These gluten-free, vegan, savoury breakfast muffins are the most moist I have ever come across. This is all thanks to almond meal, zucchini, tomatoes and – most importantly – caramelised French shallots.
I’ve been using chickpea flour ever since I discovered socca – a crispy flatbread. It gets crispy on the edges and retains moisture inside – with it sometimes having a scrambled egg-like consistency. I knew it would soon become the base of my quiche recipe.
Growing up, my mum’s quiche was the only one I would eat. It had flaky pastry but the vegetables were the real hero. Oh, and those little bits of bacon. Bacon has always been my achilles’ heel.
I toyed with the idea of adding coconut bacon but things were starting to get complicated. I had to let the vegetables shine, just like mum’s.
I never got to try shakshuka before I became vegan. It only really popped up on my radar in the last five or so years. Really feeling like I was missing something, I got to work on veganising it. The only problem? What to do about the egg component.
Well, I figured it out and it’s the closest I’ve come to a vegan fried egg, and the closest I am ever going to get without having to add tofu. It’s easy, soy-free and chickpea flour has a good amount of protein, which always helps a vegan out. I still can’t believe I did it, and I’m sharing it with you with a huge smile on my face.
I’ve tried a lot of smoothies in my time, and boy, is it hard to find the perfect balance – not just in taste, but in prep time and number of ingredients, too. It’s hard to make a smoothie jam-packed full of nutrients when you’re vegan, hard when you’re time poor with a near empty fridge, and also, hard when you’re not a fan of the good old banana to thicken things up (which, I’ve been told, can take a smoothie from zero to hero pretty quickly).
Well, I’ve done it. I’ve made an easy smoothie that requires virtually zero prep and actually tastes good.
Breakfast without gluten, dairy, eggs or meat just isn’t the same. The first meal of the day was once my favourite of all: eggs, bacon, english muffins, sausages, hash browns … I could go on but I probably shouldn’t.
Enter my delicious gluten-free vegan breakfast bake.
It took me a while to find scrambled tofu nirvana – almost as long as it took me to get this blog up and running – some too dry, others too plain, and the rest too (forgive me) moist.