2 tbsp sunflower oil
100g self–raising flour
25g gram flour
1 tsp baking powder
100ml juice from can of chick peas
250ml dairy-free unsweetened milk alternative (I used Koko Original)
1 Preheat the oven to 220C, gas mark 7. Divide the oil between a 6-hole muffin tin and place in the oven.
2 Meanwhile, sift the flour, gram flour and baking powder into a large bowl. Add a pinch of salt and good grinding of pepper. Whisk together the chick pea juice and milk alternative then beat into the dry ingredients until smooth; pour into a large jug.
3 Pour the batter into the muffin tin and place in the oven. Bake for 10 minutes then turn down the oven to 190C, gas mark 5 (don’t open the door) and bake for a further 15 minutes until crisp, golden brown and cooked all the way through.
If time allows, make the batter an hour or so in advance and leave to rest before baking.
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