Made with feta love muffins – Rachelle Béry

Ingredients

• ¼ cup Madame Labriski date purée 75 g
• 2 eggs
• ½ cup vegetable drink (or milk) 115 g
• 1 tbsp. baking powder 15 ml
• ¼ tsp salt 1.25 ml
• 1 tsp garlic powder 5 ml
• 2 pinches of pepper
• 2 tbsp. hemp seeds, shelled (or flax seeds) 20 g
• 1⅔ cup quinoa, cooked and cooled (equivalent to 90 g (½ cup) dry) 300g
• 1 cup gluten-free flour (or whole wheat) 120 g
• ⅓ cup pine nuts, toasted (or chopped almonds) 45 g
• ½ cup blanched spinach, drained and chopped (see note at bottom of recipe) 95 g
• ¾ cup feta cheese, crumbled 115 g
• 2 green onions, finely chopped