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Ingredients
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3
large french shallots, finely sliced
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1 1/2 cups
almond meal
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1 cup
brown rice flour
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1/4 cup
arrowroot flour
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1 teaspoon
bicarb soda
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1 teaspoon
baking powder
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2
flax eggs (2 tbsp ground flax + 6 tbsp water)
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1 cup
water
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1/4 cup
coconut oil, melted
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juice of a whole lemon
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zest of a whole lemon
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1 1/2 cups
cherry tomatoes, quartered
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1
zucchini, grated
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1
handful basil, roughly cut
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1
bunch of chives, roughly cut (optional)
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1 teaspoon
sumac
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1 teaspoon
beetroot powder
Directions
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Preheat oven to 200 degrees C.
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Heat oil in a wide pan and add French shallots. Let cook over a medium heat until shallots are starting to catch on the bottom of the pan. Add 1/2 tsp water and continue to cook until onions turn golden brown and caramelise. Set aside.
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Mix almond meal, brown rice flour, arrowroot flour, bicarb soda, baking powder, flax eggs, water, coconut oil, and lemon zest and juice until lumps-free. Then add tomatoes, zucchini, basil, chives, sumac and beet powder and mix until combined. Make sure the zucchini is evenly mixed throughout the flour and not sticking together in clumps.
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Evenly scoop mix into an oiled muffin tin. Bake in the oven for 20-30 minutes. Knife should come out clean and top crust should be golden brown. Let cool slightly then carefully remove muffins from tins with a spoon and place on a cooling rack until ready to eat.
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