If there’s something I’ve really missed since the start of the pandemic, one is travelling, the other is having friends around for weekend aperitivo and lunch.
Whilst we must keep gatherings to a limited number, I keep cooking and testing new recipes, with the hope to share them with more and more friends once all of this is over.
So here’s for you something I made recently: carrot and sundried tomato muffins, the perfect finger food for a homemade aperitivo!
2 tbsp flaxseed
120g wholemeal flour
240g plain flour
2 ½ tsp baking powder
1 tsp salt
1 tsp dried thyme
1 tsp sweet paprika
3 tbsp olive oil
250ml unsweetened plant-based milk + more if needed
5 sundried tomatoes (rehydrated)
Black pepper & garlic powder to taste
Mix 2 tbsp of flaxseed with 6 tbsp of hot boiling water. Stir well and leave it to thicken for about 10 minutes. In a bowl, mix all the dry ingredients and on a chopping board grate the carrots.
In a bowl or jar, combine the wet ingredients: the milk, the oil and the flaxseed gelatine then pour it into your dry ingredients. Stir gently and if the mixture is too dry add more milk; add the carrots and the chopped sundried tomatoes to finish.
Pour the mixture into an oiled muffin tray, sprinkle with pumpkin seeds and bake at 180°C for 30 to 35 minutes…
Muffins are served, enjoy! 🥕