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Chickpea and pea muffins

ingredients

servings

7

Chickpea flour

110 oz

oatmeal

50 oz

Potato starch

40 oz

Wholewheat flour

40 oz

Salt

1 teaspoon

Bicarbonate

1 pinch

Vinegar

1 spoon

Peas

200 oz

Sesame

1 spoon

Food yeast flakes

1 spoon

Active dry yeast

16 oz

Extra virgin olive oil

60 oz

Dill

to taste

Turmeric

to taste

Pepper

to taste

Oat milk

200 oz

starters from Italy

Chickpea and pea muffins

Chickpea and pea muffins

vegan with gluten with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chickpea and pea muffins

tasty and protein-based muffins, excellent as an appetizer or as a main course accompanied by a sauce and a fresh salad!

Chickpea and pea muffins step 1

step 1

Start by boiling the fresh peas (otherwise you can also use the pre-cooked ones, but I've only made them with fresh ones so far).

Chickpea and pea muffins step 2

step 2

Mix the flour, baking powder, nutritional yeast, salt and baking soda.

Chickpea and pea muffins step 3

step 3

Add the spices and sesame, stir.

Chickpea and pea muffins step 4

step 4

Add the vinegar, oil and stir.

Chickpea and pea muffins step 5

step 5

Add the oat milk (about a glass, but it could be even more. The dough should be nice and creamy), stir and finally add the peas.

Chickpea and pea muffins step 6

step 6

Put the dough in a muffin mold covered with paper cups (which you don't need if you have the silicone mold) and bake at 180 degrees for about half an hour.

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