Kale Mushroom and Capsicum Vegan Egg Free Mini Frittatas made with Chickpea Flour
 
 
Hazel & Cacao:
Ingredients
  • 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
Method
  1. Begin by chopping the kale, mushrooms and capsicums and set them aside.
  2. In a large bowl, combine flour, nutritional yeast, baking powder and water and whisk to combine until the mixture is smooth with no lumps.
  3. Add the chopped veggies and olives if using to the bowl.
  4. Divide mixture evenly into lightly greased muffin tin holes. I used standard 12 hole muffin tray. The mixture is quite runny.
  5. Transfer tray to the oven and bake for 20-30 min at 180 C. Nicky suggests 22 mins for fan bake.
  6. Remove from the oven and use a knife to gently remove from the tray.
  7. 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/