A couple of weeks ago I tried imitation Tim Tams that were gluten-free and vegan. Sadly, they were a disappointment. The real thing was always my weakness growing up. I wouldn’t be able to control myself around them; my sweet tooth took over.
Fast forward to now, my sweet tooth has been cured. Case in point when it comes to sweet muffins. I’m spending my days dreaming of savoury muffins, something the old me would have scoffed at.
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.
Gluten-free vegan savoury breakfast muffins | Zucchini and tomato muffins
Makes 6-8
3 large French shallots, finely sliced
1 1/2 cups almond meal
1 cup brown rice flour
1/4 cup arrowroot flour
1 tsp bicarb soda
1 tsp baking powder
2 flax eggs (2 tbsp ground flax + 6 tbsp water)
1 cup water
1/4 cup coconut oil, melted
Juice of half a lemon
Zest of a whole lemon
1 1/2 cups cherry tomatoes, quartered
1 zucchini, grated
1 handful basil, roughly cut
1 bunch of chives, roughly cut (optional)
1 tsp sumac
1 tsp beetroot powder
Preheat oven to 200 degrees C.
Heat oil in a wide pan and add French shallots. Let cook over a medium heat until shallots are starting to catch on the bottom of the pan. Add 1/2 tsp water and continue to cook until onions turn golden brown and caramelise. Set aside.
Mix almond meal, brown rice flour, arrowroot flour, bicarb soda, baking powder, flax eggs, water, coconut oil, and lemon zest and juice until lumps-free. Then add tomatoes, zucchini, basil, chives, sumac and beet powder and mix until combined. Make sure the zucchini is evenly mixed throughout the flour and not sticking together in clumps.
Evenly scoop mix into an oiled muffin tin. Bake in the oven for 20-30 minutes. Knife should come out clean and top crust should be golden brown. Let cool slightly then carefully remove muffins from tins with a spoon and place on a cooling rack until ready to eat.
