Kale Mushroom and Capsicum Vegan Egg Free Mini Frittatas made with Chickpea Flour
Hazel & Cacao: Hazel & Cacao
- 2 cup chickpea flour
- ¼ cup nutritional yeast optional, if not using add another ¼ cup flour
- 1 tsp baking powder
- 2 cups water
- 1 Tbsp good quality tomato sauce (ketchup)
- ½ cup chopped kale
- ½ cup roughly chopped mushrooms
- ½ cup red capsicum, diced
- ½ cup sliced black olives (optional)
- Salt and pepper to taste
- Begin by chopping the kale, mushrooms and capsicums and set them aside.
- In a large bowl, combine flour, nutritional yeast, baking powder and water and whisk to combine until the mixture is smooth with no lumps.
- Add the chopped veggies and olives if using to the bowl.
- Divide mixture evenly into lightly greased muffin tin holes. I used standard 12 hole muffin tray. The mixture is quite runny.
- Transfer tray to the oven and bake for 20-30 min at 180 C. Nicky suggests 22 mins for fan bake.
- Remove from the oven and use a knife to gently remove from the tray.
- Can be stored in the fridge for 3 days in air tight container or frozen for up to 6 months.
Recipe by Talida Voinea at https://talidavoinea.au/kale-mushroom-and-capsicum-vegan-egg-free-mini-frittatas-made-with-chickpea-flour/
3.5.3240