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
I like the idea, they seem so tasty and spongy 🙂
The combination of flavors alone warrants me giving these a try. Into the gluten-free test kitchen I go….
Thanks for sharing!
Hi Jonathan! Let us know how they came out then 🙂