These gluten-free and vegan savoury muffins are packed with flavour and the texture is great, you’d never know they gluten, egg and dairy-free! Serve with salad for a light lunch or they make for a tasty on-the-go breakfast or snack.
- 80g Tree of Life Organic Polenta
- 65g gluten-free flour
- 45g chickpea flour
- 2 tsp gluten-free baking powder
- Salt and pepper, to taste
- 3 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 3 tbsp Tree of Life Organic Vegan Pesto
- 120 ml vegan cream cheese
- 1 tsp Tree of Life Apple Cider Vinegar
- 180 ml water
- Tree of Life Organic Sun-dried Tomatoes, handful chopped into small pieces
- A handful of finely chopped basil, parsley and chives
- Preheat oven to 190C and grease a non-stick 8-cup muffin tray.
- Add the gluten-free flour, polenta, chickpea flour, baking powder, salt and pepper to a large mixing bowl and stir together.
- Lightly fry the onion and garlic for 5 minutes. Stir in the pesto, cream cheese water and vinegar. Mix in the sundried tomatoes.
- Add the wet mixture to the bowl of dry ingredients and mix well.
- Fill each muffin tin about three-quarters of the way to the top and then stir in a little extra pesto on the top of each.
- Bake for 20-25 minutes until golden brown. Leave to cool before serving.