These cups are a combination of three grains: quinoa, millet and buckwheat.

Quinoa is one of the world’s most popular health foods. It is a complete protein source (it contains all nine essential amino acids) high in iron, magnesium, and fiber.

Millet has loads of nutrients and is considered to be one of the most digestible and non-allergenic grains available. It is one of the few grains that is alkalizing to the body.

Buckwheat is a healthy carb and a good source of fiber and magnesium. It is filled with nutrients and antioxidants.

All of which is a good reason to enjoy this recipe.


Preheat oven to 200 °C. Line a 12-hole muffin pan with paper cases or grease the pan with oil.

The base for this recipe is quinoa, millet and buckwheat that have been soaked for 6 – 8 hours. Once the grains have been soaked, rinse them well, and let them drain thoroughly.

Put them in a blender and add 0.5 dl water, baking powder, salt, olive oil, garlic powder, turmeric.


Blend on high speed until it all starts to come together. If the batter is too thick add few more tablespoons of water. Now add psyllium and blend for another 10 – 15 seconds until you get thick and sticky batter.


One note on psyllium: Adjust all seasonings and spices before adding psyllium because once you add it, the mixture starts to get really thick really fast.

Spoon the batter into the cases filling each liner 1/3 full. Using oiled hands, flatten the batter, making small pancakes.


Bake for 20-25 minutes until golden and crispy.


Serving suggestion

You can fill each cup with beet hummus (see recipe), top with chickpea flour scramble (see recipe) and sprinkle with chopped chives.






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