Vegan | Vegetarian

160 g chickpea flour

1 tsp baking powder

3 tbsp. yeast flakes

1 tsp garlic powder or onion powder

1 tsp Italian herbs

1 tsp Kala Namak or 1 tsp. normal salt

1/2 tsp turmeric

360 ml vegetable milk

400 g vegetables of choice

Preheat the oven to 180 °C top/bottom heat and prepare the muffin tins.

Mix the chickpea flour, baking powder, yeast flakes, garlic powder, Italian herbs, kala namak and turmeric in a bowl and stir in the vegetable milk.

Put the mixture aside for 5-10 minutes and in the meantime cut the vegetables into very small pieces.

Add the vegetables to the mixture and divide it into the muffin cups.

Bake the muffins for 30-35 minutes on the middle shelf.

Energy 70.7 kcal | Protein 5.5 g | Carbohydrates 8.3 g | Fibre 3.6 g | Fat 1.7 g