Hey there!
It feels like ages since I’ve written a blog post, especially one evolving around baked goods. I just haven’t been getting around to doing any baking lately. I feel like I’ve constantly been on the run in the past weeks, I haven’t had a single day of just doing nothing. This is not me complaining though, I actually like being busy, I really do. Though of course I need some down time on the odd occasion and baking is usually one of the things I do when I want to spend some time with just myself and my thoughts.
Today I had my day off uni and although I’ve got plenty of things to write and read at the moment I took 30 minutes off doing uni work and got that oven going. When I was thinking about what I could create for you (and me) today I wanted to go for something fresh and somewhat spring appropriate. So no chocolate for once, no cinnamon and no apples and whatever other wintery ingredient you could thing of. As there is still a very limited variety of fruit available I decided to go for something lemony as lemons happen to be one of the things we’ve always got on hand. However, I didn’t feel like an ordinary lemon cake, so last year… No but seriously ordinary lemon cake is just not the most exciting and tasty thing, is it?!
That is when I had a little throwback to my time in Australia, which was in 2012 by the way, it’s been four years already. I remembered going on the so called leadership retreat with my year group and of course at some stage we had our morning tea, cause morning tea in Australia seems to be a very important thing in Australia. I’ve honestly never experienced a culture where eating something mid-morning was so emphasized on. However, instead of having the usual granola bars, fruit or Shapes the most amazing muffins were served. I can’t remember all of the different kinds, but I do remember there being lemon poppy seed muffins. A thing I had never tried or heard of before that day. This might seem odd to you English speaking folk, but lemon poppy seed cake is actually not a thing in Switzerland, at least I have never seen it here up to this date. That is why I decided to create my own lemon poppy seed muffin recipe and to make it even a tad more special I decided to add coconut to the mix and that is the story of how these heavenly coconut and lemon poppy seed muffins, which are by the way gluten-free, were created.
- 1 cup buckwheat flour
- 1.5 cups shredded coconut
- 1tsp baking powder
- peel of 1 lemon, approx. 1 tsp
- ¼ cup poppy seeds
- 1 cup raw cane sugar/ coconut sugar
- ½ cup soy yogurt
- ½ cup soymilk
- Glaze:
- 1tbs and 1tsp lemon juice
- 50g icing sugar
- 200ml chickpea water (the amount in one large can of chickpeas)
- 2tbs lemon juice
- Preheat your oven to 180°C
- Add buckwheat flour, shredded coconut, baking powder, lemon peel, poppy seeds and the sugar into a large mixing bowl.
- Whip your chickpea water until it forms stiff peaks, similar to the concistency of whipped egg whites.
- Add the soy milk, soy yogurt and lemon juice to the dry ingredients and mix until well combined.
- Fold under the whipped chickpea water.
- With the help of an îce cream scoop distribute the batter onto the muffin liners. Add one scoop to each muffin liner, you will get approximately 14-16 muffins with this amount.
- Place your muffins in the preheated oven and bake for 20 minutes or until a tooth pick stuck in the middle comes out clean.
- When your muffins are done let them cool completely. Then whisk together the lemon juice and the icing sugar and drizzle your muffins with the glaze. Top with lemon peel and poppy seeds.
Voila, there you have it. Coconut lemon and poppy seed muffins, they’re vegan, they’re gluten-free and most importantly they’re absolutely scrumptious! In fact I am going to have one right now, so bye people, I need to enjoy my muffin now and one of the things I don’t do is eat in front of the computer. By the way if you are looking for another gluten-free treat I’d highly suggest you also try my coconut brownies, they’re AMAZING as well.
Bisous
Hi Fanny
Thank you very much for sharing this recipe, its delicious! I didn’t have the poppy seeds at home so I just replaced this ingredient with black sesame. Harmonizes very well with the chickpea water too.
Hi Laura! Oh that’s great to hear, thank you for letting me know, that you tried my recipe and thanks for letting me know about the substitutions. It’s always helpful for other readers to see if the ycan swap an ingredient and still have a tasty result:)