Really delicious and super healthy! We like the chickpea (gram) flour option. Eat fresh, or freeze to defrost and eat later. Sadly egg free baked goods do not keep and go stale very quickly out of the freezer.
Ingredients - makes 14
- 3 cups GF flour (I recommend Dove's Farm self-raising, but the muffins in the picture have gram flour instead for additional nutritional benefit)
- 1/4 cup nutritional yeast
- 1tsp baking powder (if plain flour used)
- 1tsp onion granules
- 1tsp garlic granules (optional, we leave out due to allergy)
- 1 1/4 cup oat milk
- 1/2 cup olive oil
- 1 tbs cider vinegar
- 1 cup grated courgette
- 1 cup grated carrot
- 1/2 cup red pepper diced
- 1/2 cup spinach sliced
- 1/2 cup vegan cheese + extra for topping (I recommend Cathedral City plant cheese)
- 3 tbs pumpkin seeds
- one flax egg (see here https://thereciperesource.blogspot.com/p/basic-substitutions.html )
Method
- Preheat the oven to 180C (170C Fan) and fill a muffin tin with paper cases
- Mix the flax egg and chill
- Add all dry ingredients to one bowl
- Add all wet ingredients to a second bowl.
- Make a well in the centre of the dry bowl, add the wet ingredients and combine
- Add the flax 'egg' and mix well
- Spoon into muffin cases
- Bake for 20-25 mins until golden on top.
- Leave to cool for ten minutes before transferring to a wire rack.
