12 muffins
◗ Ingredients:
- Batter:
· 2 cup chickpea flour
· ¼ Nutritional yeast
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1 tsp salt
· 1 tsp garlic powder
· 1 tsp ACV
· 1 cup water (+ ¼ to ½ cup if necessary)
- Fillings:
o Option 1:
· 1 small zucchini
· 8 cherry tomato (or 1 tomato)
· ½-1 onion
· 10 Olives
· 2 tbsp sunflower seeds (or any other seed)
· 1/3 cup cashew sauce (optional)
o Option 2:
· ~1 cup Broccoli
· 8 cherry tomatoes (or 1 tomato)
· ½-1 onion
· 1 tbsp of oregano (optional)
· 1/3 cup cashew sauce (optional)
o Option 3:
· Any veggies you enjoy or have on hand J
· 1/3 cup cashew sauce (optional)
◗ Procedures:
1) In a large bowl mix together all the dry ingredients of the batter, than add the wet ingredients and mix until smooth (add more water if necessary to get a thick smooth consistency)
2) Cut up the veggies of your choice into small cubes, strips, fleurettes, etc. Sauté any veggies that take longer to cook (ex: Broccoli, onion, zucchini).
3) Add the veggies into the batter and mix until the veggies are well coated with the batter. (if you are doing two different fillings, separate the batter to two parts and add the fillings accordingly).
4) Add the batter into a pre oiled muffin tin (you can also coat it with a light layer of chickpea flour), I like using an ice cream scooper to do this.
5) Create small dents in the center of the muffins and add in the cashew cheese (this step is optional, but very recommended as it adds great flavor).
6) Top the muffins with some oregano or any seeds of your choice.
7) Place the muffins in the oven at 350 degrees Fahrenheit (or 180 degrees Celsius) for 20-25 minutes.
8) Enjoy right then and there or store for a later time! (keep in fridge for 3-4 days or in freezer for longer).
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