INGREDIENTS
Main
raw quinoa, rinsed
200g
water
440ml
chickpea flour
100g
flaxseeds
30g
nutritional yeast flakes
40g
ground turmeric
1g
ground coriander
2g
sea salt
4g
baking powder (gluten free)
7g
bi-carb soda (gluten free)
4g
eggs
5
lemon, zested
1
tamari
25ml
grated courgette
160g
grated carrot
120g
sweetcorn kernels
140g
chopped parsley
20g
pumpkin seeds (save 20g for top)
80g
METHOD
Preheat oven to 180c and line a muffin tray with cases or squares of baking paper.
Toast the nutritional yeast in a pan.
Cook the quinoa according to the instructions and drain. Place on a tray to cool.
In a mixing bowl combine the flour, linseeds, pumpkin seeds, nutritional yeast, ground coriander, turmeric, salt, baking powder and bi-carb soda. Stir to combine.
In another bowl, whisk the eggs with the chopped parsley, lemon zest, tamari and the fold in the grated courgette, carrot and corn kernels.
Make a well in the dry ingredients and pour in the wet ingredients and the quinoa. Stir gently to combine.
Spoon mix into lined muffin tray holes and top each muffin with a sprinkle of the remaining pumpkin seeds.
Bake for 30 minutes or until cooked through. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
KEY NUTRIENTS
Nutrient
Per 100g
% RNI
Per 198g serving
% RNI
Energy kJ
617
7%
1225
14%
Energy kcal
147
7%
292
14%
Fat
5.8g
8%
11.5g
16%
Med
Saturates
1.0g
5%
1.9g
9%
Low
Total sugars
1.9g
2%
3.8g
4%
Low
Salt
0.84g
14%
1.66g
27%
Med
Protein
8.4g
-
16.1g
-
Carbohydrates
14.1g
-
28.1g
-
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.
