INGREDIENTS FOR 9 PIECES:
- 150 g of Mill & Folks chickpea flour
- 15 g of Mill & Folks gluten-free brewer's yeast flakes
- black salt to taste (this gives it an egg-like aroma)
- garlic granules, ground black pepper, herbs to taste
- a pinch of baking powder
- 1 piece of bell pepper (165 g without seeds)
- 1 head of red onion (cleaned 75 g)
- 300 g lukewarm water fresh parsley leaves
PREPARATION:
Mix the chickpea flour with the brewer's yeast flakes, the baking powder, the spices, and then the water. Slice the vegetables and add to the mixture. Spoon into silicone muffin moulds and bake in a preheated oven at 200°C for 30 minutes. Wait until they cool down.
