Buckwheat muffin with kale and mushrooms

Ingredients:

• 150 g porcini mushrooms, chopped
• 100 g kale, chopped
• 1 clove garlic, finely chopped
• 1 tbsp fresh thyme
• 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water
• 150 g buckwheat flour
• 50 grams of oatmeal
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 1 teaspoon sea salt
• 1 teaspoon dried oregano
• 100 ml olive oil
• 150 ml. almond milk
• 1 tbsp. apple cider vinegar
• Pumpkin seeds for decoration

Preparation:

1. Preheat oven to 200°C. Line a 12-cup muffin pan with 10 baking cups. You can also use 10cm squares cut from parchment paper.
   
   Heat a little olive oil in a saucepan, add chopped mushrooms, garlic, and thyme, and simmer for about 5 minutes until the mushrooms' water has evaporated. Stir in the shredded cabbage and simmer for about 2 more minutes. Remove from heat and let cool. In a small bowl, combine 2 tablespoons of flaxseed with 6 cups of water and set aside. In a large bowl, combine the buckwheat flour, oats, baking powder, baking soda, sea salt, and oregano. Set aside.
2. In a small bowl, combine the olive oil, almond milk, and apple cider vinegar. Add this mixture to the flaxseed mixture and stir until completely combined. You should have a fairly thick dough consistency. Finally, fold in the mushrooms and kale.
   
   Divide the batter among the prepared pans and sprinkle with pumpkin seeds. Bake for about 35 minutes, or until a toothpick comes out clean. Remove from the oven once the cupcakes are done and let cool for 10 minutes before unmolding.
   
   Dessert recipe butternut squash muffins.