At -10 degrees, enjoying a snow day can become tricky for an outdoorsy soul.


Upon waking this morning, the grand total inch count for snow is 4 at the hill. We went to sleep last night, post mini snowboard session and homemade pizza eating, all the while it was still snowing. I attempted to convince Chad it was way too dangerous for work travel and tried to get him to stay home and play. (It didn’t work, as I had already guilted him into coming out yesterday.)

Today started off with some reading and re-centering. Then after coffee follwed an immediate thought of, I want muffins.

I had buckwheat pancake mix laying around and started researching whether or not this would transfer into a muffin. After reading, I decided that it would and so I found a great recipe for Buckwheat Raisin Carrot Muffins.

Doesn’t that sound amazing?!

It sounded to me like carrot cake minus the gluten and dairy. And regardless of how faddish it sounds, we could ALL use a little less gluten and dairy. Myself included.

As Chad prepared himself with 22 layers and gigantic snow shoes with his business attire to trek into work , I combined the following ingredients. I created some drastic substitutions to an amazing recipe I found at a couple’s website called The Whole Life Nutrition Kitchen.


3 cups buckwheat pancake mix
½ cup brown sugar (or you can use Sucanat or maple sugar)
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ginger powder
1 1/4 cup olive oil and 1/4 cup water (I never keep veggie oil at home anymore)
¼ cup melted ghee
2 teaspoons vanilla
1 cup grated carrots
½ to 1 cup raisins and dates, soaked for 10 minutes in ¼ cup water (then drain)

(I adventurously eliminated some of the oil in this recipe as I had no applesauce…{must start to keep that in stock here for baking} and added water. Currently, the muffins are cooking, and they smell amazing. But what I have no idea of, is how they will taste due to the crazy substitutions.

OH MY GOODNESS!!!!! They taste SO darn good! I’m eating one right now, as I type, slathered with a bit of all natural peanut butter. YUM.)

Here are the remainder of the instructions:

Preheat oven to 375 degrees F. Lightly oil muffin tins or line with paper muffin cups.

In a large bowl combine the buckwheat flour, sugar, baking soda, baking powder, sea salt, and spices. Mix well.

Place apple sauce into a separate bowl and add the melted coconut oil, vanilla, carrots, and raisins; whisk together. Pour the wet ingredients into the dry and gently mix together being careful not to over mix.

Spoon batter into oiled or paper lined muffin tins. Fill each muffin cup to the top. Bake at 375 degrees F for about 25 minutes. Loosen sides with a knife and gently take out of tins and place onto a wire rack to cool.

Happy Snow Day baking!


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