Olives and Rosemary Muffins

Simple idea for an appetizer, which I prepare when I do not want to bother myself too much…

Ingredients:
250 gr wheat flour
flaxseed or 1-2 tablespoons of silken tofu
230 gr of warm soy milk
1 teaspoon of cream of tartar
1 teaspoon of baking soda
50 gr of olive oil
green olives
dried rosemary
1 teaspoon of salt
1 teaspoon of agave syrup (if using baker’s yeast)

Method:
In a bowl, place flour, tofu, olive oil, salt and ground rosemary; pour cream of tartar and baking soda in milk, stir and let the foam form; then add them to the mixture, add sliced olives ​​and mix. Let it rest about ten minutes in the fridge, bake at 180°C. In case you want a more “sandwich” version, go for version linseed / brewer’s yeast, so maybe you could fill them with some creamy spread :-D.

Chef: Fausta from VeganBlog

1. ascanio 12 October 2011 at 06:15

   

   I like the idea, they seem so tasty and spongy 🙂

   
   
2. Jonathan 15 October 2011 at 22:31

   

   The combination of flavors alone warrants me giving these a try. Into the gluten-free test kitchen I go….

   Thanks for sharing!

   
   
3. EleonoraNW3 17 October 2011 at 18:17

   

   Hi Jonathan! Let us know how they came out then 🙂