Sun-dried Tomato, Kale Sorghum Muffins

by LVF Admin

Sun-dried Tomato, Kale Sorghum Muffins

Sun-dried Tomato, Kale Sorghum Muffins Recipes Sun-dried Tomato, Kale Sorghum Muffins European Print This
Serves: 6 - 8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • • ¾ cup Sorghum flour
  • • 1 cup gluten-free flour of choice like quinoa, millet, or buckwheat
  • • ¼ cup nutritional yeast
  • • 1 1/2 tsp baking Powder
  • • 1 tsp baking soda
  • • 1 cup gluten free Oat
  • • 1/2 tsp Sea Salt
  • • 1 tbs Chopped Chives
  • • 1/3 cup sun-dried tomatoes diced
  • • ½ cup chopped kale or fresh spinach chopped (washed and stems removed)
  • • 1/2 tsp Garlic flakes
  • • 1 tsp Cayenne Pepper
  • • 2 tbs Hemp Seeds
  • • 3 tbs Pumpkin Seeds, plus a few extra for topping
  • • ½ Extra Firm Tofu, patted dry and crumbled (sub with halloumi or vegan yogurt)
  • • 1/2 cup Vegan Cheese (optional)
  • Wet
  • • 3 tbs Chia Seed or Flax Seed, ground
  • • 1 & 1/2 cups non-Dairy Milk
  • • 1/2 cup/120ml Extra Virgin Olive Oil

Instructions

Method:
1. Pre heat your oven to 180 degrees Celsius and line the muffin tray with 9 muffin cases.
2. In a large mixing bowl, add all the dry ingredients & mix well.
3. In a separate bowl or jug mix together the wet ingredients.
4. Add the wet mixture to the dry and mix together well.
5. Spoon around 3 tbs of the muffin mixture into the muffin cases, top with pumpkin seeds place the tray into the oven for 25-30 minutes.

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