{"id":29915,"date":"2018-07-11T12:27:06","date_gmt":"2018-07-11T10:27:06","guid":{"rendered":"https:\/\/www.faithful-to-nature.co.za\/blog\/?p=29915"},"modified":"2018-10-26T10:01:06","modified_gmt":"2018-10-26T08:01:06","slug":"savoury-chickpea-muffins","status":"publish","type":"post","link":"https:\/\/www.faithful-to-nature.co.za\/blog\/savoury-chickpea-muffins\/","title":{"rendered":"Savoury Chickpea Muffins"},"content":{"rendered":"

This Savoury Chickpea Muffin recipe was made by,\u00a0\u00a0Jess\u00a0Kotlowitz, The Green Dietician<\/a>.<\/em><\/p>\n

These muffins use chickpea or gram flour as a base and are basically the vegan version of a savoury egg muffin or crust-less quiche. Chickpea flour can be used in a variety of baked goods, has a fine texture, is low GI and super high in protein and can be found at Dischem or at most health shops, Indian or Asian supermarkets. I adapted this recipe from a recipe I found on onegreenplanet.org and it has become a staple in our home as a healthy high protein snack, a quick on-the-go breakfast or an accompaniment to salad and vegetables to make up a convenient meal. This is also an amazing recipe for people who are plant-based but who struggle to digest whole legumes or who don’t love eating beans but still want to get enough protein into their diets. Chickpea flour is very easy on the digestion and doesn’t really taste like beans or chickpeas, especially when baked into something like this. I also love that chickpea flour is so budget friendly!<\/p>\n

Lastly, there are so many variations on this basic recipe. You could add vegan cheese to make these into cheesy muffins or you could try different combinations of vegetables for example, butternut and spinach or jalapeno and corn! The possibilities are endless.<\/p>\n

For my patients on calorie-controlled meal plans:<\/em><\/p>\n

2 muffins =<\/span><\/em><\/p>\n