Veggie Cakes With Garbanzo Bean Flour

Instructions

Preheat the oven to 400°F (200°C) In a bowl, mix the batter ingredients with 475 ml of water and set aside.

To make the vegetable mixture, heat the coconut oil in a sauté pan over medium-high heat. Add the onion, garlic, cumin, oregano and red pepper flakes and cook for 3 minutes. Add the mixed vegetables and salt and black pepper to taste and cook for another 3 minutes.

Brush 8 muffin cups with oil, fill halfway with the veggie mixture and top evenly with the batter. Bake for 30 to 35 minutes, or until a toothpick poked in the center of the cakes comes out clean.

Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack. Serve warm or cold.

Serves 4

Ingredients

Batter

• 188 g garbanzo bean flour
• 32 g nutritional yeast
• ½ tsp baking soda
• ¼ tsp sea salt
• ¼ tsp freshly ground black pepper

Veggie Mixture

• 1tbsp coconut or olive oil, plus more for muffin cups
• ½ red onion, chopped
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• 370 g fresh or frozen mixed vegetables
• Salt and freshly ground black pepper