VEGAN SAVOURY MUFFINS WITH FLAX EGG & ZUCCHINI
Ingredients
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FRESH
zucchini 300g
onion
garlic 5psc
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PROCESSED
bio soy milk 100ml
flour 250g
bio coconut oil 100ml
baking powder
vinegar
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DRY
sunflower seeds 40g
flax seeds
black pepper
cayenne pepper
kala namak
sea salt
Read instructions on packaging, unpack & separate waste,
then clean your goods.
Prepare all ingredients and preheat the oven.
Slice the zucchini skin off with a potato peeler, then chop
the inner part, garlic & onion. Sprinkle the zucchini
with salt and set aside.
Crush flax seeds in a mortar, put them in a larger bowl, then
pour some water over them. Squeeze out the water
from the zucchini, and pour it over the flax seeds.
Lightly toast the sunflower seeds in a large pan.
Pour the flour into a large bowl. Add ground black pepper, salt,
cayenne pepper, baking powder and the toasted
sunflower seeds.
Heat up oil in a large pan, stir-fry the onion with a pinch
of salt, then add 1/2 of the chopped zucchini.
Add vinegar, oil and coconut milk to the flax seeds, and mix until well
combined.
Add the stir-fried zucchini and onion to the large bowl, and top
the mixture off with fresh garlic and the rest of the zucchini.
Stir well, then add the flax seed blend and stir again.
Fill cupcake liners with the batter, and bake at 180-200 °C. When
you can poke them with a toothpick, and no batter sticks to it
after pulling it out, they’re ready.
Serve your #planetfriendlyfood & enjoy your meal :)
made on Earth 4 Earth
