These little golden nuggets will surely satisfy and delight you this season! Tender, savoury and moreish, they make a superb breakfast, lunch side, or snack on the go. Folding in about half of the fennel salad (without the freekeh) brings their flavour and texture to a new level, but you can of course mix in other veggies: spinach, kale, steamed broccoli, grated carrot are great options!
Savoury Fennel Chickpea Muffins
Ingredients
- 2 ½ cups / 325g chickpea flour
- 2 tsp. fine sea salt
- 1 tsp. baking soda
- 1 tsp. garlic powder
- ½ tsp. freshly cracked black pepper
- pinch turmeric optional, for colour
- 3 Tbsp. nutritional yeast
- 3 cups / 750ml water
- 2 Tbsp. coconut oil plus more for greasing
- Half batch of the prepared fennel salad
Directions
- Preheat oven to 375°F / 190°C
- Place a sieve over a medium sized mixing bowl, and sift the chickpea flour, salt, baking soda, garlic powder, turmeric and black pepper together, then stir to combine. Fold in the nutritional yeast.
- Whisk about 2 cups / 500ml of water together until smooth. If more water is needed, add it a little at a time until you have a thick, but runny batter. Fold in the fennel salad.
- Divide the batter into 12 muffin cups. Bake for 30-40 minuets, then remove from oven and let cool completely before enjoying. Keep leftovers in an airtight container in the fridge for up to one week.
Notes
Makes 12 muffins
