Description
Gluten-Free, Vegan, Dairy-Free
Ingredients
Scale
- 1 c. cooked white quinoa [1/2 cup uncooked = 1 cup after cooking]
- 2 c. oat flour [made from rolled oats]
- 1/2 c. peas [fresh or thawed from frozen]
- 1/2 c. finely chopped spinach [or chard]
- 1/2 c. grated zucchini
- 1 flax egg — instructions below [or chicken egg]
- 1/4 c. cold pressed olive oil
- 1/4 c. & 2 Tbsp. almond milk
- 1/4 c. nutritional yeast
- 1 1/2 tsp. baking powder
- 1 tsp. sea salt
- 1/2 tsp. fresh black pepper
Instructions
- 1. Start off by cooking the quinoa. Add ½ cup uncooked quinoa to a sauce pan with 1 cup of water. Add 1 teaspoon each of sea salt and black pepper. Bring the quinoa to a boil and then reduce it to a simmer. Cover with a lid and stir every 4-5 minutes. Quinoa only takes 15-20 minutes to cook. Once it’s finished, allow it to cool.
- 2. If you’re using a flax egg, now’s a good time to get that started. Combine 1 Tablespoon of ground flax and 3 Tablespoons of water in a small bowl. Use a fork to whisk it together. Refrigerate until it is needed.
- 3. Preheat the oven to 350°. If you’re using frozen peas, set them out to thaw. Chop the greens and grate the zucchini.
- 4. In the meantime, food process or blend two cups of oats to create oat flour. Remeasure the flour – making sure it’s still 2 cups – and empty it into a large bowl. Add the quinoa and mix it together.
- 5. In another bowl, combine the liquid ingredients, including the flax egg, and seasonings. Stir together with a fork and then pour the liquid into the bowl of dry ingredients. Finally, add the zucchini, peas, spinach, and nutritional yeast and combine. Don’t overmix — just enough to combine everything well.
- 6. The batter should be very thick! We used a ¼ cup to measure it into the muffin pan. We also used muffin papers, but olive oil spray on the pan would work as well.
- 7. Place the pan into the oven and bake for 25 minutes at 350°. Remove from the oven and allow to cool for a few minutes before attempting a taste test!
- Prep Time: 60
- Cook Time: 25
Nutrition
- Serving Size: 5
- Calories: 393
- Sugar: 1
- Sodium: 486
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 51
- Protein: 14
- Cholesterol: 0