Today I have a gluten free savoury muffin recipe to share with you. When I made them the first time I was impressed by how well the little muffins rose in the oven, because, as you may already know, it's hard to make gluten free baked goods raise well. Packed with pumpkin, sunflower seeds, and basil they tasted quite good, but I had one complaint, it made very bloated after eating them. Later, I realised it was because I hadn't soaked the chickpeas before cooking with them. Beans and lentils need to be soaked overnight to make them easier to digest.
I made it again last week, this time soaking the chickpea flour in apple cider vinegar and yoghurt for a few hours, before combining it with rest of the ingredients. My original plan was to soak the chickpea flour overnight, but I forgot, so I had to soak it as soon as I woke up in the morning. They ended up being soaked for 3 hours, as I had to have the muffins ready to go for a picnic at noon. It seems that even a few hours of soaking the chickpea flour made a significant improvement, and there was no bloating this time. Result! Here is the new and improved recipe, I hope you like it.
Gluten Free Savoury Muffins
- 1 cup pumpkin mash
- ¼ cup of cold-pressed olive oil
- 3 eggs, lightly whisked
- 2 tsp. apple cider vinegar
- 2 garlic cloves, minced
- ½ cup besan (chickpea) flour
- 2 tbsp of yoghurt
- 1½ cup cooked brown rice
- 2 tbsp of sunflower seeds
- 1 tsp of baking powder
- 1 tsp of sea salt
- 2 tbsp of fresh herbs of your choice basil/dill/rosemary or 1 tbsp of dry herbs.
- muffin tray
- muffin cases
- Mix together chickpea flour, apple cider vinegar, and yoghurt. Cover, and leave overnight to soak, or at least a few hours.
- Heat your oven to 160C if fan forced or 180 C if normal.
- Line your muffin tray with the paper cases, or cut up baking paper into little squares to make your own cases.
- Add the rest of the ingredients to the chickpea mixture. Combine well.
Spoon mixture into the tray making sure each mould is only 2/3 full.
Bake for 30 minutes.
- Cool in tray for 5 minutes, then serve warm or cold.
Eat it by itself or with side of green salad. You can also make a bit more and store it in an airtight container the fridge for later, and have it ready for a healthy snack.
With love & simplicity,