This non-classic holiday cake is a blend of two ingredients that I really love – homemade kefir and coffee. With the addition of carob and Arabic coffee blend spices (thank you dear Silvija 🙂 it becomes a real delicacy.
I’m wishing you abundance of love and health!
Ingredients and preparation steps
Preheat the oven to 190°C .
Quantity is sufficient for 16 muffins.
Dry ingredients
- 175 g gluten-free oats
- 150 g buckwheat flour
- 100 g of carob flour
- 1 baking powder
- 1 teaspoon of baking soda
- 2 teaspoons of Arabian coffee spice blend (cardamom, cinnamon, clove, pimento, nutmeg, pepper)
- 50 g of cane sugar
Wet ingredients
- 50 g melted butter
- 250 ml of Turkish coffee (room temperature)
- 150 ml of homemade kefir
- 3 eggs
Mix dry ingredients in a bowl.
Whisk the wet ingredients in a separate bowl and add them to dry ones (little by little), while stirring with a wooden spoon until all ingredients are totally combined. It’s important that all ingredients are room temperature.
Scoop the batter evenly into the muffin moulds.
Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool completely.
Glaze muffins with homemade rosehip jam and serve with coffee or tea.
Enjoy!
