I got everything ready, and thought I would document the process in case the recipe turned out, but my camera stopped working. Actually, It wouldn't even turn on. Thankfully, I can take pictures with my phone, although the photo quality is poor. I did the best I could to edit them with the limited capabilities of the Weebly app on my phone, but I'm still disappointed with the results. It was an interesting challenge, though.
To make the flour I weighed buckwheat, millet, and white rice, dropped the grains into my little coffee/spice grinder, and ground it all to a powder similar in consistency to fine table salt, about 20 seconds. I think I should have done it for longer, closer to 30-60 seconds, as the rice and millet were a still a bit gritty in the final muffins. A blender would work just as well—but not a food processor. If you wish to skip the grinding step, you can replace the whole grains with an equal weight in gluten-free flours or flour blend. I would just be guessing if I gave you a volume equivalent.
One last tip: toss the frozen blueberries in 1 teaspoon of corn starch before stirring into the batter to keep the berry juice from turning everything purple. The rest of the recipe is straight forward.
makes 6 small muffins
1 rooibos tea bag (or other tea)
1/2 cup boiling water
50 grams millet
50 grams buckwheat
40 grams white rice
1/4 teaspoon psyllium husk powder
1 teaspoon baking powder
zest of 1 lemon
3/4 cup fresh or frozen blueberries
1 teaspoon corn starch
1/2 cup mashed banana
1/4 cup brown sugar
Add the rooibos (or other tea) tea bag to 1/2 cup boiling water and set aside to steep while you prepare the other ingredients.
Whisk together the flour, psyllium husk, and baking powder in a medium bowl.
Toss the frozen blueberries in 1 teaspoon of corn starch.
To your health and happiness,
Beans and Rice