Most days I practice here.
Practice doesn’t make perfect in that room.
Some days I write here.
This is just a blog, and it doesn’t have to be perfect.
Everyday I try to live my life and follow my dreams to here.
But life isn’t always what I thought it’d be, so I can only try, try, try again until it feels right.
Most days I try to write in here and fight off the fear that I’m not good enough, funny enough.
I look to the greats and wonder if they were perfect.
Nothing should be.
As they like to say when I’m doing this, practice is just what the name says, a way to keep going when you’re convinced you can’t, a way to deal with the fact that nothing is permanent, that life is fluid and complicated and usually not what you expect it to be.
Life’s not perfect and practice won’t make it so.
The same goes for time in the kitchen. I’m no gourmet chef and though my recipes are sometimes boring or bland or not entirely perfect, I post anyway. To me, the blog is just another form of practice, a work in progress, a living, breathing document of my time in the kitchen.
I’ve been playing around with buckwheat muffins and though I posted a few here, they weren’t quite
perfect what I expected, so I tried again and my efforts were totally worth it. While these muffins are still not like a traditional muffin, they’re moister and somewhere between a cake and a muffin in consistency. They still aren’t too sweet and aren’t particularly pretty, but you can’t have it all. You can work for something more.
Practice Makes Strawberry Buckwheat Muffins
(yields 10-12 small muffins)
- 2 flax eggs (2 T ground flax seed mixed with 6 T of warm water)
- 1 cup buckwheat flour (grind your own or purchase in the store)
- 1/4 cup raw buckwheat groats
- 2 T chia seed
- 1/2 t baking powder
- 1.5 t cinnamon
- 1 T coconut oil, melted
- 1/4 cup maple syrup
- 1/3 cup nut milk (or other vegan milk)
- 1.5 t vanilla extract
- 1 ripe banana, mashed
- 1/2 cup sliced strawberries
1. Preheat the oven to 350. Prepare the flax eggs by whisking the ground flax meal with warm water in a small bowl. Set aside to do its thing while you prepare the other ingredients.
2. In a large mixing bowl combine all of the dry ingredients. Set aside.
3. In a smaller mixing bowl, combine all of the wet ingredients save the banana and strawberries.
4. Mash the banana and combine with the flax egg. Mix. Then add to the other wet ingredients and combine.
5. Add wet to dry and mix until just combined. Don’t over mix. Fold in your strawberries.
6. Fill 10-12 greased or lined muffin tins with batter almost to the top. These won’t rise very much so you can fill the tins to the top and get 6 normal sized guys or you can make completely imperfect muffins.
7. Bake for 20-25 minutes.
Because these muffins aren’t perfect and aren’t filled with preservatives, they might not last that long. I store in the fridge and like to serve the over chia seed pudding. If you really want a close-to-perfect breakfast, heat the muffin up in the microwave for 15 seconds and crumble over cold chia.
Breakfast bliss. Seriously, why would you need perfection when you can have this?