Gluten free, egg free, dairy free! Perfect for lunchboxes and snacks.
Freeze and pop a couple in your lunch box in the morning.
Makes 24 generous mini muffins
Preheat oven to 200° Celsius bake. Grease two mini muffin trays with coconut oil or olive oil.
Dry ingredients:
1/2 cup almond meal
1/2 cup chickpea flour
1 cup buck wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 a teaspoon of turmeric powder
1 heaped teaspoon of garlic powder
1 heaped teaspoon of onion powder
a pinch of cayenne pepper
3 tablespoons of nutritional yeast
1 teaspoon of hackers Celtic sea salt
ground black pepper to taste
Wet ingredients:
2 medium-size zucchinis
1/2 a red onion
1 ear of fresh corn, chopped off the cob
1 tablespoon apple cider vinegar
1 flax egg (mix in a cup, 1 tbsp ground flaxseed + 2 tbsp water - leave to sit 5 mins)
1 cup plant milk of choice
METHOD
Mix dry ingredients in a bowl using a fork.
Using a food processor, or Thermomix, process the zucchini and red onion for a few seconds until finely chopped.
Add the rest of the wet ingredients to the chopped vegetables.
Add the wet ingredients to the dry ingredients and gently mix until just combined.
Bake in the oven at 200°C for 20 minutes until golden, allow to cool and remove from muffin trays.
