A recipe for healthy, delicious and savory gluten-free muffins with helda flour and seeds. Very simple, yet somehow different from everyday.

For all those who want to try new combinations, as well as for those who are gluten intolerant, Held flour muffins are the right choice. Helda flour will enrich the dough nutritionally, and the taste will be more interesting.

Stefanija Nestorovska, which stands behind instagram profile and the blog snestorovska.com brings you an easy recipe for Helda Muffins Enriched with Seeds.

They make a fantastic breakfast or relaxed weekend dinner, and you can wrap them in foil and pop them in your bag as a snack while you're at work or running around town or the parks.

Ingredients:

– 200 g (1 cup + 1/2 cup + 2 spoons) buckwheat flour
– 150 g (1+2/3 cup) oat flakes
– 100 g (3/4 cup) almonds
- 6 tablespoons ground flaxseed
– 100 g (3/4 cup) pumpkin seeds
– 100 g (3/4) of sunflower seeds
- 6 tablespoons sesame
- 1 teaspoon of salt
- 1 teaspoon of rosemary
- 1 teaspoon oregano
- 1 teaspoon of baking powder
– 480 ml (2 cups) of almond milk

Preparation:

Heat the oven to 180 degrees and place capsules or baking paper on a muffin pan. If the pan itself is non-stick, just add a little cooking oil to make it easier to remove the muffins. Feel free to use a bread pan instead of muffins.

Add almonds and oat flakes to a blender or chopper. It is blended until the texture of flour is obtained. Add the mixture to a large deep bowl. Add all other ingredients except sesame and milk.

Mix everything well until all the ingredients are mixed and distributed.

Add the almond milk and mix well again. The mixture will start to thicken quite a bit and you may want to add more liquid, but don't.
Stir well so that everything is completely mixed and combined, and don't forget the bottom part of the bowl because dry mixture can often be left behind there.

Leave the mixture to thicken for about 10 minutes. You may need more. So there must not be any liquid left, it must be extremely thick.

Divide the mixture into 12 muffins. This is the most tedious part because the mixture is a little hard to shape, but feel free to add a little oil to your hands, shape into balls and insert them into the muffin tins.

At the end, the sesame is added, and only on the surface of each muffin and with your fingers, gently press it into the dough.

Bake for about 30 minutes. The muffins are ready when they have a slightly crunchy texture.

Allow to cool and come to room temperature before removing from the pan or slicing.
They can be stored at room temperature for 3-4 days, in the refrigerator for 1 week or in the freezer for up to a month. They are delicious slightly toasted on a toaster.

Notes and tips:

→If you don't have ready-made helda flour, you can blend helda grains to get flour.

→Almonds can be replaced with any raw nuts. I used almonds because they have the most neutral taste.

→You can blend ground flaxseed yourself or buy it already blended. It can also be replaced with chia seeds, or make a mix of chia and flax. Example: 3 tablespoons of chia seeds with 3 tablespoons of flaxseed.

→You can freely replace or adapt the spices. It would be delicious if you add some cumin or leave them simple, without spices. The choice is yours.

→Almond milk can be replaced with any plant or animal milk.