Gluten free vegan savoury breakfast muffins | Zucchini and tomato muffins
Ingredients
- 3 large french shallots, finely sliced
- 1 1/2 cups almond meal
- 1 cup brown rice flour
- 1/4 cup arrowroot flour
- 1 teaspoon bicarb soda
- 1 teaspoon baking powder
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- 1 cup water
- 1/4 cup coconut oil, melted
- juice of a whole lemon
- zest of a whole lemon
- 1 1/2 cups cherry tomatoes, quartered
- 1 zucchini, grated
- 1 handful basil, roughly cut
- 1 bunch of chives, roughly cut (optional)
- 1 teaspoon sumac
- 1 teaspoon beetroot powder
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments