflavored whey protein. The kitchen smelt amazing! Honestly so so so good! :D

      Reply
      • Alanna says

        August 04, 2013 at 5:32 am

        Yay! I'm so glad you liked them! I'm fascinated by your substitutions, and psyched that they worked out. :D

        Reply
    7. Anonymous says

      May 23, 2014 at 4:22 am

      Hi - I'd love to make these but I don't have a standing mixer with a paddle attachment. Is there some other method I can use?

      Reply
      • Alanna says

        May 23, 2014 at 4:38 am

        Definitely! Make sure the butter and cream cheese are really soft, and beat them and the sugar in a large bowl with a wooden spoon until light and fluffy. You could also try using an electric egg beater if you have on. Let me know how you like them. :)

        Reply
    8. Anonymous says

      February 24, 2015 at 11:43 pm

      These are sooo good!! Finally I have found what I've been looking for to go with my morning coffee - healthy and tasty and gluten free! I changed the recipe slightly to 3 oz buckwheat flour, 2 oz ground almonds and 2 oz brown rice flour because that's what was available - and they were lovely and light. Thank you! :)

      Reply
      • Alanna says

        February 25, 2015 at 2:08 am

        Oh I'm so glad you liked them! Those modifications sound great, thank you for sharing them. :)

        Reply
    9. Vicky says

      March 07, 2017 at 2:34 am

      Hello Alanna
      As I was browsing Ottolenghi site somehow yours caught my eyes Japanese sweet potato, it's good but made a sumac aioli instead. Second attempt Multi grain sandwich bread it's getting better I use Red River hot cereal. Didn't expect to be that sticky for a moment I thought I was making Einkorn bread, kneaded by hand for almost 20 mins then gave up, end up with one mini loaf and 6 buns in 31/2 cookie rings. Turn out fabulous
      I do like your recipes because they not only different and creative but healthy and tasty.
      Third attempt tonight your muffin and ate one with a cup of Dark French roast straight black coffee, it's superb. I substitute sweet white rice for potato flour and use 2oz Scharffen Berger unsweetened 99% dark chocolate but add 1/2 oz extra sugar because I only have 2 bananas. Next time shall try with sweet rice flour, 3 bananas without extra sugar, guess that would be sweet enough to handle that 99% cacao.
      Next might try croissant , is the butter not too much? I have been using Bruno Kitchen recipe
      Trusted no fail recipes
      Thanks/Regards
      Vicky

      Reply
      • Alanna says

        March 07, 2017 at 5:26 pm

        Thanks for trying my recipes! Let me know how you like the croissants. :)

        Reply
    10. athena says

      March 11, 2017 at 7:51 pm

      Hi Alanna - I think you used to take my yoga classes at Open Door a long time ago. I like your website and enjoy making your recipes! I just made these muffins. Delicious! Athena

      Reply
      • Alanna says

        March 13, 2017 at 11:20 pm

        Athena!! Aw, I miss Open Door and miss your classes. What are you up to? Are you still on Potrero Hill? Thanks so much for reading and for trying my recipe - I'm so glad you liked it. :)

        Reply
        • athena says

          March 15, 2017 at 9:56 pm

          I miss Open Door too! It was the best place. I'm still teaching yoga and enjoy it - living in the Inner sunset. Eating the last Banana Muffin as I type this!

          Reply
    11. Leigh says

      June 16, 2018 at 10:58 am

      I made these (with my typical massive alterations because availability), and it was the second best banana bread I've ever had. I used oat flour, gluten free flour, and cornmeal and omitted the cream cheese, chocolate, nibs, and nuts. I used a full 8 tablespoons of butter to counter the loss of the cream cheese. I am continually impressed with how reliable (and delicious!) your recipes are even with all the substitutions.

      The first best banana bread I've ever had was an early attempt to alter a typical recipe using oat flour, buckwheat flour, and adding a bit of honey that I made on the fly and didn't write down. Thanks for putting me back on track!

      Reply
      • Alanna says

        June 16, 2018 at 11:15 am

        Hi Leigh,

        I'm so glad the recipe worked with those substitutions! Really good to know that you can swap in more butter in place of the cream cheese, which I don't always have on hand! Thanks a bunch for the kind note.

        Reply
    12. Rachel says

      November 02, 2018 at 3:28 pm

      Holy cow these are delicious. I have never had a gluten free muffin taste like this! New favorite.e

      Reply
      • The Bojon Gourmet says

        November 02, 2018 at 3:41 pm

        Mmmm, aren't they just :) - super glad you liked them!

        Reply
    13. Meghan says

      April 30, 2019 at 2:40 pm

      As always, this recipe was a huge success, even with a couple of substitutions. I used plain yogurt because it was what I had on hand, and used teff instead of buckwheat (because I just cannot get on Team Buckwheat). If they are this delicious with yogurt then I imagine they are simply decadent and worthy of a dessert tray with cream cheese. I'm looking forward to devouring one for breakfast every day this week.

      Reply
      • Alanna says

        April 30, 2019 at 9:40 pm

        I'm on Team Teff too, especially with banana and chocolate - perfect substitute! I'm so glad to know that plain yogurt will work in place of cream cheese - I'll add that into the recipe so it will help other bakers! I can't wait to try your version. :)

        Reply
        • Meghan says

          May 04, 2019 at 7:55 am

          They come out so moist and with a little bit of tang from the yogurt. I just weighed it out in the bowl and proceeded with the recipe as written. I suspect sour cream would probably work, too. Teacher Appreciation Week is this coming week and these will be making it onto the treat tray in all their cream cheese-y glory alongside slices of your carrot cake, a vegan chocolate tart, and bergamot buckwheat cookies (I may not like buckwheat but who am I to deny others the opportunity to try it?). Again, thank you so much for bringing us delicious gluten free recipes that challenge everything we've come to believe about gluten free baking after years of subpar cakes and cookies. Even my wheat-eating friends want copies of your cookbook because the recipes are simply that amazing.

          Reply
          • Alanna says

            May 06, 2019 at 9:59 am

            Aw this sweet note is making my day!! What a lucky bunch to get to enjoy all your baking. Please let me know how you like the other recipes too. Thanks very much for the kind words! I completely agree about trying many disappointing gluten free baked goods and recipes over the years - it's just not necessary anymore! It's the best compliment when wheat-eaters like the recipes too.

            Reply
    14. Roshni says

      May 03, 2019 at 9:30 am

      Do you have any suggestions for a buckwheat substitution? (Other than teff?)

      Reply
      • Alanna says

        May 03, 2019 at 3:51 pm

        Since it's a relatively small amount, you could use just about any flour you like the taste of. Millet, sorghum, more oat, or a GF AP blend should all work well. Nut flours might need a bit of tweaking since they don't absorb as much moisture but I bet hazelnut flour would taste amazing (I'm actually working on a hazelnut flour banana bread recipe!) Coconut flour won't work since it's SUPER absorbent (but you could try my GF banana cake linked in the post that uses coconut flour). Let me know what you try. :)

        Reply
    15. Genevieve says

      September 22, 2019 at 9:40 pm

      Thank you so much for posting this recipe. I think it's my favourite (GF or not) muffin to date! i have just finished eating two of them with a cup of tea and am inhaling the scent on the cupcake liners because they are so very good!

      Reply
      • Alanna says

        September 23, 2019 at 11:53 am

        Aw that makes my day - thanks very much for the sweet note! If you feel inspired to give the recipe a star rating, that would be so helpful too. :)

        Reply
    16. Daria Wrubel says

      April 04, 2020 at 11:24 am

      These continue to be a family favorite. This week, I used the plain yogurt substitution for the first time, and I think I actually like it better! It resulted in a moister crumb. Thanks, as always, Alanna!

      Reply
      • Alanna says

        April 04, 2020 at 12:28 pm

        Aw thanks for the sweet note Daria! I'm so glad you all like this recipe. That's great insight about the yogurt - I'll have to try it that way next time!

        Reply
    17. Manon says

      October 11, 2021 at 11:56 am

      We absolutely love these muffins, but I was hoping to know if you have tried baking the batter in a loaf pan, and if so, advice on baking time? Thanks!

      Reply
      • Alanna says

        October 12, 2021 at 10:11 am

        I'm so glad you like them! I haven't tested the batter in a loaf pan but I'm pretty sure it would work beautifully! My guess is around 45 - 60 minutes, but I would peek at it at 30 minutes just in case it bakes quickly. Please let me know if you try it!

        Reply
    18. Noel says

      October 14, 2022 at 5:29 pm

      Hey Alanna! Love this recipe, and actually really like the flavor of the buckwheat in this. I didn't want any refined sugar in this, so subbed the recipe with 1/4 cup of coconut sugar, and 1/2 cup of date syrup. And instead of using cream cheese (I couldn't find any), I used 8 oz of butter instead of 6, as another reader had done. The muffins turned out SO delicious, but I think it would turn out even better with some added moisture. I'm going to make it again the same way, but with greek yogurt.

      Reply
      • Alanna Taylor-Tobin says

        October 17, 2022 at 11:16 am

        I'm so glad you like the muffins – they're a favorite of mine as well! Yes other readers have made these with Greek yogurt in place of cream cheese and said it worked well. I've been meaning to test them that way myself. I bet the date syrup added delicious flavor as well – YUM!

        Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    The calendar might say “spring” but Mother Nat The calendar might say “spring” but Mother Nature seems to be saying “stay the heck inside and bake blondies!” 

It's pouring again here in NorCal and I'm grateful to be able to stay inside baking today. Hope everyone's staying safe and dry out there too. 

These gluten-free blondies are made with oat flour, sweet rice flour, and tapioca flour for a chewy, tender texture. Easy to make from start to finish in under an hour and perfect for mid-week chocolate cravings. 

Loaded with chocolate and nuts if you like (we like nuts here at TBG but they’re optional.) I’ve tested these with both melted butter and with oil (shown here) so they can easily be dairy-free as well. 

Recipe linked @the_bojon_gourmet. Bojon appétit! 

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3. bake on the lower rack of the oven (preferably on a pizza stone if you've got one)

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https://bojongourmet.com/gluten-free-quiche/
    Next up for #piday: luscious GF & vegan chocolate Next up for #piday: luscious GF & vegan chocolate pie! 🍫

This recipe starts with a GF graham cracker crust (bonus points if you make it with my GF teff grahams!) 

Next add a creamy chocolate filling made in a blender with peanut butter (or cashew butter, almond butter, hazelnut butter, or tahini) 

Pipe the top with cashew cream and shower with chocolate shavings and graham crumbles. 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/vegan-chocolate-pie-gluten-free/

#chocolatepie #veganbombs #plantbaseddesserts #pieday #veganpie #veganpies
    Counting down to #piday (3.14) with this GF & vega Counting down to #piday (3.14) with this GF & vegan key lime number. 💚

This no-bake pie tastes so fresh and bright. There's a toasty crust laced with cinnamon, coconut, and macadamia nuts. The creamy cashew filling is toe-curlingly tangy and just sweet enough. 

Both components are made in a blender with just a few minutes of active time and the pie keeps like a dream for days. 

Recipe linked @the_bojon_gourmet 

#keylimepie #plantbasedfoods #glutenfreepie #nobakedessert #paleodessert #f52farmstand 

https://bojongourmet.com/vegan-key-lime-pie-paleo/
    Twas a good week for cookies - but not much else! Twas a good week for cookies - but not much else! 

I had a pinched nerve in my ribs which felt like being stabbed in the side with a knife - so painful! This was probably caused by some overzealous (on my part) chiropractic work that had unintended consequences. 

Thank goodness for muscle relaxants and non-force chiros, I'm feeling much better after a very painful ~10 days! 

In other news, COOKIES. These oatmeal teff chocolate chip cookies were a late addition to my book, and I shared them on TBG 7 (!) years ago. 

I've been craving these cookies lately and wanted to see if they could be made refined sugar-free with coconut sugar (they can!) and I made some updates to the post body as well. 

Love love love the butterscotchy flavor of teff here, which pairs beautifully with chewy oats, toasty walnuts, and bittersweet chocolate. When perfectly underbaked, these stay moist and chewy for days. Or chill the dough balls and bake them off to order for warm, fresh cookies every day. Bojon appétit!

Recipe linked @the_bojon_gourmet. 
https://bojongourmet.com/gluten-free-oatmeal-teff-chocolate-chip-cookies-cookie-mix-gift-in-a-jar/

#teff #teffflour #glutenfreecookies #alternativeflours #alternativebakerbook #alternativebaking

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