Servings: 12 muffins
Contacts
Address: Rua da Moura, 43, Adães
3720-581 Oliveira de Azeméis
Portugal
GPS: 40.810010, -8.504746
Phone.: +351 256 690 010 /256 690 011
Email: info@novarroz.pt
INGREDIENTS
120g of carolino rice
1/2 cup of whole wheat flour (55g)
2 tablespoons ground flaxseed (30g)
1 tablespoon nutritional yeast (optional)
1 teaspoon yeast (5g)
1 teaspoon fine salt
1/4 teaspoon black pepper
3/4 cup vegetable rice drink (unsweetened)
3 tablespoons olive oil (35g)
1 teaspoon cider vinegar
1/2 small broccoli (115g)
1/3 cup sliced olives (50g)
1/4 cup sun-dried tomatoes (50g)
PREPARATION
- Start by preheating the oven to 180ºC.
- In a food processor or kitchen robot, grind the rice until you get a fine flour.
- In a bowl mix the rice flour with the chickpea flour, linseed, yeast, yeast, salt and pepper. Mix these ingredients well.
- Add the liquid ingredients to the bowl: vegetable drink, oil and vinegar. Shake well.
- Meanwhile, grate the broccoli or chop finely and cut the dried tomatoes into cubes. add the broccoli, dried tomatoes and olives to the remaining ingredients and mix well.
- Distribute the dough into muffin tins and bake for about 20 minutes.
- Average preparation time: 30 minutes
- Average cost per serving: 0,2€
