Chocolate, Raspberry, Buckwheat Muffins | TENDING the TABLE

It’s been a challenging week emotionally. Without getting too political here, I’ll just say I’ve been feeling frustrated, dismayed and disappointed with the current state of the nation (If you want more specifics feel free to check out the links I’ve been posting on Facebook). It’s been a crash course in civics and political activism and I’m finally beginning to feel empowered again. I have hope and faith and determination to do what is necessary and right. Part of that means reconsidering how to most effectively raise awareness about sustainable agriculture. There are so many issues and I know it can be overwhelming and paralyzing, but I firmly believe that as long as we keep our eyes, ears  and hearts open, we will know what to do. That being said, I  want to continue to bring you thoughtful content that focuses on issues, information and concrete action surrounding your food choices and why they matter to help guide you in the right direction.

For today though I’ll leave you with a poem and the recipe for these chocolate, raspberry, buckwheat muffins. They’re a decadent breakfast, a great snack and  also a romantic treat perfect for Valentine’s. They’re dairy free (because methane emissions from cows is a serious problem) and use a mixture of Einka flour (which is high in protein and vitamins and grown and milled right here in the Methow Valley) and buckwheat flour for a hearty, rich flavor. Enjoy!

Wild Geese by Mary Oliver

You do not have to be good.
You do not have to walk on your knees
For a hundred miles through the desert, repenting.
You only have to let the soft animal of your body
love what it loves.
Tell me about your despair, yours, and I will tell you mine.
Meanwhile the world goes on.
Meanwhile the sun and the clear pebbles of the rain
are moving across the landscapes,
over the prairies and the deep trees,
the mountains and the rivers.
Meanwhile the wild geese, high in the clean blue air,
are heading home again.
Whoever you are, no matter how lonely,
the world offers itself to your imagination,
calls to you like the wild geese, harsh and exciting —
over and over announcing your place
in the family of things.

Chocolate, Raspberry, Buckwheat Muffins

Makes 6 large muffins

INGREDIENTS

1 certified humane egg

1/2 cup coconut milk yogurt

1/4 cup coconut oil, at room temperature

1/4 cup chopped bittersweet chocolate

3/4 cup coconut sugar

1/3 cup unsweetened cocoa powder

1/2 cup buckwheat flour

1/2 cup einka flour or whole wheat flour

1  teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup frozen raspberries

1/2 cup bittersweet chocolate chips

PROCEDURE

Preheat the oven to 350° F. Line a muffin tin with muffin papers.

In a large bowl, whisk together the egg and yogurt. Melt the coconut oil and chocolate in a double boiler or a bowl set over a pot of barely simmering water, stirring occasionally. Pour the melted oil and chocolate into the bowl with the egg and yogurt, whisking until smooth. Add the dry ingredients and whisk again until smooth. The batter will be quite thick. Stir in the raspberries and chocolate chips.

Transfer the batter into the muffin tin, filling the wells to the top.

Bake for  20 to 25 minutes. The muffins should puff up and begin to crack on the tops. Allow to cool slightly before removing from the pan and serving.