When these savory muffins have had a few hours to cool they become even thicker (you may feel to drink a little), because that is the nature of chickpea flour. They are not soft inside like a traditional muffin. To soften them up you might try adding to the mixture 1 blended banana, 1 cup of apple sauce or even 1 small blended plantain and give it a go!
While they taste pretty good on their own, they can be sliced and made into sandwiches using fried plantain and toasted tomato or eggplant which you can just put in the toaster oven on some foil.
These muffins are sure to satisfy those mid-morning munchies, and as I said, are a shoo-in for any brunch or Ital gathering! As a bonus they are great little snacks for the entire family on the go!
Store in the fridge in ziploc or container, Give them a toast and they are perfect! Four days later, toasted with butter – pretty amazing still!
You will need:
2 cups chickpea flour
2 tbs flax meal
1 tsp salt
1.5 tbsp coconut oil
2 1/4 cup warm water
Ground seasonings ½ tsp: turmeric, cumin, ginger, dried oregano/basil
Fresh seasonings finely chopped:
1 tomato
½ onion
2 stalks chive/leeks stalks
1 leaf shadon beni (if you have)
1 pimento
(Very finely grated ginger, turmeric are optional instead of ground; and a finely grated carrot pumpkin or zucchini no more than ¼ cup can be added)
Large bowl
2 muffin tins or 1 bread tin
spoon
Method:
Set oven on low heat or around 120-130 C.
1 tomato
½ onion
2 stalks chive/leeks stalks
1 leaf shadon beni (if you have)
1 pimento
(Very finely grated ginger, turmeric are optional instead of ground; and a finely grated carrot pumpkin or zucchini no more than ¼ cup can be added)
Large bowl
2 muffin tins or 1 bread tin
spoon
Method:
Set oven on low heat or around 120-130 C.
Mix all dry ingredients and ground or powdered seasonings well in large bowl.
Add oil and water, and mix.
Add the fresh seasonings and combine well.
It should form a thick, sticky dough, like a very thick batter.
Grease the muffin tins well with coconut oil first. Use the spoon to fill each muffin hole to the top with batter.
Set on the top rack of oven and allow to bake for no more than 40 minutes. By then they should be a nice brown colour, and a knife inserted should come out clean.
Cool then remove to a plate or cooling rack - I used a spoon and gently pried them out, they didn’t break. Allow to cool some more.
Just give them a try! I find them to satisfy cravings for fish if you are just starting a meatless diet!
Stay Ital and Blessed
Ila
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