Herbaceous Quinoa Muffins (with Secret Sweet Potato)

Servings: 10 muffins

Cooking Time: circa 1hr 50mins

Ingredients

¼ cup quinoa
1 sweet potato, medium and mashed
2 tbsp ground flaxseed
1 brown onion, diced
2 cloves garlic, minced
1 tsp thyme, dried
2 tsp soy sauce
1 cup gram flour
½ cup wholewheat flour
1 tsp turmeric
1 tbsp baking powder
¼ tsp baking powder
¾ cup water
3tsp apple cider vinegar

How to Make it

Preheat the oven to 180°C.
Bring a small pan of quinoa to the boil, the water slightly salted.
Separately, mix the ground flaxseed with 6 tbsp of water and let sit for approximately 10 minutes (the consistency should become gel-like).
Fry the onion in a separate pan until translucent, then add the garlic, thyme and half of the soy sauce.
Separately, mix remaining dry ingredients in a bowl and season with salt and pepper to taste.
Add the wet ingredients.
Add the onion and quinoa.
Line a muffin tray with cases (or grease each section) and portion out batter into each.
Bake for around 50 minutes (until a knife comes out clean – that tried and tested method!).