I don’t recall where I picked this recipe up from but I was after a wheat-free savoury muffin and wanted
something to try chick pea flour with. I scribbled it down from somewhere then was without an oven for nearly three weeks so if I have pinched it from someone out there and you want me to credit you, get in touch! I have altered it to suit my tastes.
3 cups chickpea flour
3tbsp olive oil
1/2-1 cup of water
Cracked black pepper and rock salt
2 cups veg (recipe I wrote down read to grate but I just chopped up sundried toms, carrot, asparagus and green beans).
I added garlic salt and chopped fresh sage with a drop of basil essential oil the original recipe used herbes de provence.
3 eggs beaten
2 tsp baking powder
50g grated cheese (I used hard goat cheese)
Preheat oven to 180
Sift flour and baking powder into a bowl. Add in the veg and seasoning.
Mix oil with egg.
Add in the egg and two thirds of the cheese.
Combine the ingredients and add water slowly until you have a dropping consistency.
Spoon mixture into paper cases in a muffin tray.
Bake for 12-15 minutes.