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.
|Macro (Per serving)||Gram||Kcal||%|
- 188 g garbanzo bean flour
- 32 g nutritional yeast
- ½ tsp baking soda
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- 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