Tri-Doshic Holistic Rhubarb Muffins recipe

Gluten-free and vegan of course! 🙂

Easy, healthy , Tri-Doshic!

Full of flavor, easy to prepare, filled with holistic and nourishing ingredients. My muffins are the perfect start into the summer season! Use fresh rhubarb, so that you can get it´s full amount of ingredients!

It is rhubarb season and we need to eat this delicious veggie which is pacifying to all three Doshas in the best possible way! As a muffin. A muffin that is so healthy that you can have it for breakfast!

Just a few ingredients and easy to prepare when you own a blender! So here we go:

You will need:

Rolled Oats

Baking Powder

Buckwheat flour

Flax and Chia Seeds

A ripe banana

Sweet dates or figs

Plant based milk

Almond butter

Vanilla and Cinnamon

Rhubarb

Coconut sugar or Agave juice as a sweetener

As you can see, those ingredients are full of nutrients and plant based goodness! At the end of the recipe I explain a bit to the qualities of the ingredients and balanced it out, so that the recipe is Tri-Doshic, means – it is save for all three Doshas to eat! But now, let´s get in the kitchen!

Get the recipe here now:

Preparation time                       30 Minutes

Baking time                                30 Minutes

Servings                                      12 Muffins

Ingredients:

½ cup of rolled oats (gluten-free is optional)

2 tablespoons of buckwheat flour

½ cup of plant based milk

1 banana (very ripe)

7 dates or figs, soaked in water overnight

2 small stalks of rhubarb

1 teaspoon of baking powder

2 tablespoons of almond butter

1 tablespoon of chia seeds

1 tablespoon of flax seeds

1 teaspoon of cinnamon

1 teaspoon vanilla

(Alternative: there are some vanilla sugar mixes available – organic ones with raw sugar are awesome to replace it).

2 tablespoons of your sweetener of choice

Preparation:

  1. Cut the rhubarb into small cubes and set aside.
  2. Mix the rolled oats, the flaxseeds, the chia seeds, baking powder, buckwheat flour, vanilla and cinnamon in a blender and make flour out of it. Set in a bowl.
  3. Preheat the oven at 200 degrees Celsius.
  4. Add the almond butter, the banana, the sweetener, and the plant based milk.
  5. Chop the dates in small pieces (maybe the most exhausting process of the whole recipe) and add them to the cake mix. Mix all with a hand mixer or a spoon. You want a batter type consistence. Not too liquid, not too sticky. Mix now the rhubarb cubes under.
  6. Pour the batter into an oiled muffin pan (but also use papers) and place two tablespoons of batter into each form.
  7. Bake for about 30 minutes at 180 degrees Celsius.
  8. Enjoy when it cooled down a bit!
You can even have them for breakfast !

Ayurvedic facts:

  1. Rolled oats and oats in general pacify Vata and Pitta Dosha, their taste is sweet.
  2. Buckwheat is pacifies Kapha because of it´s dry ingredients, the taste in sweet and pungent, astringent.
  3. Flax seeds are oily and gooey and support our digestion. It pacifies Vata and Pitta.
  4. Chia seeds are sweet and gooey and so also very Vata and Pitta friendly! They are also full of nutrients!
  5. Rhubarb is a tri-doshic veggie! It pacifies all Doshas and is very detoxing!
  6. Bananas pacify Vata and Pitta as well, because there are so gooey and heavy, they are not perfect for Kapha Dosha!
  7. Dried Dates are pacifying Pitta because of their heavy, dry and cold qualities, but the taste is sweet, which is nice for Vata. Dried figs (but a bit less) are pacifying all three Doshas.
  8. Almond butter gives the taste here. It is heavy and oily and so perfect for Vata and Pitta!

If you liked this recipe, or even tried it out, make a picture and send it! And leave some love in the comments or on Instagram! 🙂 Namaste!

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