Buckwheat Apple Rounds



  2 Free Range Eggs

(optional spoon of  kefir/ organic creme fraiche)

  1 cup stewed apple

  150g buckwheat flour

1 tbsp maple syrup (optional)

Pinch of mixed spice

1/2 pint or 284 ml water 


preheat oven to 220'.

1. Make a batter with the water and the flour. Whisk so its nice and airy.

2. In another bowl, whisk the eggs and add the spoon of kefir/creme fraiche if using.

3. Add the pinch of mixed spice & tbsp maple syrup to the stewed apple, and add stewed apple to the whisked eggs.

4. Fold the buckwheat batter mix into the bowl with the stewed apple & whisked eggs

5. Pour the mix into a muffin tray, and bake for 15 mins on the top shelf until browned.

Leave to cool & enjoy!

These are great for packed lunches, breakfast, and mid afternoon snacks. They are very soft - reminiscent of  custard tarts in texture. I like them soft but if you'd prefer them to be more like a cake, add the flour directly to the eggs (and a pinch of baking powder.

Experiment and ENJOY!!