Ingredients
1 1/2 cup rice flour
1/2 cup almond flour
1/2 tsp baking soda
1 tsp baking powder
Pinch of sea salt and cracked pepper
1/2 cup almond milk
1 Tbsp lemon juice and rind of 1/2 lemon
1 Tbsp apple cider vinegar
1/4 cup melted extra virgin coconut oil or extra virgin olive oil
Egg replacement (2 Tbsp. chia seeds soaked with 1/4 cup water for 10 minutes)
1 large handful of roughly chopped spinach
1 cup mixed roasted pumpkin and sweet potato cubes
100g goat cheese or sheep cheese feta cheese
1/4 cup toasted pumpkin seeds
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Method:
- Pre heat oven to 190 degrees.
- Peel 1/4 pumpkin and 1/2 sweet potato and chop into small cubs and place on a lined baking tray.
- Drizzle over 1-2 tbsp of melted coconut oil and rub the pieces with your hands. Sprinkle with sea salt and add some cracked black pepper.
- Place in the oven and bake for 30 minutes until cooked.
- In a bowl add the dry ingredients and combine together.
- In a separate bowl add in the almond milk, egg replacement, apple cider vinegar, and melted coconut and mix together.
- Pour the wet ingredients into the dry mixture and combine together.
- Add in the roasted pumpkin, sweet potato, chopped spinach and gently mix through.
- Crumble the feta and fold through the mixture.
- Line your muffin tin and spoon the mixture into the muffin cases.
- Sprinkle over the toasted pumpkin seeds.
- Place in the oven and bake for about 20 minutes until fluffy and cooked through.
- Recipe by Christina Leon
