INGREADIENT

• 2 cups quinoa cooked cooled
• 1/2 cup buckwheat flour
• 1/2 cup shredded coconut
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 2 eggs
• 1/2 cup coconut sugar
• 1/4 cup coconut milk
• 1/4 cup passionfruit pulp
• 1/4 cup olive oil

Direction

1. Preheat oven to 180C. Line a muffin tin with paper cases.
2. Tip dry ingredients – quinoa through salt – into a large bowl. Stir to combine, then make a well in the centre.
3. Combine remaining ingredients – eggs through oil – in a jug and whisk until smooth.
4. Pour wet ingredients into dry and stir until fully incorporated. Divide into lined muffin tin holes.
5. Bake for 20-22 minutes until a skewer inserted into the centre of each muffin comes out clean.
6. Turn out onto rack to cool completely.