John Myers
Ingredients for 12 servings:
- 150 g chickpeas, ground
- 150 g corn, ground
- 150 g amaranth, ground
- 2 tsp coriander, ground
- 100 g ground almonds
- 2 tsp salt
- ¼ tsp cane sugar
- 1 tsp fenugreek, ground
- 2 tbsp yeast flakes
- 3 tbsp sunflower seeds, whole
- 3 tbsp sesame seeds (organic) whole
- 3 tbsp flax seeds, whole
- 1 bag of baking powder
- 3 cup(s) sparkling mineral water (or 4)
- Fat, for the molds
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
gluten-free + egg-free + dairy-free
Combine everything from chickpeas to baking powder, add water, and mix well. Pour into the greased muffin tin. Bake at 160°C (convection oven), without preheating, for 30-40 minutes. Leave in the tin for about 10-20 minutes. Carefully turn out onto a wire rack or place on a board, hold firmly, turn over, and let it slide slowly down, then let it cool. It’s best to let it cool completely, although it tastes good warm. Also suitable as a breakfast roll; in this case, omit the fenugreek seeds. My own recipe.
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