A little summer treat, the buckwheat and rice flour make these little cupcakes great for gluten free folk, and are a healthier option than refined white flour, while still giving a soft cakey texture. A 50:50 mix of the flours gives me the same consistency as ‘normal’ flour, and tastes so much better than replacing with wholewheat when you’re trying to avoid white flour.
Did you know the buckwheat flour isn’t actually wheat? It comes from the rhubarb family and is a complex carb grass grain – I really like swapping it for plain flour.
These are fabulous little bites of happiness – I don’t think you’d know they weren’t packed with sugar!
Let me know what you think! x
Makes 10 cupcakes
- 2 x ripe bananas, mashed
- 75g butter
- 2 x eggs
- 60g rice flour
- 60g buckwheat flour
- 2tsp baking powder
- 2/3tsp agave syrup
Pre-heat the oven to 180 degrees Celsius.
In a large bowl, cream the butter until smooth. Whisk the eggs and beat into the smooth butter.
Add the flours, baking powder and agave syrup to the wet ingredients.
Fold in the mashed bananas and mix well.
Spoon into cupcake moulds and cook for 20 minutes until the tops of the cakes are golden.