INGREDIENTS:
- 200 g Bake-Free sponge-cake - muffin flour mixture
- 20 g Mill & Folks gluten-free brewer's yeast flakes
- half a packet of baking powder (6 g)
- 30 g sesame seeds
- 25 g Mill & Folks pea protein granules + 75 g of hot water
- 265 g grated zucchini
- 65 g capsicum pepper
- 30 g green onions
- 50 g frozen green peas
- Himalayan salt, garlic granules, ground coloured pepper to taste
- 200 g room temperature water (or sugar-free almond drink)
- 20 g melted coconut oil
PREPARATION:
Soak the granules in hot, salty water, then cover and let stand for 10 minutes. Meanwhile, steam the peas, grate the zucchini, add salt and let it release its juice. Slice the pepper and onion. Squeeze the liquid out of the granules and zucchini, then mix all the ingredients. I also put in fresh basil. Spoon into silicone muffin tins (the dough is very thick) and bake in a preheated 180-degree Celsius oven with top and bottom heating, until ready in 40 minutes. I got ten pieces.
