Category
Savoury
Servings
12
Prep Time
10 minutes
Cook Time
25 minutes
Who needs eggs with these breakfast-ready beauties!
They also make a perfect picnic addition (stored in a silicone pouch and eaten with bamboo cutlery of course!)
Ingredients
-
100g plain flour
-
75g gram flour (or just use 175g plain flour instead)
-
240ml dairy-free milk
-
1 large or 2 small carrots (peeled and grated)
-
60g sun dried tomatoes (chopped)
-
1/2 garlic clove (crushed)
-
60g vegan pesto (plus 1 tablespoon more for on top)
-
1/4 teaspoon of salt
-
1 1/2 teaspoon of baking powder
-
1 tablespoon of pumpkin seeds
-
1 tablespoon of sunflower seeds
Directions
Begin by preheating the oven to 180c and placing your Sasstainable muffin cases into a muffin tin.
In a large bowl combine the milk, grated carrot, 30g of the sun dried tomatoes, garlic, pesto, and salt.
Next add the plain and gram flour and baking powder and combine.
Split the mixture between the muffin cases and top with the remaining chopped sun-dried tomatoes. Add a tiny dollop of pesto to each and then sprinkle over thepumpkin and sunflower seeds.
Bake in the oven for 25 minutes. Enjoy!
Recipe Note
These will store in the fridge for a few days.
By the way, did you know that gram flour is made of chickpeas!? You can usually find it in the world foods section of the supermarket - it's often used in Indian cuisine.