The Vegan Chef School

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Sun Dried Tomato Muffins

Prep time - 20 minutes

Cook time - 30 minutes

Difficulty - Easy

Serves / makes - 6

Ingredients

100g walnuts, finely chopped

100g porridge/fine oats

100g gram flour 

3T nutritional yeast 

2t dried oregano

1t bicarbonate of soda

150g sun dried tomatoes, blended to a paste

1T apple cider vinegar 

400ml water 

150g broccoli florets

1-2T oil from the sun dried tomatoes

Equipment

6 hole muffin pan

Mixing bowl

Mixing spoon

Baking paper

Method

  1. Set your oven to 170c/340f, line a 6 hole muffin tin with baking paper.

  2. In a large bowl mix the walnuts, oats, gram flour, nutritional yeast, oregano and bicarbonate of soda.

  3. Add the sun dried tomato paste, vinegar and water, mix in well, pour the batter into the muffin tin.

  4. Mix the broccoli florets with the oil, place them on top of the muffins.

  5. Bake for around 30 minutes, until they are completely cooked through.



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