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Good morning, dear friends! I am writing this post while my hubby is making a cake, my babyboy is watching him, and we are listening to kids music! So it is the perfect chance for me to post the new recipe! Today we are making delicious vegan savoury muffins with broccoli! I am in love with broccoli. These past few months I have eaten a vast quantity of it! This is a nice way to give your kids broccoli. It is a great snack for school. As a teacher I do my best to set a good example for my students as far nutrition is concerned. My every day snack is dried fruit (dates, figs) and nuts. But unfortunately the school canteen sells all kind of junk food and the teenagers prefer this kind of food to wholesome food such as nuts and fruit….
I advise you to give your kids real food! Like these muffins! Have a lovely weekend everyone! Kisses and hugs!
Ingredients (yield 15 muffins):
1 cup (143 gr.) whole wheat flour
1 cup (90 gr.) oat flakes Bauckhof, ground
1 tsp baking powder
1 tsp garlic powder
2 Tbsp nutritional yeast Gopal’s
1 1/4 cup (220 gr.) soy milk
1/2 cup (65 gr.) olive oil
1 κ.σ. λιναρόσπορος+ 3 Tbsp water
2 spring onions, finely chopped
160 gr. broccoli, cooked and chopped
some fresh oregano
salt Le Gurandais and pepper
In a bowl put the water and flaxseed. In another bowl combine flour with oats, baking and garlic powder. In another bowl combine oil with milk, water and flaxseeds and season with salt and pepper. Put the dry ingredients into the wet ones and stir to combine. Fold in the spring onions and oregano. In silicon muffin cases put the broccoli. Then pour the dough. Sprinkle with sesame seeds and bake in preheated oven at 180 C for 25 minutes. Allow to cool. They keep well in the fridge. Enjoy!