‘an ideal addition to a picnic, kids’ school lunch boxes or a treat with a salad during the working day. I just love chickpea flour, the flavor, the texture, the natural colour… These are so easy to make that you can have fresh muffins every day. Don’t be tempted to freeze them as the texture changes’
You will need:
- 3 cups gram flour (chickpea flour)
- 3 tablespoons olive oil
- 1 1/2 cups water
- sea salt and freshly ground pepper
- 2 cups fresh vegetables of your choice of your choice, I used steamed kale (finely chopped), barely cooked cauliflower (barely cooked, broken into little florettes), raw grated carrot and butter nut squash (caramelized with skin on and cut into small cubes)
- 2 tablespoons chopped sundried tomatoes (remove all the salt)
- a pinch of minced garlic
- 1/2 teaspoon herbs de provence
- 3 eggs, beaten
- 1 teaspoon bicarbonate of soda
- 50 g grated and 50 g grated hard white gbejna (if you do not live on the island use a white goat’s cheese)
- 2 teaspoons baking powder (gf)
Sift the gram flour. Add the bicarbonate of soda and baking powder.
Prepare the vegetable and mix them gently in a bowl. Add the minced garlic and herbs and seasoning.
Mix the olive oil with the eggs.
Add the vegetable mix and half the grated cheeses to the gram flour and gently mix until they are coated all over but make sure you do not break the vegetables up.
Add the egg mixture to the dry mixture. Gently mix in but do not over mix. Add enough water a little at a time to achieve dropping consistency.
Prepare a muffin tray with paper cases.
Spoon the mixture into the paper cases.
Sprinkle with grated cheese on top, just a little, do not over do it.
Bake at 180 C for 12 minutes.
Allow to cool before removing from the muffin tray
‘They are soooo delicious’