This recipe is so easy and can even be made with leftovers! It is high in protein from the gram flour and quinoa, sure to keep you feeling full. Have them warmed for breakfast or alongside a salad for lunch. The gram flour is made from chickpeas so it is a great alternative to normal flour and is gluten free. Gram flour is cheap and easy to find in large supermarkets, usually in the world food aisle.
Turmeric, has a whole multitude of health benefits such as anti-inflammatory properties. Because of its plethora of health benefits I try to add it in to my food where ever possible since its got such a mild taste, but be sure to also add pepper alongside since this enhances its absorption and effects in the body.
Ingredients for 10 muffins:
- ¼ cup Quinoa
- 1 medium Sweet Potato, mashed
- 2 tbsp ground Flaxseed
- 1 medium onion, diced
- 2 – 3 cloves garlic
- 1 tsp dried thyme
- 2 tsp soy sauce
- 1 cup gram (chickpea) flour
- ½ cup buckwheat/whole wheat flour
- ½ – 1 tsp turmeric
- 1 tbsp baking powder
- ¼ tsp baking soda
- ¾ cup water
- 3 tsp apple cider vinegar
- Preheat the oven to 180 degrees.
- Cook the quinoa as per packet instructions in salted water – usually 1 : 2 quinoa to water.
- Combine the flaxseed with 6 tbsp water & set aside (around 10 mins) to become a gel like consistency.
- Add the onion to a flying pan with a small amount of oil over a medium heat. Cook for a few minutes.
- Add the garlic & thyme & 1 tsp of soy sauce, then continue cooking for a few more minutes until golden and fragrant.
- Combine all the dry ingredients in a bowl & stir to mix through, season with salt & pepper.
- Add the wet ingredients – but only add the onion and quinoa once the mixture is in a batter .
- Line a muffin tray with cases or oil and flour the tray and spoon the batter into each.
- Bake for 45-50 minutes, until a skewer comes out clean & the muffins are golden on top.