Would you like to bake something sweet for tea, but without sugar and wheat flour? I propose a step-by-step recipe with a photo of buckwheat muffins with chocolate. Soft, chocolatey, and the taste of buckwheat is completely invisible. Video recipe.
The recipe for homemade cakes from the series is easier to come up with - buckwheat muffins with chocolate. Fragrant, soft, delicate, moderately crumbly and very tasty. If baking without wheat flour is relevant for you, take note of the recipe! It does not take much time to cook, so if you wish, you can pamper your family with fresh pastries even in the morning for breakfast. The main thing is to have boiled buckwheat flour on hand, which can now be bought without any problems in any supermarket. It is convenient to prepare such muffins from the remains of buckwheat porridge, which is left over from yesterday's dinner.
It is worth noting that the proposed muffins are not only tasty, but also healthy. Since buckwheat does not contain gluten and is a source of vegetable protein. It contains all the B vitamins and amino acids that our body needs. It is easily digested by the stomach and has healing and nourishing properties.
Instead of chocolate, you can use cocoa powder, but then choose a high-quality one, and add granulated sugar to your taste, preferably brown, to the dough. Take black chocolate for the recipe with a cocoa content of at least 70%. You can experiment with the ingredients: replace part of the buckwheat flour with ground nuts or whole grain wheat flour, use butter instead of vegetable oil.
See also how to make pumpkin and buckwheat baked goods.
- Caloric content per 100 g - 259 kcal.
- Servings - 4
- Cooking time - 30 minutes
Ingredients:
- Boiled buckwheat porridge - 100 g
- Vegetable oil - 25 ml
- Eggs - 1 pc.
- Salt - a pinch
- Dark chocolate - 50 g
Step-by-step preparation of buckwheat cakes with chocolate, recipe with photo:
1. Break the dark chocolate into pieces and place in a deep bowl.
2. Melt the chocolate in a water bath or microwave oven. Make sure that it does not boil, otherwise it will acquire an unpleasant bitterness, from which it will be impossible to get rid of.
3. Pour vegetable oil into the melted chocolate and stir until smooth.
4. Break the eggs and separate the whites from the yolks. Send the yolks to the chocolate mass and mix, and place the whites in a clean and dry container without drops of moisture and fat.
5. Boil buckwheat porridge in a way convenient for you. This can be done on the stove, microwave or oven. How to cook porridge in any of these ways, you can read in step-by-step recipes with photos, which are published on the pages of the site. To find them, use the search bar.
6. Grind the boiled buckwheat porridge with a blender until smooth.
7. Send the buckwheat puree to the bowl with the chocolate mass.
8. Stir the food well.
9. Add a pinch of salt to the egg whites and beat with a mixer until firm white peaks.
10. Add one tablespoon of whipped proteins to the chocolate-buckwheat dough.
11. Gently stir the dough, in one direction, so that the proteins mix into the dough, while remaining airy.
12. Divide the dough into silicone baking tins. If you are using iron molds, first lubricate them with a thin layer of vegetable oil. Paper forms do not need to be smeared with anything.
Heat the oven to 180 degrees and send the muffins to bake for 15-20 minutes. Check readiness with a wooden stick, on which there should be no sticking. Otherwise, continue baking the buckwheat cakes with chocolate for another 5 minutes and then try cooking again. You can also bake one large cake from this dough. Then the baking time is 40-45 minutes.
See also the video recipe on how to make muffins with buckwheat and cherries. Julia Vysotskaya's recipe.
