Nut Loaf Muffins

Nut Loaf Muffins

A Muffin in Spanish Magdalena “,panqueque, panquecito”, etc is a great choice to include nuts to these festive days. They contain very little water and are high in energy and fat, protein and trace elements. Some types of nuts can bring a great quantity of vitamins and minerals.

 

For 15-20 Muffins

  • 250 gr Champignons
  • 450 gr chick peas / or white beans
  • 60 gr integral rice/or quinoa (optional)
  • 2 large carrots 1 Zucchini
  • 1 Tomato
  • 200 gr Spinach/Chard
  • Half a Broccoli
  • 80 gr Walnuts, Almonds, hazelnuts, cashew Nuts, Sesame Nuts, Sunflower and Pumpkin seeds, coriander
  • 1 large Onion 2 cloves Garlic
  • Handful of Fresh Coriander Ginger
  • 2 small dry Chili
  • 1 soup spoon mustard seeds

 

Method:

Cut onion and garlic Sautee with some coconut oil in a saucepan. Wash Champions and cut in slices add to onion and garlic. In a mortar crush garlic, fresh ginger and chili and add to onion and garlic, Sautee for some minutes so the flavor’s and oils unfold. Make sure you cook until most of the water has evaporated from the mushrooms. Then add other vegetables and beans. Cook for another 15 min. Then take half of the mixture and put it in a food processor. Roast the nuts for 10 min in the oven and then mix to the vegetable mixture. Pour the puree of Vegetables and veg in a bowl, mix well. Add rice to thicken. Then pour mix into muffin forms and put in oven for 40-50 min. It should still be moist inside but well-cooked on top and bottom. Take out of oven and take out of muffin forms and let cool. Bon appetite! Lovely served with salad or vegetables.

 

Made with love by Tiziana

Nut Loaf Muffins
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