Pumpkin Chocolate Buckwheat Muffincake!

IMG_9946

Hooray!! Today is the day i finally celebrate my persistent and childish insolence to follow any form of recipe for baked goods!

I can never seem to find a recipe that sits just right for me – it is either too ‘betty crocker’ or too über-healthy, or just not moist or buttery enough!So, like any greatly insane and passionate cook, I whisk my way through endless batter-splattered hours of trial and error, gravel muffins, concave cupcakes and on and on.

The latest obsession in my kitchen: soaking buckwheat before i go to sleep, and in the morning transforming it into; pancakes, muffins, oatmeal, risotto, and finally today, Muffincakes! It is basically a cake, but maybe a little less sweet, and best enjoyed with melting butter… And boy, it worked!

So next time you have left over roast pumpkin from dinner, you best be soaking your buckwheat for the coming morning! IMG_9945 YOU WILL NEED:

  • 1 cup raw buckwheat groats (soaked overnight, then drained)
  • 1 cup leftover (or not-leftover) roast pumpkin (better if it is roasted in large thick slivers, as it retains more moisture)
  • 1/3 cup honey, or sweeter of choice
  • 200g salted butter or coconut oil (I used butter : )
  • 2 eggs – separated yolks & whites
  • 2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 50g dark chocolate (anywhere from 60% – 75% cacao) – roughly chopped

IMG_9931 Separating the yolks is my favorite part of the process… Such a delicate yet powerful sphere just barely held together in the palm of your hand 🙂 Yes, I play with my food. IMG_9925   METHOD: Pre-heat your oven to 180 Celsius/350 Fahrenheit. Place your buckwheat in a food processor along with the roasted pumpkin (skins removed), egg yolks, honey, cinnamon, baking powder and salt. Blend for a good few minutes to incorporate thoroughly. Separate half of the mixture into a bowl (the separation is for the half pumpkin/half chocolate swirl effect). Meanwhile, whisk your egg whites in a large bowl until they just form peaks, and place half in another large bowl (I know, it’s excessive, but it looks so pretty!). Heat your butter on a very low flame until just melted, then pour half of the melted butter into one of the pumpkin-buckwheat batters. Stir well to incorporate, then fold through one half of your egg whites until just mixed through evenly. Then, return the butter to a very low flame and add your chocolate bits. Stir consistently until just melted, then add to the other half of batter – stir to incorporate and then add the the other half of egg-whites and just fold through. Grease a small baking dish with butter, and pour the non-chocolatey batter in. Then dollop the chocolate goodness through, using the other end of your spoon or a skewer to make your swirly designs… Bake for about 20 minutes until just cooked through. It should still be fairly moist for optimal enjoyment. Then serve piping hot with butter and celebrate for the love of pumpkin and chocolate! (and buckwheat)… IMG_9983 IMG_9966 IMG_9955

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